1. Strain the apple cider to remove any sediment. Put the apple cider in a small pot with the maple syrup and simmer over medium heat for 15-20 minutes until it reduces to 2-3 Tbsp and is a thick syrup consistency. Keep an eye on it, stirring occasionally, and making sure it doesn’t burn. You can turn it to below medium if your stove runs hot.
2. While waiting, make a double shot espresso and let it cool down.
3. When the apple cider syrup is done, pour the milk into a 16-oz cup and pour the espresso into the cup with the reduced apple cider mixture, the vanilla extract, and the spices. Whisk with a milk frother until combined. 
4. Add ice until about almost full. Using the milk frother, whip the cream with a drizzle of maple syrup and a sprinkle of ground cinnamon and cloves. This takes about 15-20 seconds to get a whipped consistency without being over-whipped. Pour on top of the latte. Stick a straw into the cup and enjoy.

Notes:

• If using  apple cider that is not “spiced”, then add extra ground cinnamon, ground cloves, and ground allspice to the drink to taste. Every apple cider will have a different flavor, so every latte will turn out different – just adjust as necessary!
• Make it a hot latte by skipping the ice and steaming the milk.