Place water, brown sugar, molasses or maple syrup, ginger, all spice, nutmeg, cinnamon and cloves in a medium saucepan over medium heat.

Let the brown sugar dissolve.

Simmer for about 4-5 minutes or until the mixture is thick and glossy.

Remove from heat.

Stir in vanilla extract.

Strain the syrup.

Store this in an airtight container in the refrigerator for up to 7-10 days.

Place brown sugar and water in a saucepan over medium heat.

Simmer for about 4-5 minutes or until the sugar dissolves and the mixture is thick and glossy.

Reduce heat to low. Stir in cream.

Heat through.

Place 50 ml milk in a cup. Using a milk frother, froth milk.

Place 150 ml milk in a cup. Add 2 tablespoons gingerbread syrup. Using a milk frother, whisk until combined.

Add espresso and milk foam.

Top with whipped cream.

Dust with ground cinnamon.

Drizzle with brown sugar glaze.