Add the water to a large bowl and sprinkle the gelatin over top of the water. Set aside.

Add the milk and spices to a saucepan over low-medium heat, whisking for about 4-5 minutes.

Turn off heat and add the honey. Mix well.

Slowly pour the milk into the bowl with the water and gelatin and whisk until the gelatin completely dissolves.

Pour the mixture into a mold (this is the pumpkin mold I use) and refrigerate until firm, about 3-4 hours.

Store the gummies in an air-tight container in the fridge for up to one week.