Gingerbread syrup: – 3/4 cup water – 1/2 cup granulated sugar – 1/3 cup dark brown sugar packed – 1/4 cup molasse – 1 & 1/4 teaspoons ground ginger – 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – pinch ground clove – pinch fine sea salt – 2 teaspoons vanilla extract For the latte: – 2 shots hot espresso or 1/2 cup strong coffee – 2 tablespoons gingerbread syrup – 3/4 cup frothed whole milk – whipped cream for serving – ground cinnamon for serving – ground nutmeg for serving