Steep chai tea bag in boiling water for 5-7 minutes.
Blend Amarula, milk, and gingerbread syrup in a blender until combined and frothy.
Pour the milk mixture into a heatproof mug. Top with hot chai tea.
In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
Reduce to medium low and let simmer for about 20 minutes. Once reduced and slightly syrupy, remove from heat and let sit for 10-15 minutes.
Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.