In a small saucepan over medium-low heat, combine water and keto brown sugar. Whisk well until the sugar starts to dissolve.

Once the sugar is starting to dissolve, add in the molasses. Whisk well until the molasses starts to blend into the sugar water mixture.

Now add in the all of the ground spices to the mixture: ground ginger, ground cinnamon, ground cloves, and ground nutmeg.

Bring the syrup to a boil then turn the heat down to low so you can simmer the ingredients for about 10-15 minutes.

I test to see if my syrup is ready by dipping a spoon into the mixture and letting it run off of the back. If it coats a spoon like this, then it is ready to take off of the heat.

Once you remove the saucepan from heat, stir in vanilla extract.

Now let the syrup cool a bit before putting it into a heat safe mason jar, airtight jar or airtight container to save for later use.

Once the syrup has come to room temperature put it into the fridge. The syrup can be stored in the refrigerator for up to a month.

It will thicken up considerably to a paste like consistency since the keto brown sugar thickens with cool temperatures. Don't worry since it only takes a little bit of heat to get it thinned out again.

Start off by brewing some strong coffee using your preferred method, whether it's a coffee maker, French press, or a Nespresso machine.

I prefer a French Press as it gives the strong flavor of an espresso without the need for an expensive machine.

Get out your favorite coffee mug and add in 2-3 tablespoons of syrup to the bottom of the cup.

Now pour in a little bit of coffee and stir it up. This makes sure that the homemade gingerbread syrup dissolves well.

Add in additional coffee to the cup but leave room at the top for some of your milk of choice.

You may just add it in normally and stir it up or get fancy and make a frothy textured milk with a milk frother or handheld frother.

The best way to create the milk foam is to heat your milk of choice on medium heat in a small saucepan or frother pitcher.

To avoid boiling the milk, watch it closely and remove from heat when you see streams of steam rising from it. You are looking for a warm, steamed milk consistency.

Once it is steamed, froth up to your liking. Slowly add the warm, frothy milk to the coffee and syrup mixture.

You can top with a big dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg for that extra festive touch.