Heat gingerbread syrup ingredients in a small bowl in the microwave. Stir and mix well. Set aside.
Pour the milk into a coffee mug. Foam the milk using an espresso steamer attachment. Scoop off the top layer of foam.
Pour the gingerbread syrup and espresso into the mug with the milk, and stir once.
Top with whipped cream and a pinch of cinnamon.
NUTRITION
276 kcal/serving
PHOTOS
NOTES & TIPS
This recipe will make a single 16-ounce drink, similar in size to a Starbucks grande cup. I recommend using a mug that holds 18 ounces or more, since the milk will increase in volume as it steams and froths.