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Harvest Moon Syrup

The base of our fall-favorite Harvest Moon Latte, this syrup was created as a direct response to pumpkin spice madness that has spread over the last few years. We take roasted squash (it can be any squash, not just pumpkin) and puree it with brown sugar and spices to enchant your autumnal sensibilities. Great when combined with espresso and steamed milk, it’s also delicious drizzled on vanilla bean ice cream or with butter on a fresh biscuit. The possibilities are as endless as the number of flannels in your closet.


 

What You Need

  • 25 oz (725g) Roasted Squash (Pumpkin, Butternut, Kabocha, Delicata)
  • 9.5 oz (275g) Brown Sugar
  • 9.5 fl oz (275g) Just-off-boiling Water
  • 1.5 tsp Cinnamon
  • 1.5 tsp Grated Fresh Nutmeg

How To Make It

  1. Split squash in half, seed and lay flat on a baking sheet. Bake for 30 minutes at 400° or until a paring knife easily pierces the skin and gives no resistance. Allow to cool, then remove skin. 
  2. Add roasted skinned squash to a food processor with other ingredients. Run until puréed.

Build A Harvest Moon Latte

Build Latte normally, using 40g by weight/1 oz by volume sauce for an 8 oz drink, 60g by weight/2 oz by volume for a 12 oz drink, being sure to steam the sauce in with the milk being prepared for the latte in question.

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Published by Peace Coffee on September 13, 2019.

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