I do like a nice Autumnal coffee, a spot of flavoured syrup and lots of frothy milk. What I don’t like is commercial sweeteners or creamers or even flavoured coffee. This syrup is way better than the alarmingly orange Pumpkin Spice Latte at a certain coffee retailer in my opinion and won’t set you back $5.00 a coffee!

So, what to do? Make your own flavoured syrup of course!

I don’t have any fancy coffee equipment, I use a Chemex and this coffee frother, all low tech, and that’s how I like it.

This syrup keeps in the fridge and I use about a dessertspoon full in a regular coffee mug, but you add what you need.

Pumpkin Spice Syrup.

1 cup water

A good handful of mulling spices

2 teaspoons grated fresh ginger

1 cup brown sugar

2 tablespoons pumpkin puree from a can (measure carefully and save the rest for pumpkin bread)

2 teaspoons vanilla extract

Bring the water and spices and ginger to the boil and heat gently for 5 mins to extract the flavours.

Filter through a strainer into a new saucepan and discard the spices.

Add the sugar, pumpkin and vanilla and heat for about 4 mins, to dissolve the sugar and stir in the pumpkin.

Leave for 15 mins before using or storing in a jar.

Be sure to give the jar of syrup a good shake before using in coffee as the bottom of the syrup gets thick if you don’t shake it up.

Add it to your frothy coffee and treat yourself to a squirt of whipped cream if you would like.

Happy Friday x