Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 ml water
- 300 g suar
- 100 g puree, pumpkin
- 1 teaspoon gingerbread spice
- 0.5 teaspoon ½ cinnamon powder, or a cinnamon stick
- 0.25 teaspoon ¼ nutmeg
- 0.5 ½ vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Dissolve sugar in water, add spices and pumpkin puree. Let it boil, but not bubbly. Let it simmer for 10 minutes. Pass through a strainer or a clean tea towel.
- Add one to two tablespoons per cup of coffee, depending on your taste.
- It is best to use a ripe aromatic pumpkin. If you want, you can also make your own gingerbread spice. I think it tastes even better then.
- Makes about 350 ml.
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