#1 Pumpkin Spice Latte

Pumpkin spice sauce:makes 1kg (enough for 30 servings)

2 1/2 pints whole milk
40g star anise
20g ground ginger
15g ground nutmeg
10g black pepper
10g dried orange peel
100g egg yolks
500g sugar
50g dark rum (optional)

Method: Add milk, spices and orange peel to a pan and simmer on low for 30 minuets or until reduced by half. Strain and discard the spices. Pour spiced milk over eggs whilst whisking. Add sugar and whisk till dissolved. Add the rum if you like. Lasts 10 days in fridge with rum or 5 without.

Pumpkin spice latte:

30g (2 tbsp) Pumpkin spice sauce
30ml fresh espresso
180g whole milk

Mix sauce with espresso. Steam the milk and pour in. You can top with whipped cream if you like.

Submitted by:
Name: Martin
Email: martin.knights@Bragdybarista.co.uk
Web Site: Bragdy Barista