The leaves are turning, the jumpers are out, and there's a distinct chill creeping into the air, which can only mean one thing. Autumn has arrived, and with it, delicious seasonal coffee flavours to match!
Whilst many of us are still holding onto memories of the sweltering summer and stubbornly resisting the urge to put the central heating on, now is the time to embrace the change in season and a slowing of pace.
As the nights begin to draw in, this is the season for slowing down and enjoying a brew that feels like a warm, comforting hug. Step forward our seasonal stalwarts, a trio of delicious flavoured coffees: Pumpkin Spice, Cinnamon Spice, and Gingerbread.
Our seasonal flavoured coffees are the taste of autumn in a cup. Each one is infused in-house with our signature Morning Glory base for a smooth, full-bodied coffee underneath delicious seasonal flavour. But enough about us, let's dig into the iconic flavour that is pumpkin spice a bit more...
What is pumpkin spice?
Traditional pumpkin spice doesn't contain any pumpkin at all. It's a blend of warming spices originally mixed to season pumpkin pie, usually cinnamon, nutmeg, ginger and cloves, sometimes with a pinch of allspice.
If that sounds familiar, it should. It's a close cousin of good old British mixed spice, the stuff that goes into hot cross buns and Christmas cake. So while pumpkin spice feels very American, its roots are closer to home than you might think.
Where did pumpkin spice come from?
Sweet spice blends go back centuries. A French cookbook from the 1390s already featured a mix called poudre douce (literally "sweet powder") built on similar warming spices. Over here, English cooks were putting "pompions", an old word for pumpkins, into pies by the 1600s, and Hannah Woolley's 1672 cookbook The Queen-Like Closet includes a recipe.
The idea crossed the Atlantic and stuck. Amelia Simmons' American Cookery, published in 1796, included a "pompkin" recipe seasoned with mace, nutmeg and ginger. Then in 1934 the spice company McCormick started selling a ready-mixed pumpkin pie spice, and the blend as we know it today was born.
From pie to coffee cup
Pumpkin spice was a baking cupboard staple for decades before anyone put it in coffee on a big scale. That changed when Starbucks started testing its Pumpkin Spice Latte in late 2003, rolling it out across the US in 2004. Fun fact: the original recipe didn't contain any pumpkin either. Real pumpkin was only added in 2015, after customers asked for it.
The pairing works because coffee and warm spices are natural partners. Cinnamon and nutmeg bring out the chocolatey, nutty notes in a good roast, and the whole thing smells like autumn before you've even taken a sip.
When did pumpkin spice get popular in the UK?
Pumpkin spice arrived in the UK via the big coffee chains, making their debut onto British high streets in 2012 via Starbucks' legendary pumpkin spice latte. Since then it's grown right alongside our enthusiasm for Halloween, helped along by a healthy dose of autumn Instagram.
The UK now accounts for around 10% of pumpkin spice product launches worldwide, according to Mintel, and every autumn the shelves fill up with everything from limited-edition biscuits to coffee pods. Not bad for a flavour that started out as a niche American import.
What makes a good pumpkin spice coffee?
Not all pumpkin spice is created equal. Here's what we reckon separates a great one from a cloying one.
- Balance. The spice should complement the coffee, not bully it. Cinnamon usually leads, with nutmeg and ginger for warmth and just a touch of clove. Too much clove and it starts tasting like a trip to the dentist.
- A good coffee underneath. Flavour can't hide a poor base. Ours is infused in-house on our signature Morning Glory blend, so you get a smooth, full-bodied cup with the spice layered on top.
- Flavour without the sugar rush. Syrup-heavy coffee shop versions can be seriously sweet. A flavoured coffee gives you all the aroma and taste, and you decide how much milk and sugar goes in.
- Freshness. Spice aromas fade over time, so fresh matters. We work in small batches here in Gotham, so your coffee hasn't been sat on a warehouse shelf for months.
That's exactly what we aimed for with our own pumpkin spice flavoured coffee - it's warming, cosy and balanced, with the coffee still very much the star.
How to make a pumpkin spice latte at home
Fresh brew, no queue. Here's our easy homemade version.
- Brew a strong cup of Pumpkin Spice flavoured coffee. Espresso or a mocha pot works best, but a strong cafetière does the job.
- Heat around 200ml of milk (dairy or oat both work well) and froth it with a frother, or give it a good whisk in the pan.
- Pour the milk over your coffee.
- Sweeten to taste. A drizzle of maple syrup is lovely here.
- Finish with a pinch of cinnamon or nutmeg on top, then wrap your hands round it and enjoy.
Fancy something a bit different this autumn? Browse our full range of flavoured coffees and find your new favourite.
Grab your favourite (or try all three) and settle in - autumn's best coffee lineup is ready and waiting...
Pumpkin Spice Flavoured Coffee
Let our warming and spicy pumpkin flavoured coffee perk you up!
Gingerbread Flavoured Coffee
Christmas in a cup, try our brand new warming, subtly spiced Gingerbread flavoured coffee.
Cinnamon Spice Flavoured Coffee
An aromatic blend combining smooth, full-bodied coffee with the gentle sweetness of cinnamon spice.
Take a look at the rest of our flavoured coffees.
