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 large coffee mugs, which are usually about 10 ounces when they are the larger ones. Normal coffee mugs are only 6 or so ounces, so make sure to use the large ones. Prepare 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 light dusting of cinnamon sugar.
Gingerbread Syrup:
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.

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