Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar.
Turn the heat off once the syrup has come to a simmer. Do not boil.
Cover and leave the syrup to infuse until cool.
Strain into a clean jar or bottle. Keep in the fridge for up to two weeks.
Stir in gingerbread syrup to freshly brewed coffee to taste. Stir and top with frothed milk.
Add whipped cream and a little grated nutmeg if you like.
Gingerbread Espresso Martini
Crush the cookies to a fine powder and empty onto a shallow plate. Moisten the rim of a martini or coupe glass and dip in the cookie powder to frost.
Add all remaining ingredients in a cocktail shaker filled with ice. Shake vigorously for 30 seconds and strain into the prepared glass.
To make sugar-free gingerbread syrup: use a brown sugar alternative such as Sukrin Gold which contains Stevia or Splenda brown sugar blend. Read the package instructions about ratio of sweetener to real sugar – the Sukrin one is same quantity (1:1).