Beat pumpkin spice into the date or maple syrup and optional pumpkin puree in the mug you will use for the latte. It should be blended very thoroughly. Set aside.

Pour whole milk into a small saucepan and turn on medium heat.

As milk is heating, use Moka pot to make espresso preferably using freshly ground espresso beans (I prefer to use organic decaf beans).

When espresso is ready, milk should also be starting to froth. Pour both into the same mug where you blended the syrup/pumpkin spice. Blend again with a large spoon until well mixed.

Taste and if you prefer more sweetness, stir in 1-3 drops of the optional vanilla stevia.

Sprinkle a pinch of optional ground cinnamon on top of the frothy milk or add a cinnamon stick to dress it up if you have company!

Serve immediately.