In a saucepan over medium heat, combine sugar and water. Add cloves, black peppercorns, cinnamon sticks, nutmeg, star anise and lemon zest. Stir until sugar has dissolved. Bring to a low simmer for 3-4 minutes. Remove from heat and allow to cool. Store syrup in an airtight container without zest, star anise, cloves and peppercorns.

In another saucepan over medium-low heat, warm the milk. Using a wire whisk, stir the milk briskly to create foam.

Brew espresso. To a large latte mug, add simple syrup and espresso. Pour in the milk, restraining the foam with a spoon. Spoon the foam over top. Sprinkle with ground cinnamon. Garnish with cinnamon stick or star anise if desired.