1/3 cup pumpkin purée, juice of butternut squash or cooked butternut squash purée.
2 cups water
2 teaspoon vanilla
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cardamom (or ginger)
1 cup maple syrup (reserved for the LAST step)
Bring water, spices and pumpkin puree to a boil; simmer for 30 minutes until cooked down.
Run through a cheesecloth to remove excess chunks of spices. You should be left with about a cup of liquid. If you have less than this, measure the amount left so that you can use equal parts maple syrup.
Transfer mixture to a glass pint jar, add maple syrup and stir until mixed. If you prefer to go totally sugar-free, you can omit the maple syrup, or add your preferred sweetener to your coffee separately.
Add 1 to 2 tablespoons of this mixture per cup of coffee or latte. Top with steamed milk or whipped cream and sprinkle with nutmeg.