Whisk water, brown sugar, granulated sugar, molasses, ginger, cinnamon and nutmeg together in a medium saucepan over medium heat.
After it starts to simmer, allow it to reduce for 5-6 minutes or until it starts to thicken.
Add milk to a separate small saucepan over medium heat, and bring it to a low simmer.
Remove it from the heat, and froth it by using an immersion blender or milk frother.
Pour 2-3 tablespoons of gingerbread syrup into a mug.
Add freshly brewed hot coffee.
Pour in frothed milk and spoon some over the top.
Sprinkle with cinnamon or crushed cookies. Serve hot.
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