Combine molasses, sugar, and spices in a heavy bottom saucepan; bring to a low simmer. Whisk in water, stir until all the sugar is dissolved and spices are mixed in, about 5 minutes. Remove from heat, transfer to glass bottle or jar; set aside.
Warm 2 cups of milk in a large microwave-safe container for about 3 minutes; remove. Using a milk frother or immersion blender, whip warmed milk to desired amount of foam. Milk will double in size, so make sure the container used to heat milk is larger than the initial 2 cups.
To serve, place approximately 1 tablespoon of gingerbread syrup in the bottom of each mug. Add more syrup depending on desired sweetness. Brew espresso per machine’s directions into each mug with syrup. Divide warmed milk between each mug and top with whipped foam. Garnish with gingerbread cookie or a sprinkle of cinnamon and serve immediately.