Homemade Coffee Syrup Pumpkin & Caramel

I love, love, love coffee. I am a fu-fu type of girl..i love it sweet, flavorful and milky.
I REALLY miss the Pumpkin Spice Latte and the Creme Brule at Starbucks. So sad that I will have to wait until next fall/winter to enjoy them again. I searched the net for recipes and then came up with a mixture of several to fit my cravings. Here is what i like best..
Add to a saucepan:
3 C Water
2C Turbano Sugar (sugar in the raw)
Bring to a boil until sugar is completely dissolved.
Add in:
4 Cinnamon Sticks
1-2 T Whole Cloves
1 Small Piece of Peeled Ginger Root or 1/2 tsp Ground Ginger
1 T Ground Nutmeg
Simmer for 10 minutes. Remove from heat pour mixture over a metal screen strainer (or strainer with extra small holes)  Let cool. Store in airtight container in the refrigerator.
Hints..if you boil it for too long it will become a little bitter.
If you want Pumpkin flavor add in 2-4T Canned Pumpkin
(or for extra sweetness Pumpkin Pie Filling)
The Pumpkin will make the mixture slightly thicker with a tiny bit of texture. If you want a totally smooth mixture blend the mixture in the blender for a few seconds.
I also LOVE caramel. I make this recipe and store it in the fridge. I scoop a big helping when I want some in my coffee or put a bit in the microwave to melt it and drizzle on top of my whip cream.
Add to microwave safe bowl:
1/2 C Butter
1 C Sugar
1C Brown Sugar
1 C Karo Syrup
1 C Sweetened Condensed Milk
Microwave for 3 minutes. Stir. Microwave for 3 more minutes.
Pour into an airtight container. Let cool, store in refrigerator.
Enjoy!