Pumpkin spice syrup

1. Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. Remove from the heat and allow to cool for 10-15 minutes. Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice. Store in the refrigerator.

2. To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk. Stir in 1½-2 tablespoons of the pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream, ground cinnamon and drizzle with caramel sauce (optional – sort of).