Pumpkin spice syrup:

1. Add sugar, water, pumpkin puree, cinnamon sticks, cloves, ginger, and vanilla to a saucepan.
2. Bring to a boil while stirring constantly to make sure the sugar dissolves and doesn’t burn.
3. Lower the heat and simmer the syrup for 5-7 minutes.
4. Take it off the heat, add ground nutmeg if using and allow it to cool for 15-20 minutes. The longer it sits, the stronger the flavors will be. I don’t recommend letting it sit for longer than 30 minutes.
5. When ready, strain the syrup into a bowl through a fine mesh strainer to catch all the spices and the pumpkin puree.
6. Transfer the syrup to a glass jar and store it in the refrigerator for 1-2 weeks.

Pumpkin latte:

1. Fill a tall glass with ice ¾ way to the top.
2. Froth your milk if desired and pour it over the ice. I like cold frothing my milk in either a regular milk frother or a handheld one.
3. Brew 2 shots of espresso and pour them over the milk and ice.
4. Add the pumpkin spice syrup and add a straw.
5. Top the drink with whipped cream and turbinado sugar mixed with pumpkin pie spice if desired and enjoy!