Make the syrup by adding water and sugar to a pan on medium intensity and heat until the sugar dissolves. Combine the remaining ingredients and simmer for 20 minutes. Please note if you're using powdered spices wrap them in a tea filter or a square of cheesecloth secured with food grade string. Filter through a sieve and allow to cool down completely. Transfer the syrup to a bottle and keep in the fridge. If you're using store bought syrup skip this step.

Pour 2 to 4 tablespoon of homemade pumpkin spice syrup into a mug, depending on how sweet you like your latte. (I make mine with 2.5 tbsp).

Add freshly brewed espresso coffee and stir well.

Heat the milk in a pan or in the microwave for 90 seconds, then use a small electric whisk (milk frother) to froth the warm milk into a foam.

Pour frothed milk over the coffee & syrup.

Garnish with vegan whipped cream, a pinch of pumpkin spice, a cinnamon stick and enjoy!