I recently returned from an amazing trip around New England and Canada – just in the middle of ‘Pumpkin Spice Latte Season’. And yum – one of those can for sure bring happiness and joy to a cold autumn afternoon. As anyone who has visited knows, New England is truly beautiful at this time of year, and it honestly confirmed to me that fall is my favorite season. Many people find it depressing and sad, but I just find it to be the perfect excuse to get out the woolly jumpers and candles, and enjoy good books, food and friends.
So don’t let this time of the year pass you by! This is the time of perfect produce, fashionable layers and the best excuse to just spend all day inside with a blanket. Though I love summer, I always find it an oddly stressful time of year, and I often find myself frustrated and anxious about not being able to spend more time outside on those rare days that the sun is shining. So when fall arrives, I know it’s my time to shine.
I made this syrup a couple of days before a lovely girly dinner. I study in a very international class and many people have already traveled back to their home countries. So when people do come back to Copenhagen once in a while, it’s a perfect excuse for us all to get together and eat some delicious food and drink wine – most of the time, that happens at my place. So after trying my luck with Indian food and a fruity chocolate mousse, we moved on to coffee, and I pulled out the spiced lattes. And holy moly, did the girls love that!
Alternatively, use the syrup on your breakfast yogurt in the morning, or drizzle it over fresh popcorn. I haven’t tried it, but I have a suspicion it would also be rather delicious in cocktails! If you put it in a sterilized glass and keep it in the fridge, your syrup can keep up to 2 weeks. But I doubt you’ll make it that far!
As I avoid processed sugar as much as I can, I use agave for this recipe. You can no problem replace it with a normal sugar syrup, though I think it’s a win-win situation with agave.
120 grams of pumpkin flesh
300 grams of agave syrup
3 teaspoons of cinnamon
1 teaspoon of all spice
1/2 teaspoon of ground cloves
1/2 teaspoon of ground ginger
1. Cut your pumpkin into even size pieces and steam. If you have a steamer, use that. I don’t, so I put the pumpkin in a metal sieve and steam it in a normal pot with the lid on and a little bit of water in the bottom. Make sure the pumpkin isn’t touching the water, as it will start loosing it flavour into the water.
2. When the pumpkin is soft, blend it with a hand-blender or in a food-processor until completely smooth.
3. In a clean, dry pot add the 300 grams of agave syrup and all the spices. Cook on very low heat for about 3 minutes. Add in the pureed pumpkin and cook for another 2-3 minutes. Don’t let it boil, it just needs to heat through and take on all the flavours.
4. Sterilize a jar by scolding it with boiling water.
5. Pour the syrup through a fine mesh sieve into the sterilized jar. This will get rid of any impurities or pieces of pumpkin. Seal immediately and leave in the fridge to cool.
Add 1-2 tablespoons of syrup to your latte, or whatever amount you think it needs to satisfy your sugar craving!