4 cups milk
6 tablespoons gingerbread syrup (recipe follows)
4 shots of espresso (or very strong coffee)
Pinch of crushed gingerbread cookie
Cinnamon to taste
Measure 1 1/2 tablespoons of gingerbread syrup into each of 4 (10-ounce) mugs. Pull a shot of espresso and pour in serving mug. Fill mug with steamed milk. Top with 1/4 inch foam. Garnish with a sprinkle crushed gingerbread cookie, or with a light dusting of cinnamon sugar.
2 cups sugar
1 cup water
4 whole allspice berries
3 sticks cinnamon
1 piece crystallized ginger
about 1 tablespoon powdered cinnamon
Place the sugar and water over low heat in a medium saucepan. Once sugar is almost dissolved, add allspice berries, cinnamon sticks, ginger, and powdered cinnamon. Let steep in the simple syrup about 10 minutes. Strain syrup and keep refrigerated.