Combine the sugar, ginger, cinnamon, and cloves in a saucepan. Whisk in the water. Heat to a boil and reduce the heat to simmer. Continue to cook on low for 10-15 minutes or until thickened.
Pour the syrup into a sealed container and keep refrigerated until ready to use.
When ready to create your latte combine espresso or coffee with 2-3 tablespoons of your gingerbread syrup. Top with milk or cream and enjoy!