Brew 2 shots of espresso or 1/2 cup of strong coffee and set aside.

In a small saucepan, heat 2 cups of milk over medium heat, whisking occasionally, until steaming. You can also froth the milk if desired.

Stir in 3 tablespoons of store-bought gingerbread syrup into the milk. Adjust the sweetness to your liking. Froth the milk if you have a milk frother (optional).

Pour the brewed espresso or coffee into two mugs. Divide the warm, gingerbread-flavored milk between the two mugs, pouring it over the espresso.

Lightly sprinkle ground nutmeg on top.