In a small saucepan combine 1 cup water, 1 cup packed brown sugar, 2 tablespoons molasses, 1 tablespoon thinly sliced fresh ginger, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, and a pinch of salt.

Simmer

Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 8–10 minutes so the flavors infuse and the syrup slightly thickens.

Strain and finish

Remove from heat, stir in 1 teaspoon vanilla extract, then let cool 5 minutes. Strain the syrup through a fine mesh sieve to remove the fresh ginger slices and any spice solids. Transfer to a clean jar or bottle. Cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks refrigerated.

Latte

Prepare espresso

Pull 2 shots (about 2 ounces) of espresso. If you don't have an espresso machine, brew 1/2 cup strong coffee using a Moka pot or aeropress.

Steam or heat milk

Heat 12 oz of milk to about 150°F (65°C). If you have a steam wand, steam milk to create microfoam. Alternatively, heat milk on the stove or microwave until hot but not boiling, then froth with a handheld frother or by shaking vigorously in a tightly sealed jar.

Build the latte

Pour 3 tablespoons of the gingerbread syrup into a 12–16 oz mug. Add the hot espresso and stir to combine. Pour the steamed milk over the espresso and syrup, holding back foam with a spoon. Spoon the foam on top.

Garnish and serve

Top with 1–2 tablespoons whipped cream if desired and a pinch of ground cinnamon or freshly grated nutmeg. Serve immediately.