1 c milk
1/2 c espresso
1/4 c gingerbread syrup
Steam milk. To the cup first add espresso, then gingerbread syrup, then milk. Stir. Top with whipped cream dusted with nutmeg, if desired.
gingerbread syrup
2 c water
1-1/2 c sugar
2 tsp ginger
1/2 tsp cinnamon
1/2 tsp vanilla
Combine sugar, water, ginger, and cinnamon in a saucepan; bring to a boil, then reduce heat and simmer 15 minutes. Remove from heat and stir in vanilla. Cool and store in a refrigerator.