To Make the Pumpkin Seed Milk:

1. After the pumpkin seeds have soaked, drain and rinse them off. Put them in a blender along with the water and salt and blend away until the seeds have broken down.
2. Strain the milk through either a nut milk bag or a few layers of cheesecloth to remove any pulp from the pumpkin seeds. Store the strained liquid (your pumpkin seed milk) in a jar in the refrigerator for up to a week. Shake well before using. Makes a little more than 2 cups.

To Make the Pumpkin Spiced Maple Simple Syrup:

1. Add everything to a small saucepan set over medium-low heat. Whisk it well, then allow it to come to a gentle simmer.
2. Let the syrup simmer for 3-5 minutes, then remove it from the heat. Store the syrup in a jar in the refrigerator for up to a week. Shake well before using.

To Make the Pumpkin Spiced Latte:

1. Mix equal parts cold brew coffee concentrate and pumpkin seed milk. Then, add in the syrup to taste. 4 ounces each of milk and coffee needs about 1 1/2 to 2 teaspoons of the syrup.
2. To make it frothy, either shake it all together pretty vigorously in a jar or give it a quick blend in the blender before pouring it over ice. You can also do a hot version if you like.

For a Quick and Easy Latte:

1. Forgo making the pumpkin spice syrup.
2. Combine equal parts cold brew and pumpkin seed milk (or whatever non-dairy milk you have lying around) then add in a good sprinkle of pumpkin pie spice and a drizzle of maple syrup. Either shake it all together or blend it before pouring it over ice.