Pour the milk into a small saucepan and add ground ginger, cinnamon, and a pinch of nutmeg. Place over medium heat and stir gently, allowing the spices to infuse into the milk while it warms.
While the milk warms, grate a teaspoon of fresh ginger directly into the saucepan, releasing fiery, fragrant bits that enhance the spice depth.
Continue heating until the milk is just steaming, with tiny bubbles forming around the edges, and the mixture becomes aromatic. Avoid boiling to preserve the creaminess.
Remove the saucepan from heat and pour the hot milk through a strainer into your mug, catching the bits of grated ginger for a smooth drink.
Stir in a tablespoon of honey or maple syrup, adjusting to your preferred sweetness as the warm liquid dissolves it easily.
If you like a frothy top, whisk the latte vigorously with a small whisk or use a handheld frother until the surface is velvety and light.
Garnish with a sprinkle of cinnamon or nutmeg for a festive finish, and enjoy immediately while the aroma fills the room.