Begin by filling a short rocks glass with crushed ice, allowing it to chill while you prepare the cocktail.

In a cocktail shaker, combine 2 oz vodka, 1 oz coffee liqueur, and 1 oz gingerbread syrup. Add ice to the shaker until it's nearly full, then securely close the lid. Shake for about 15 seconds until very cold.

Carefully remove the chilled rocks glass from the freezer or discard the ice. Strain the shaken mixture into the glass over the layer of crushed ice.

In a separate mixing bowl, gently whisk 2 oz heavy cream until it thickens slightly but remains pourable—this should take just a minute or so.

Slowly pour the whipped cream over the back of a spoon, letting it float carefully atop the cocktail.

Sprinkle ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg over the creamy top.

For an extra festive touch, you can garnish your drink with a gingerbread cookie placed on the rim of the glass.