In a small saucepan combine water, sugar, molasses, cinnamon, nutmeg, cloves and fresh ginger. Stir to combine.

Bring the mixture to a boil over high-medium heat. Let boil for 5 minutes, to create a thicker syrup.
Let the mixture cool to room temperature and pour it through a wire sieve to strain out the ginger and cloves. Then store in an airtight container, like a mason jar, or bottle in the refrigerator.

To make the gingerbread latte, make one shot of fresh espresso in your espresso machine. And add one third of steamed milk, and one third of frothed milk to your hot coffee. Lastly add your gingerbread syrup. We used 1tbsp, but adjust according to your taste, for a more or less sweet drink.