Pumpkin Spice Latte Syrup

To me, one of the quintessential treats for the fall season is the ever-popular pumpkin spice latte.  Call it cliche', but nothing welcomes fall quite like the first sip of this spicy drink.  It's seasonal and makes me want to jump in the air and click my heels whilst proclaiming "it's fall!"  Yes, I just used the word "whilst".  The problem with this delicious drink is a) it's too freaking expensive b) they add all these artificially flavored syrups and c) it tends to be too sweet for my liking.  I decided to take matters into my own hands and the result is delicious.
Makes about 12 ounces of syrup (enough to fill a clean beer bottle-which is what I used)
Ingredients:
1 1/4 cups water
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 T pumpkin puree

Instructions:
1) In a small saucepan, whisk all of the ingredients together and bring to a boil over medium heat.
2) Cover, turn off the heat and allow to sit for 10 minutes.
3) Using a funnel, pour into a container for storage.   It will keep for up to a month in the refrigerator.
4) To make a latte: Add 1-2 tablespoons of the syrup to milk and steam it.  Then, brew espresso using a stovetop brewer (check out link for instructions on making espresso and steaming milk). Be sure to shake up the syrup before using it.  Drizzle some syrup on top or sprinkle with some cinnamon.  Enjoy!!

*If you don't have an espresso maker, you can also just add syrup to coffee using your preferred brewing method.
**I stored mine in a clean pumpkin beer bottle which actually made for a cool label, and then sealed the top with one of those wine bottle tops that keeps the air out.
***Other uses for syrup: drizzle over pancakes, stir into hot chocolate, or use in a seasonal cocktail.