To Make the Gingerbread Syrup:

1. Add the water into the saucepan and bring to a gentle simmer.
2. Stir as you add the sugar so it would dissolve faster.
3. Add the spices and boil.
4. Reduce the heat and let simmer for 25 minutes before removing from the pan to cool.
5. Strain the spices and pour them into a bottle with a cover.

To Make Gingerbread Hot Chocolate:

1. In a small saucepan over low heat, gently heat the milk. Stir it constantly with a whisk, and do not let it come to a boil or scald.
2. Gently heat the milk in a saucepan, constantly stirring it with the whisk but be careful not to let it boil.
3. Remove the saucepan from the heat and add the hot cocoa mix. Stir until dissolved.
4. Pour the spiced rum or ginger vodka into a mug with the gingerbread syrup.
5. Pour the hot cocoa and stir until combined.
6. Garnish with the cinnamon stick and serve.