Sirop pumpkin spice (sirop à la citrouille) + 3 boissons à concocter avec | L'Herboriste

All your dreams finally come true. Here is my Pumpkin Spice Syrup recipe. To make your Pumpkin Spice Latte and pick up all your autumn drinks. To start, you will need squash. I have already explained to you many times how I prepare my squash puree, but a little reminder does not hurt. I use butternut, but you can use brown poti. After cutting it into slices, I remove the skin with a knife. I put the slices on a baking sheet covered with baking paper. A little pinch of salt on each slice. And they go to the oven at 200 degrees for 30 to 45 minutes of cooking. At the exit of the oven, the slices must be very tender as you can see. You can see, my knife can pierce the slices without any problem. They are not golden on top, but have golden under the bottom. Letting it brown allows you to double the flavors. Once cooled, I put them in a salad bowl. I crush them roughly with a fork. Then I mix them, or at least I try. Once this little technical problem is fixed, I mix them with the plunger mixer until I get a completely smooth puree. You can use another type of mixer, but you will have to mix them anyway. When our puree is ready, we can prepare our pumpkin syrup. In a small pan, I pour the pumpkin puree, which I mix with water. I use a pan so you can see, but you can use a small saucepan. Then I add sugar, I recommend brown sugar to stay in the autumn theme. And yes, it's a lot of sugar, if you put less, the syrup will be preserved less. I finish with the emblematic spices of pumpkin spice, cinnamon, ginger and a lot of nutmeg. Then a little vanilla, because it doesn't hurt. Normally we add a clove of saffron, but since I'm not a fan, I don't put any. I mix well, and once well mixed, I will heat everything over low heat to reduce it a little. Once the mixture has simmered, you have to count about ten minutes and stir very regularly so that the sugar does not stick. If you really want a fairly liquid syrupy consistency, you can take it out of the fire as soon as the mixture has simmered and the sugar has melted. I leave it longer. Once the ten minutes have passed, I take my pan out of the fire. I prefer my syrup thick, so for me it is ready when it leaves a trace on the surface when I do that. I let it cool down a bit, then I pour it into a pot that I washed and sterilized. I don't filter the syrup because I didn't put whole spices and my pumpkin puree was very smooth. Once the pot is filled, I wipe the edges well with a cloth. All that remains is to close and let it thicken in the fridge. Here we are the next day, and as you can see, the syrup has thickened well. It has a caramel texture and that's how I personally like it. If you want, you can even use it as jam by spreading it on bread. I will also show you another use very soon, but your only limit is your imagination. In the meantime, let me show you 3 delicious drinks to make with this Pumpkin Spice syrup. And no, pumpkin spice tea is not one of them, because I find it simply disgusting. Let's start with this delicious hot drink that I like to call the London Fog d'Automne. First, I'm going to infuse my tea. To make a London Fog, we use Earl Grey, sometimes I also do it with Russian Earl Grey. You can use another type of black tea, but you won't have the representative taste of London Fog. I pour hot water, about half of the cup. Then I remove my infuser. Before adding my pumpkin spice syrup. The amount will depend on you, I think 2 tablespoons is ideal, but it's up to you. The syrup melts and dilutes very quickly. Once it's done, I add hot soy milk to the vanilla. And I keep a little bit to make the emblematic London Fog mousse. I put a little syrup to perfume it. And I mousse with a small mousseur à lait, you can also use a mixer. It will only work with soy milk or some barista milk made to mousse. All that remains is to pour our beautiful mousse on our tea. I swear it tastes almost like marshmallow. A little cinnamon for decoration. And our autumn London Fog is ready to be tasted. We now move on to hot chocolate with ultra comforting spices. If I usually use square chocolate for hot chocolate, here we want to use unsweetened cocoa powder. I put 2 teaspoons in my mug. And 1 to 2 teaspoons of syrup. A little hot milk. And I mix well with the mousseur, but you can use a small whisk or a spoon. Then I add the rest of my milk. It's totally optional, but I wanted to do a little more that day. So I add a good layer of vegan whipped cream on top. You can also put vegan marshmallows or just skip this step. A little whipped chocolate. And our delicious hot chocolate is ready. Cocoa goes wonderfully with spices. We finish with a spiced drink in both directions of the term. A little lemon-coconut cocktail. It's super simple, all you have to do is put 2 teaspoons of lemon syrup in your favorite glass. It's a little more than on the screen. A can of rum or alcohol of your choice. And I mix well until the syrup is dissolved. Then I add coconut milk. I'm talking about coconut milk to drink, not coconut milk canned to cook. It can be hot or cold. A little star anise for decoration. And it's ready. I hope you will like these recipes. Tell me in the comments which one gives you the most desire. Personally, I have a weakness for the London Fog of Autumn. If you want to make this lemon syrup, go to my blog for the recipe with the quantities. The link is in the description of the video. If you like what I do, don't forget to subscribe, to put me a little blue thumb and a comment. It means a lot to me. See you next week for a new recipe. In the meantime, I kiss you and see you soon.