Step 1: Combine cinnamon sticks, ginger, cloves, and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes.
Step 2: Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.
Step 3: For each latte, stir together 2–4 Tbsp. pumpkin spice purée (depending how sweet you’d like it) and 1 1/4 oz. hot espresso in your favorite mug.
Step 4: Top with steamed milk and a little bit of freshly grated cinnamon.
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