It has been raining for a straight 24 hours (and is predicted to continue for another 24) so I did what I always like to do when the weather is coming down buckets — make something warm to drink, crank up the oven and bake bread. While a fig & walnut loaf is coming along in the oven (the house smells so good!), I put together a simple pumpkin syrup recipe with leftover puree. The puree was made from a hard type of squash similiar to kabocha or Japanese pumpkin. If canned pumpkin puree is all you’ve got though, that works too.
3/4 cup granulated sugar
3/4 cup water
1/2 cup pumpkin or squash puree
3/4 teaspoon ground cinnamon
3 whole cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon powdered ginger
For the flavored syrup, combine and stir sugar and water in a small saucepot over high heat. As soon as the sugar dissolves, add puree and spices. Lower heat and simmer for 10 minutes or until the mixture is thickened like syrup.
To make spiced pumpkin latte, place 2 teaspoons of the syrup in a large mug. Add 1/4 cup strong coffee and 3/4 cup hot milk. Stir to combine. I have a milk frother so it adds a nice foam on top as well. Top the latte with whipped cream if you like, and dust with cinnamon. Enjoy!
And now I get to let the cat out of the bag…
My son and daughter-in-law wanted me to keep mum for a few weeks but now I can shout to the world that in May 2020, we are going to become first-time grandparents! I am thrilled beyond words!!!