Pumpkin Spice Einspänner

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• Step 1

  In a saucepan, mix the water, granulated sugar, and brown sugar. Heat over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture comes to a low simmer; this should take about 2–5 minutes. Gentle simmer prevents scorching and ensures a smooth simple syrup.

  • 1 ½ cup water (360 g)
  • 1 cup white granulated sugar (60 g)
  • ¾ cup dark brown sugar (150 g)
    (light or dark brown, packed)
• Step 2

  Reduce heat to medium-low. Whisk in the pumpkin purée and all the spices (cinnamon, nutmeg, ginger, cloves, and a pinch of salt). Simmer the mixture for about 5–10 minutes, stirring often; do not allow it to reach a full rolling boil. Gentle simmering infuses flavor without burning, and it will thicken slightly and become fragrant; it’s ready when aromatic and just a bit syrupy and coats the back of a spoon (about 8 minutes).

  • 2 teaspoon ground cinammon (3.8 g)
    (or 2–3 whole cinnamon sticks for even more aroma)
  • ½ teaspoon ground nutmeg (1 g)
  • ½ teaspoon ground ginger (0.70 g)
  • ½ teaspoon ground cloves (1 g)
• Step 3

  Remove the pan from heat. While the syrup is still warm, carefully strain it to remove solids for a smooth texture; place a fine-mesh strainer over a bowl and, for extra clarity, line the strainer with a single layer of cheesecloth. Pour the syrup through slowly and do not push the solids through; you may press gently but avoid forcing pumpkin pulp into the syrup. If the strainer clogs, empty and strain a second time to get a clear syrup. What comes through should be a deep amber-brown syrup with no chunky bits; it will be somewhat thin, closer to classic simple syrup than pancake syrup.
• Step 4

  Let the strained syrup cool for a few minutes until it’s warm (not boiling hot), then stir in the vanilla extract. Adding vanilla at the end preserves its full flavor and aroma.

  • 1 teaspoon vanilla extract (5 g)
    (pure vanilla for best flavor)
• Step 5

  Once completely cool, transfer to an airtight bottle or jar and refrigerate to store. Shake before use if it settles.
• Step 6

  To make the pumpkin spice cream top, add heavy cream, our fresh made pumpkin spice syrup, and salt to a cup or mixing bowl.

  • 6 ⅔ tbsp heavy cream (100 g)
  • 3 ⅓ tbsp pumpkin spice syrup (50 g)
  • ⅛ tsp salt (0.80 g)
• Step 7

  Using a hand mixer, immersion blender, or milk frother, whip until the cream develops a thick, creamy texture. Be careful not to whip too long, or it will become too solid to drink.
• Step 8

  To prepare our pumpkin spice Einspanner, fill a serving cup with ice and water. Pour the espresso over the ice, then layer the pumpkin spice cream on top.

  • ¼ cup ice (60 g)
  • ½ cup water (120 g)
  • 2 ½ tbsp espresso (36 g)
    (or coldbrew)
  • 2 tbsp pumpkin spice cream top (30 g)
• Step 9

  Serve garnished with a sprinkle of cinnamon and a dried citrus peel or zest.

  • ground cinnamon
  • orange zest
    (or dried citrus)