The first one I followed his direction and recipe as closely and exact as possible. After measuring everything out, I ground it all up into a Krups Coffee & Spice grinder. One step I added was to heat the spice blend up on the stove prior to adding the water and pumpkin juice. I also used a light brown sugar instead of Demarra.
This initial batch ended up much thicker than what his seemed, so I made a second batch, which I combined with the first one. I made the second batch without pumpkin, and added green cardamom.
The syrup is definitely very flavorful, and makes a delicious latte! The biggest challenge I found was in trying to strain the syrup. I used a couple different sieves and also a muslin filter bag, and it took a long time – must have taken almost an hour! I’ll have to find a better strainer.
Here’s are the ingredients I used for my second batch of pumpkin spice:
Vietnamese Cassia Bark: 14g
Indonesian Cinnamon Quills: 14g
Powdered Ginger: 8g
Whole Cloves: 2g
Whole Nutmeg: 7g
Green Cardamom: 3g
For the syrup, I used a light brown sugar – 350g, and 175g of water, and 25g of the pumpkin spice.
I also made the coffee infused whipping cream to top the latte – it was fantastic, and much easier to make! Will definitely make the whipping cream again, as well as the pumpkin spice. I think that I’ll like skip the syrup.