Though I am not a huge Starbucks fan, when their seasonal drinks come out I have to have one at least. Pumpkin Spice Lattes are by far my favourite as they are quite sweet and spicy, it’s like having a drink curled up in a blanket in front of a fire, whilst you’re probably running late from work. Not having a Starbucks in Italy, and after having a PSL in New York I had this craving I had no way to satisfy. So as a good coffee addict, I was resolute in finding a way to make one for myself.
I rummaged through what the internet had to offer and I came across a recipe from A Beautiful Mess but it had canned pumpkin, ginger, and a bit too much sugar for my liking so I tweaked the recipe a bit and let me tell you, the result is good enough for my family to ask for a second batch, that’s all I am gonna say! Here’s what you need for 1/2 l of syrup:
- 400g cut sweet pumpkin
- 235ml water
- 1 tsp cinnamon
- 200g brown sugar
- 150g maple syrup
- 3 cloves
- ½ tsp nutmeg
Turn your oven at 204°C and pop the pumpkin in for 35-40 mins, you know the pumpkin the ready when you can easily punch it with a fork. When ready smash the pumpkin to make a purée.
Put the rest of the ingredients in a pot together with 4 tbs of the pumpkin purée, keep stirring until the liquid looks a bit syrup-like (should take around 30 min or so). When the syrup is ready, leave it aside to cool a bit and then strain it through a strainer into an air-tight container. You can keep it in the fridge for up to 2 weeks, if you manage to make it last that long!