Pumpkin Spice Syrup Recipe
Pumpkin Spice Syrup
That time of year
Let all of the fall lovers rejoice - this one’s for you.
Ok - so this recipe is from the coffee genius James Hofmann. At first glance, it seems like a super complicated process, but it’s not as bad as it seems. And, to be honest, I just use what I can find. I don’t have easy access to Cassia Bark or Chinese powdered ginger… so I use what I can find - normal cinnamon bark and powdered ginger. I am sure that it would be even better to follow his recipe to point - but sometimes, you just gotta use what you can find. Give yourself permission to do the same.
Ingredients
PUMPKIN SPICE MIX (25g total)
7.5g Vietnamese Cassia Bark
7.5g Sri Lankan Cinnamon Quills
4.5g Chinese Powdered Ginger
0.75g Sri Lankan Cloves
1.25g Allspice
3.5g Grenadan Nutmeg
PUMPKIN SPICE SYRUP
Approx 500g pumpkin | peeled and cubed
250-300g of water
500g demerara sugar
22g Pumpkin Spice Mix
Instructions
Head to James Hoffmann’s website to snag the instructions.
THE ULTIMATE PUMPKIN SPICE LATTE
Check out the recipe for the Pumpkin Spice Mix as well as the Pumpkin Spice Syrup - and if you are feeling really ambitious make the latte itself - it’s divine.