Instructions

1. Prepare the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan.
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat and cover.
3. Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk. 4. Add 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup of the gingerbread syrup, followed by the steamed milk. Stir. 5. Top with a dollop of whipped cream, and a sprinkle of nutmeg. Serves 1 (or two small mugs)