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For spices:
The Spice House: https://geni.us/spicehouse
Épices Rœllinger: https://geni.us/epicesroellinger

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INGREDIENTS & TECHNIQUE:
PUMPKIN SPICE MIX (25g total)

Vietnamese Cassia Bark: 7.5g (30%)
Sri Lankan Cinnamon Quills: 7.5g (30%)
Chinese Powdered Ginger: 4.5g (18%)
Sri Lankan Cloves: 0.75g (3%)
Allspice: 1.25g (5%)
Grenadan Nutmeg: 3.5g (14%)

Weight out each, then combine and grind in spice grinder or blade coffee grinder.
Reserve.
You can use the percentages to calculate larger or small batch sizes depending on your needs.

PUMPKIN SPICE SYRUP

Approx 500g pumpkin, peeled and cubed
250-300g water
500g demerara sugar
22g Pumpkin Spice Mix

Juice the pumpkin flesh and weigh the resulting juice. (It should be a little under 250g of juice)
Top up with water until the liquid total is 500g.
Add to pan with sugar and spice mix
Bring to a slow simmer. Reduce until it is close to a 2:1 syrup (i.e. you’ve removed approximately 250g of water)
Strain first through a sieve, then through a finer mesh if you prefer.
Store in a squeeze bottle in the fridge.

COFFEE WHIPPED CREAM

280ml Double cream
10g medium grind coffee
Half of a vanilla bean pod, with the seeds scraped out
14g sugar

Mix all ingredients over low heat until the sugar is dissolved, and the coffee has given up some colour.
Strain.
Load into whipping syphon (a smaller one is preferable if doing smaller batches), and charge with nitrous.

DRINK BUILD:

Pull a double espresso into your preferred size cup.
Add spiced syrup to taste. (15g per 240ml cup is a good starting point)
Steam milk, adding only a little foam. Pour and leave at least 1cm headroom below the rim of the cup.
Add your coffee whipped cream, and dust with a little reserved pumpkin spice mix.

Music:
"Why Not?" by Utah

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