Pumpkin Spice Latte
The pumpkin spice latte is a seasonal American favourite and with good reason. A beautiful autumnal spice blend of nutmeg, cinnamon, ginger and allspice is used to create a seriously surprising refined sugar-free, pumpkin syrup. Don’t be put off by the thought of a giant orange vegetable sneaking into your coffee, be brave and try it! As an added bonus your whole house will smell of pumpkin pie and gorgeousness.
- Combine the cinnamon, ginger, nutmeg and allspice in a small saucepan. Add the water, bring to the boil and simmer for 20 minutes.
- Strain the spiced water through a cheesecloth or muslin, into a measuring jug or medium sized bowl. Use the back of a spoon to stir the thick spices and help the water to drain through. You should be left with the spice mix thickly caked onto the muslin, with all of the liquid in the bowl underneath.
- Rinse the saucepan clean of any remaining spices, then add the strained liquid, pumpkin puree and maple syrup. Bring to the boil and allow to bubble for 10 minutes.
- Add the milk to the pan and whisk it as you heat gently. When the milk is piping hot, but not boiling, whisk in the hot espresso shots and serve.