Description
A festive cocktail that combines warm ginger and cinnamon flavors with a rich cream, perfect for cozy winter evenings and holiday parties.
Ingredients
Scale
- 1 1/3 cups water (for syrup)
- 1/2 cup honey (or maple syrup) (for syrup)
- 2 tablespoons molasses (for syrup)
- 2-inch piece of fresh ginger, thinly sliced (for syrup)
- 2 cinnamon sticks (for syrup)
- 1 teaspoon pure vanilla extract (for syrup)
- Ice (for shaking and serving)
- 2 ounces (1/4 cup) lemon juice
- 1 ounce (2 tablespoons) brewed coffee
- 1 ounce (2 tablespoons) gingerbread syrup
- 1–2 ounces (2–4 tablespoons) heavy cream
- Cinnamon and sugar mixture for rimming the glass
- Mini gingerbread cookies for garnish
- Ground cinnamon or nutmeg for dusting
Instructions
- In a small saucepan over medium heat, combine water, honey, molasses, sliced ginger, and cinnamon sticks. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.
- Remove from heat, stir in vanilla extract, let steep for 10 minutes, then strain to remove solids.
- Fill a cocktail shaker with ice, add lemon juice, brewed coffee, and gingerbread syrup, shake for 10–15 seconds.
- Prepare the glass by wetting the rim with a lemon wedge and dipping into the cinnamon-sugar mixture.
- Fill the glass with ice, pour the shaken mixture in.
- Layer heavy cream over the back of a spoon to float on top.
- Dust lightly with ground cinnamon or nutmeg and garnish with mini gingerbread cookies.
Notes
Heavy cream contributes most of the calories and fat. Swapping to half-and-half or oat cream will lower calories and saturated fat but change texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Cocktail
- Method: Shaking
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 270
- Sugar: 20g
- Sodium: 30mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 0mg