1. Coffee mousse:
Bring a little hot water to the boil.
Pour the instant coffee and sugar into a small container, preferably not too large.
Add the 2 tablespoons of hot water and beat for 5 minutes with an electric mixer until thickened and smooth, like a meringue. It will also lighten.
2. Pumpkin spice syrup:
Place all ingredients in the saucepan and bring to the boil. Boil for 2/3 min, then cool. To store, wait for the syrup to cool, then pour into ice cube trays and freeze.
3. Assembly:
Pour 2 tablespoons of pumpkin syrup into your cup. Add 250g of milk and finish with your coffee foam.
Enjoy!
