When the weather turns chilly, warm yourself with this pumpkin spiced recipe.
PREP TIME 30 minutesCOOK TIME 5 minutesMAKES 8- 10
Ingredients
Syrup:
1 small pumpkin
400ml of water
200ml of maple syrup
250ml agave syrup
6 teaspoons of ground ginger
4 sticks of cinnamon
2 teaspoons of whole cloves
1 teaspoon of nutmeg
Drink:
2 shots of espresso
6 tablespoons of the homemade pumpkin syrup
1 tablespoon of double cream
Preparation method
Start by preheating your oven to 180°C.
With your small pumpkin, skin and dice the pumpkin before placing onto a baking tray and putting into the oven to bake until it has turn slightly golden in colour.
Place the pumpkin into a blender along with the agave syrup and blitz.
Place the now blended pumpkin into a sauce pan along with the other ingredients and stir before bringing to the boil. Reduce the heat of the saucepan, leaving the pan to simmer for 10 minutes.
Using a fine sieve, strain the syrup before placing into a sterile jar to store.
Take your chosen glass, placing the 2 shot of espresso before adding the 6 tablespoons of syrup.
In a small mixing bowl, add the double cream before slightly whipping and placing onto the top of the coffee. Finish by serving with grated nutmeg on top.
