Combine milk, pumpkin, maple syrup, cinnamon, nutmeg, ginger and cloves in a small saucepan over medium low heat. Whiskey everything together and heat up until a light simmer. Shut the heat off and transfer the milk mixture to a blender.
Make a strong shot of espresso and add to the blender and blend for 10 seconds until light and frothy.
Pour into your mug and top with fresh cinnamon.
