Prepare two espresso shots or brew 100ml of coffee using your desired method.
Heat the milk until warm but not boiling.
Put the pumpkin purée, cinnamon, ginger and Tate & Lyle Barista Collection Caramel syrup into a mug, add warm milk and stir well until smooth.
Add coffee and stir again.
If desired, garnish with milk foam, a sprinkle of cinnamon and drizzle of Tate & Lyle Barista Collection Caramel syrup.
Serve warm. Enjoy!