The secret to the glorious flavor of a pumpkin spice latte is the syrup, and pumpkin spice syrup is quite easy to make. Just make simple syrup (equal parts water and sugar (I used 1 cup each) simmered on the stovetop, stirring often, until sugar is dissolved). Add in pumpkin pie spices (I used 2 Tspn. ground cinnamon and 1/2 tbsp. each ground cloves, ginger, and nutmeg) and simmer for five minutes. Strain the spices and grit out of the liquid by pouring it through a few layers of cheesecloth, then add a tablespoon of pure vanilla extract.
Store the cooled syrup in a glass bottle or jar, away from direct sunlight, or in the fridge.
To make a latte, combine 2 shots of espresso with about 2 Tbsp. spice syrup, then add steamed milk. For extra decadence, top with whipped cream, sprinkle cinnamon or nutmeg on top, and pop in a cinnamon stick. Voila!
