Ingredients
Scale
- 1 1/3 cups water
- 1/2 cup honey (or maple syrup)
- 2 tablespoons molasses
- 2-inch piece of fresh ginger (thinly sliced)
- 2 cinnamon sticks
- 1 teaspoon pure vanilla extract
- Ice
- 2 ounces (1/4 cup) lemon juice
- 1 ounce (2 tablespoons) brewed coffee
- 1 ounce (2 tablespoons) gingerbread syrup (or more, to taste)
- 1–2 ounces (2–4 tablespoons) heavy cream
- Cinnamon and sugar mixture for rimming the glass
- Mini gingerbread cookies
- Ground cinnamon or nutmeg for dusting
Instructions
- To make the gingerbread syrup, combine water, honey (or maple syrup), molasses, fresh ginger, cinnamon sticks, and vanilla in a saucepan. Bring to a boil over medium heat then reduce heat and simmer for 5 minutes. Strain and cool.
- Fill a cocktail shaker with ice and add lemon juice, brewed coffee, and gingerbread syrup. Shake until chilled.
- Rim your glass with cinnamon sugar and fill it with ice. Strain the mixture into the glass and gently pour heavy cream over the top for layering.
- Garnish with mini gingerbread cookies and a sprinkle of ground cinnamon or nutmeg.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 34g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg