For the individual Gingerbread Latte:

• There are two different ways to do this but I recommend the first one for this particular flavor.
• To an 8 oz cup add:
• 1/4 cup unsweetened almond milk (I use the Blue Diamond unsweetened vanilla)
• 1 tablespoon heavy whipping cream (Or 2 tablespoons half and half)
• Heat the milk and cream in a small sauce pan till it's just starting to bubble  and add it to the coffee and syrup.
• 1/2 cup or 4 oz. of good quality strong coffee
• 1 tsp, or more protein, I use the [eafl id=2430 name="Integral Collagen Protein " text="THM Collagen Protein"] 
• 1/4 cup gingerbread latte syrup
• Creamy, dreamy, yum!
• Alternately you can just add 2-4 tablespoons half and half to the coffee and syrup.  Once the syrup is refrigerated it will bring down the temperature of the coffee drink so the warm milk mixture really helps.
• *If you use the powdered pumpkin spice it will taste good but will be a little grainy.
• *I have a lot of xanthan gum so I haven't purchased the THM gluccie yet but plan to soon  The xanthan gum doesn't tend to continue to get a lot thicker once it is done so as of now, I prefer it for syrups.