Apple Crisp Cheesecake Latte

For the Homemade Apple Crisp Syrup: Combine 1 green apple, 1 cup brown sugar, 2 cinnamon sticks, 3 cloves, 3/4 cup apple juice or cider, and 3/4 cup water in a saucepan. Simmer for 10-12 minutes. Strain the syrup and let it cool. Bottle the syrup and refrigerate; it's good for 2 weeks. You can use the leftover apples for ice cream, waffles, French toast, or oatmeal. 

For the Latte: In a mug, combine 2 tablespoons of the homemade apple crisp syrup, 3/4 cup of your milk of choice, and 1 tablespoon of cheesecake instant pudding powder. Froth the mixture. Fill a glass with ice. Pour 2 shots of espresso over the ice. Top with the frothed milk mixture. Garnish with whipped cream and a dusting of cinnamon. Enjoy!