Water (2 cups)
Granulated Sugar (2 cups)
to a saucepan over medium heat and stir until sugar is dissolved.
Cinnamon Sticks (3)
Ground Ginger (1 tsp)
Whole Nutmeg (1/2)
Ground Cloves (1 tsp)
and stir to combine. Bubble for 15-20 minutes.
Canned Pumpkin Purée (3 Tbsp)
and whisk tom combine, then remove from heat.
Strain and cool. Store leftover pumpkin spice syrup in the fridge.
In a blender, combine the
Whole Milk (1 cup)
Ice (1 1/2 cups)
, 5 tablespoons of pumpkin spice syrup, and
Espresso (1 fl oz)
Pour mixture into a cup.
To make the whipped cream topping, whip together the
Heavy Cream (1/4 cup)
and 3 tablespoons of pumpkin spice syrup until it reaches stiff peaks.
Swirl on top and enjoy!