Celeste says, “This is definitely a popular October and November drink. You can either buy a flavoured pumpkin spiced syrup at your supermarket or there are plenty online. But also, you can use a simple syrup or vanilla syrup too. If you want to make your own vanilla syrup, below is a quick and easy recipe and method.”
Make your espresso for this coffee using Celeste’s pick of the best compostable and reusable coffee pods. We’ve also tried-and-tested the best coffee machines, including the best bean-to-cup machines, best coffee pod machines and best espresso machines.
- Total time 10 minutes
- Difficulty Easy
- espresso 60ml
- puréed pumpkin (from a can) 2 tsp
- milk 200ml
- cinnamon or nutmeg, to sprinkle
- cinnamon stick (optional)
- water 60ml
- caster sugar 30g
- vanilla extract ½ tsp
To make the simple syrup, put the water, sugar and vanilla extract in a pot and boil until the sugar is dissolved.
Use 25ml of the syrup and put it in a mug. Add espresso (approx 60ml) using an espresso machine (see above) or your preferred method.
Add the puréed pumpkin into the milk jug with the milk and steam. If you are using a milk frother you can add it to this too. Just make sure the purée is really smooth.
Pour your heated textured milk into the espresso and syrup. Dust with cinnamon or nutmeg and garnish with a cinnamon stick across your glass (for extra effect you can singe the ends with a kitchen blow torch if you have one).
[image id=”97257″ size=”landscape_thumbnail” align=”none” title=”Pumpkin Pie Recipe” alt=”Pumpkin Pie Recipe” classes=””]
- kcals 138
- fat 3.5g
- saturates 2.2g
- carbs 18.7g
- sugars 17.5g
- fibre 0.8g
- protein 7.0g
- salt 0.2g