Summary

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)

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Instructions

1. 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.
2. Add one to two tablespoons per cup of coffee, depending on your taste.
3. 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.
4. Makes about 350 ml.