In a pot, heat the water over medium heat.
Once it's hot, add the pumpkin purrée and stir.
Now add the sugar and slowly stir in the spices until the sugar has completely dissolved.
Continue cooking over low heat for another 8 minutes, and the first part of the pumpkin spice syrup is ready.
Finally strain the mixture through a fine mesh strainer, then pour into an airtight container and let slightly cool.
The syrup can be kept in the fridge for approximately two weeks. If kept in the refrigerator, make sure to give the syrup a good shake before using it in your lattes.
The ratio for a perfect pumpkin spice latte is: 1 shot of coffee, 1 tbsp of pumpkin spice syrup, 200ml milk
Enjoy!!!!
