I mentioned on my big Autumn bucket list that you can make your own pumpkin spice syrup. It’s really simple and you can make a coffee that is as good, if not better than what you buy in coffee shops. Just add to freshly brewed coffee and froth up some milk (the IKEA milk frother is brilliant for this and only costs a pound!) This syrup doesn’t contain any pumpkin, but rather the spices that you would put in a pumpkin pie.
You don’t have to be strict on the quantities of spices. If you don’t like the cloves and allspice, have less of them. Add more ginger if you like. I recommend keeping the black pepper though, it really adds some depth and cuts through the sugar a little bit.
Pop the spices in a pan along with some sugar. It looks like a lot of sugar (and it is!), but as you only use a couple of teaspoons of the syrup in drinks, it’s not so bad.
Simmer for a bit, switch off the heat and add some vanilla essence. Strain the syrup into a jar or bottle. The photo shows a coffee filter, but that wasn’t really working and I ended up using a (clean) tea towel instead. This is optional and you don’t need to do this step at all, just be aware that you may come across a few spice grains in your drink.
My favourite way to have the syrup isn’t to make a latte but by adding the syrup to some warm cashew milk (it’s so creamy!) and cacao powder for a rich bedtime drink. I love this and will be drinking this throughout the long winter nights.
- 1 tbsp of cinnamon
- 1 tsp of ground ginger
- 1/2 tsp allspice
- 1/2 tsp ground nutmeg
- 2 cloves
- Good grind of black pepper (about 1/4 teaspoon)
- 15 tbsp granulated sugar
- 340 ml water
- 2 tsp vanilla extract
- Add the cinnamon, ginger, nutmeg, allspice, pepper and sugar into a pan along with the water.
- Bring to a simmer, stirring occasionally, and let it bubble away for about ten minutes. Take the syrup off the heat and let it cool slightly. Add the vanilla extract and stir. Pour into a bottle or jar. Will keep for a month if kept in the fridge.