Autumnal Pumpkin Spice Syrup for Pumpkin Spice Latte
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.25 ¼ butternut squash (s), finely diced
- 125 g suar
- 125 ml water and a little more for the pumpkin
- 3 cinnamon stick (s) or teaspoons cinnamon powder
- 7 clove (s) or 1.5 teaspoons powder
- 7 allspice grains or 2 teaspoons allspice powder
- 0.5 teaspoon ½ cinnamon powder
- 0.25 teaspoon ¼ cardamom powder
- 0.25 teaspoon ¼ nutmeg, grated
- 0.25 teaspoon ¼ ginger powder
- 1 vanilla pod or sachet vanilla sugar
Also: (for the Pumpkin Spice Latte)
- 200 ml milk
- 2 tablespoon pumpkin puree
- 2 tablespoon syrup
- 1 cup strong espresso, approx. 25 - 50 ml
For decoration:
- cocoa
- Cinnamon powder
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Make the pumpkin pulp for the Pumkin Spice Syrup. If you want to make a Pumpkin Spice Latte, you should prepare 1 - 2 more tablespoons of pumpkin pulp per glass or cup. 1 pumpkin makes about 8-10 tablespoon pumpkin pulp.
- Be sure to peel the pumpkin for the pumpkin. Then cook the pumpkin in a saucepan with a lid and a little water over medium heat for approx. 5 - 10 minutes, depending on how big the pumpkin was cut, until soft. As soon as the pumpkin is soft enough, mash it with a fork to make the puree. Then press this pulp through a fine sieve again.
- Halve the vanilla pod and add to the pumpkin with the remaining ingredients for the syrup. Simmer for about 10 minutes, stirring constantly. Let the syrup cool in the pot. Then remove all the spices and pour the syrup into a jam jar with a capacity of 150 g.
- The syrup can be stored in the refrigerator for up to two months.
- The syrup can be added to coffee or warm milk, but it can also be used as a topping for yogurt or ice cream.
- Please dose carefully as the syrup is very sweet.
- For the Pumkin Spice Latte, put 1 - 2 tablespoons of fine pumpkin puree in a large glass. Then carefully pour 1 - 2 tablespoons of the syrup over the pumpkin puree.
- Heat the milk in a saucepan, whip it up with a milk frother and pour it into the glass. Then boil a strong espresso and carefully pour it into the glass so that the individual layers stay separate until serving.
- Dust with cocoa, cinnamon and nutmeg as decoration and serve.
- Before serving, stir the Pumpkin Spice Latte well with a long-handled spoon.
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