Homemade Gingerbread Latte

Make gingerbread syrup.
In a saucepan, bring gingerbread syrup ingredients to a boil, stirring occasionally. Make sure sugar has completely dissolved.
Turn off heat and let cool. After syrup has cooled, pour syrup into an airtight container. The syrup can be stored in the refrigerator for up to a week. Makes about 9 ounces of syrup.
Make gingerbread cream topping.
Use a handheld milk frother to whisk together syrup and heavy cream until it thickens. Just a few seconds is all it takes to get soft peaks.
Froth milk.
Bring milk to a simmer on the stovetop, making sure it doesn't come to a boil since it can easily burn, or microwave it for 30 seconds. Pour heated milk into a French press, put the lid on, and move the plunger up and down, making sure to hold down the lid. Or, heat and froth milk at the same time using an electric milk frother. If you have an espresso machine, froth milk using the steam wand.
Assemble drink.
Stir gingerbread syrup into a cup of strong coffee. Add frothed milk. Top with gingerbread cream topping. Garnish with a dusting of ground cinnamon and a gingerbread man cookie.