In a medium sauce pan over medium high heat:
1 1/2 C water
1 1/2 C sugar (or xylitol if making it sugar free)
Cook until sugar is dissolved.
4 cinnamon sticks
1/8 t ground cloves
1/2 t ground ginger
1 t ground nutmeg
3 T pumpkin puree
Cook 5 minutes - DO NOT BOIL!
The light one is the sugar free and the dark one is fully loaded.
Remove from heat and cool 10 minutes.
Strain through cheesecloth lined sieve over a bowl, use a wooden spoon to stir and push through.
The syrup can be canned or stored in refrigerator at this point.
Pumpkin Spice Latte
2 T syrup for each shot espresso or 5 oz strong brewed coffee.
Add steamed milk.
Dollop with whipped cream.