1

Combine water, granulated sugar, and brown sugar in a small saucepan over medium-low heat. Stir until the sugars are dissolved.

2

Add syrup, molasses, ginger, cinnamon, nutmeg, and cloves. Stir to combine.

3

Allow the syrup to come to a low simmer, and simmer for 15 minutes, stirring occasionally.

4

Remove the pan from the heat and let it cool for about 20 minutes.

1

Warm two cups of milk in a small saucepan set over medium-low heat. Stir in one ounce of gingerbread syrup for less sweetness or two ounces of syrup for a sweeter latte.

Tip: We recommend adjusting the amount of gingerbread syrup in each latte to fit your taste. One ounce is a great starting point, but feel free to add more for a sweeter drink or adjust to your liking. We love adding the gingerbread syrup to hot chocolate too!

2

Pour the milk into a Chinet Comfort® cup, followed by espresso. If preferred, use a handheld frother to aerate the milk and make it foamy.