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In a medium size saucepan, combine the ingredients. Heat over medium heat, stirring until combined.
Bring to a slow boil, reduce the heat and simmer for 5 minutes - stirring occasionally.
Transfer to a heat proof storage container. Shake well before each use to redistribute the spices.
In a large coffee cup, add two shots of espresso. Stir in 3 tablespoons of Gingerbread Syrup and top with frothed milk.
Scoop the foam of the frothed milk onto the top of the latte. Freshly grate nutmeg over the foam.
Optional: add whipped cream to the top of the milk foam before freshly grating the nutmeg.