Pumpkin Spice Latte

My favorite part of fall - there's no better way to warm up to a new season than with the pumpkin spice latte. So, here’s the recipe I’ve used to make it all year around!  This is also an excellent way to spice up your warm milk.  I want to give credit for this recipe to my amazing sister in law Parisa with whom I share an unusual strong love of good coffee.

Pumpkin Spice Latte

For the pumpkin spice syrup: 1 1/2 cups water 1 1/2 cups sugar 4 cinnamon sticks or 1 Tbsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp ground nutmeg 3 Tbsp canned pumpkin For a single latte: 1 shot of espresso or 2-4 Tbsp very strongly brewed coffee 1 cup hot milk 1-2 Tbsp pumpkin spice syrup (or to taste)

To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil- the cloves and cinnamon will make it bitter. Allow mixture to cool for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar and keep in the fridge, it will last a while. To make the latte: combine espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste).

To make spiced milk:  combine warm milk with syrup and enjoy.