For the Pumpkin Spice Syrup

• ¼ cup pumpkin purée
• ¼ cup pure maple syrup
• ½ cup water
• Pumpkin pie spice, to taste
• Cinnamon, to taste
• Flaky sea salt, to taste
• Vanilla bean paste, to taste

For the Maple Cinnamon Cold Foam

• 2 tbsp heavy cream
• 2 tbsp whole milk
• Sprinkle of cinnamon
• Dash of pure maple syrup

For the Latte

• Farm Girl Cinnamon Crisps Cereal
• Milk of choice
• 2 shots espresso
• Pumpkin spice syrup, to taste
• Ice

1. In a saucepan, combine pumpkin purée, maple syrup, water, pumpkin pie spice, and cinnamon. Bring to a boil over medium heat and cook for 5–7 minutes, until slightly thickened.
2. Remove from heat and allow to cool. Once cooled, stir in flaky sea salt and vanilla bean paste.
3. To prepare the cereal milk, soak Farm Girl Cinnamon Crisps in milk until infused with cinnamon flavour, then strain out the cereal.
4. In a separate glass, combine heavy cream, whole milk, cinnamon, and maple syrup. Froth until thick and creamy to create the maple cinnamon cold foam.
5. Fill a serving glass with ice and add the homemade pumpkin spice syrup.
6. Pour in the Cinnamon Crisps-infused milk, followed by two shots of espresso.
7. Top with maple cinnamon cold foam and a handful of crunchy Farm Girl Cinnamon Crisps.
8. Serve immediately and enjoy.