1 ½ -inch piece fresh ginger (or 1/8 tsp with the grated nutmeg at the end)
3 whole cloves
1 cup canned pumpkin purée
1 14-ounce can sweetened condensed milk
½ cup heavy cream
¼ cup pure maple syrup
Large pinch of Kosher salt
½ teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
Pumpkin Spice Latte
Combine cinnamon sticks, ginger (if using whole fresh), cloves, and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes.
Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes.
Whisk in vanilla and nutmeg (and ginger if using ground), then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.
For each latte, add 1 tablespoon of the our pumpkin goop to the bottom of whatever mug you're going to make espresso in - we want the hot espresso to warm our cold pumpkin goop). Top with the steamed milk of your choice - califia barista fo lyfe 🤘🏻 and a little bit of freshly grated cinnamon.