Bring the water to the boil in a wide pan along with the cinnamon, cardamom and star anise, remove the pan from the heat, leave to infuse for approx. 15 mins. Add the sugar, bring to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a brown caramel has formed. Remove the pan from the heat, remove the spices.
Pour the desired amount of caramel syrup and 50 ml of whole milk into each glass. Whisk the remainder of the milk until frothy, pour on top, add 1 shot of espresso to each glass. Decorate the latte macchiato with a little caramel, serve immediately.