Pumpkin spice latte

To make the simple syrup, put the water, sugar and vanilla extract in a pot and boil until the sugar is dissolved.

Use 25ml of the syrup and put it in a mug. Add espresso (approx 60ml) using an espresso machine (see above) or your preferred method.

Add the puréed pumpkin into the milk jug with the milk and steam. If you are using a milk frother you can add it to this too. Just make sure the purée is really smooth.

Pour your heated textured milk into the espresso and syrup. Dust with cinnamon or nutmeg and garnish with a cinnamon stick across your glass (for extra effect you can singe the ends with a kitchen blow torch if you have one).