Iced Shaken Salted Maple Pumpkin Latte with Maple Cinnamon Cold Foam

1. Prepare Salted Maple Pumpkin Syrup: In a saucepan, combine 3/4 cup water, 1/2 cup brown sugar, 1/2 cup maple syrup, 2 tsp pumpkin pie spice, 1 tsp vanilla, 1/4 tsp sea salt, and optional 1/4 tsp lemon juice. Heat over medium heat, stirring until the sugar is dissolved. Simmer for 5 minutes. Remove from heat and let cool completely before transferring to a container. This syrup will keep in the fridge for 3-4 weeks.
2. Prepare Maple Cinnamon Syrup: In a separate saucepan, combine 1 cup water, 3/4 cup sugar, 1/2 cup maple syrup, and 2 cinnamon sticks. Heat over medium heat, stirring until the sugar is dissolved. Simmer for 5 minutes. Remove from heat and let cool completely, removing the cinnamon sticks before storing. This syrup will also keep in the fridge for 3-4 weeks.
3. Prepare the Latte: Brew a double shot espresso. Pour the hot espresso over 1 tablespoon of the cooled Salted Maple Pumpkin Syrup in a glass.
4. Chill and Add Milk: Fill a separate serving glass with ice. Pour the espresso and syrup mixture into the ice-filled glass. Add 3/4 to 1 cup of your milk of choice.
5. Make Cold Foam: In a small frothing pitcher or container, combine a few tablespoons of heavy cream with 1 to 2 teaspoons of the cooled Maple Cinnamon Syrup. Froth until it reaches a foamy consistency.
6. Assemble: Top the iced latte with the maple cinnamon cold foam and enjoy!