Makes a generous 200ml
♥ 300g brown sugar
♥ 300ml water
♥ 3 tsp mixed spice
♥ 3 tsp ground cinnamon
Step one. In a large saucepan, heat together the brown sugar and water.
Step two. After a few minutes, add in the spices and continue to heat until the sugar is dissolved.
Step three. Bring to the boil and allow to simmer until the mixture has reduced to a sticky syrup.
Step four. Allow to cool and bottle up - for yourself or maybe even some lucky pals.
For a pumpkin spice latte:
Step one. Make a coffee your usual way - I used a a cafetière.
Step two. Heat up your milk in a saucepan, for which I used dairy free almond milk.
Step three. Use a mini handheld coffee whisk to froth up the almond milk whilst still in the saucepan.
Step four. Pour out your coffee, stir in the pumpkin spice syrup and top with the frothy milk. Dust with ground cinnamon to serve.
Put on your chunkiest scarf and toastiest socks... and enjoy!
Have you had a PSL this season? Do you ever add flavours syrups to your coffee?