We're entering my favorite season...I named it fall! Here is a Pumpkin Spice Latte recipe (with Bibo of course!), to reproduce at home without moderation.
Ingredients
Pumpkin syrup
100 g pumpkin puree
280g caster sugar
250 g of water
1 piece of fresh ginger or 1 tbsp of ground ginger
2 tbsp cinnamon
1 tbsp nutmeg
(Optional: a few cloves)
The pumpkin spice latte
150 ml of milk or vegetable juice (we prefer oats!)
A cup of well-brewed bibo (5 minutes)
2 tbsp pumpkin spice syrup
For those with a sweet tooth: whipped cream and cinnamon powder to decorate
Recipe
The sirup
Cut the butternut and place it in the oven for 20 minutes at 180°.
Meanwhile, bring the water and sugar to a light boil to make a syrup (thick consistency but no change in color).
Mix your buttent, add this puree to the syrup.
Add the spices, simmer over very low heat for 5 minutes.
Filter your mixture, pour it into a previously sterilized jar.
Turn the pot upside down, let cool.
You can now keep your pumpkin spice syrup for around 3 weeks in the fridge!
The Bibo Pumpkin Spice Latte:
Heat the milk.
Infuse BIBO original.
Put the pumpkin syrup in a glass, add Bibo, mix well.
Add the hot milk, mix.
Form a beautiful dome of whipped cream, sprinkle with cinnamon powder.
Enjoy!