*How to make the Pumpkin Spice Syrup
Pumpkin spice syrup can also be bought in well-assorted stores, but is also relatively easy to make yourself:
500 g Hokkaido Pumpkin
300 ml Water
300 g Sugar
1 Vanilla pod
1/2 Bar Spoon of Cinnamon
5 Cloves
1/4 Bar Spoon of Nutmeg (ground)
Cut the Hokkaido pumpkin into small pieces, slice the vanilla pod lengthwise and scrape it out with a spoon. Let the pumpkin and the vanilla simmer in a pot with the rest of the ingredients for 15 minutes. Mash the pumpkin, which is now soft, to form a kind of puree. Simmer everything again for 10-15 minutes, then strain it through a fine sieve and pour it off into a closable container while it is still hot.
The syrup keeps cool for 1-2 months. Since a settles quickly in the bottle at the bottom, always shake well before use.
