2shotsCRU Dark Roast blend espresso (or equivalent)
6tbspSyrup
1tbspDouble crea, 1 tbsp
Instructions
Preheat your oven to 180°C/350°F.
Skin and dice the small pumpkin, then roast it in a baking tray with no seasonings until slightly golden. Put it hot into a liquidizer with 50ml of the agave syrup and blitz.
Place all the ingredients along with pumpkin puree into a saucepan and stir while bringing to the boil. Reduce to a simmer and cook for a further 10 minutes.
Strain the syrup through a muslin cloth or fine sieve and set aside.
Place 2 shots of CRU espresso into a glass (approximately 70ml). Then add 6tbsp of syrup into the coffee. Lightly whip the cream and add a teaspoon to the coffee, then grate over a little nutmeg to garnish. Boom!