Pumpkin Spice Latte

• FOR THE PUMPKIN SYRUP:
• 1/4 cups Artificial Sweetener (such As Stevia)
• 1/4 cups Light Brown Sugar
• 1/3 cups Canned Pure Pumpkin Puree (not Pie Filling)
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 3/4 cups Water
• FOR PREPARING THE LATTE:
• 2 Tablespoons Homemade Pumpkin Coffee Syrup
• 75 milliliters Fresh Espresso
• Sugar/sweetener To Taste
• 1/2 cups Plus 2 Tablespoons Frothed Milk, I Used Skim
• Cinnamon, For Garnish (optional)

1. For the syrup: Place all ingredients into a medium sized pan and place over a medium heat. Stirring continuously, bring to a boil and then turn down to simmer for 3-4 minutes until thickened.
2. Once thickened, remove from heat and leave to cool for 30 minutes before transferring to a jug/container to cool completely.
3. Syrup will keep in an airtight container in the fridge for 1 week.
4. For preparing a pumpkin spice latte: Place syrup into the bottom of your mug. Add the freshly made espresso and stir until combined. Add in sweetener/sugar to taste, if required. Stir in the warm milk until combined, then add the frothy top. Sprinkle with cinnamon, if desired. Serve immediately.

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Taken from tastykitchen.com/recipes/drinks/pumpkin-spice-latte-9/ (may not work)