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5 from 5 votes

Gingerbread Latte Dessert Rum Cocktail

By: Bella Bucchiotti
This gingerbread latte dessert rum cocktail is going to be the star of your holidays! It’s a mixture of spiced rum and coffee liqueur. This gingerbread rum cocktail makes a great alcoholic Christmas drink and holiday after dinner drink.
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 1

Ingredients 

Gingerbread Espresso Syrup (Makes enough for 8 cocktails)

  • 1/2 Cup granulated sugar
  • 1/2 Cup light brown sugar
  • 1 Teaspoon ground cinnamon
  • 3/4 Teaspoon ground ginger
  • 1/4 Teaspoon ground cloves
  • 1 Teaspoon molasses
  • 1/2 Teaspoon vanilla extract, pure
  • 1/2 Cup Water , plus 1 tablespoon
  • 1/3 Cup instant espresso, granules

Gingerbread Latte Dessert Cocktail

  • 1 Wedge orange
  • Gingerbread cookies , for rimming and topping, Crushed finely
  • 3 1/2 Ounce whole milk
  • 1 Ounce gingerbread espresso syrup , made above
  • 1 Ounce rum , black spiced
  • 1/2 Ounce coffee liqueur
  • whipped cream , for topping
  • cinnamon stick, for garnish

Instructions 

Gingerbread Espresso Syrup (Makes enough for 8 cocktails)

  • To a small saucepan, add granulated sugar, brown sugar, ground cinnamon, ground ginger, ground cloves, molasses, vanilla extract, and ½ cup water. Stir together over medium-high heat and bring to a boil.
  • Once ingredients begin to boil, reduce heat and allow to simmer, stirring constantly, for about 3 minutes.
  • Remove from heat. Immediately transfer to a sealable heat-proof container and place in the refrigerator to cool while preparing the espresso in the next step. 
  • In a small bowl or cup, add instant espresso granules and 1 tablespoon water. Stir well until all granules have dissolved.  
  • Remove syrup from the refrigerator and stir-in the espresso mixture. Place syrup back into the refrigerator to cool for at least 30 minutes. 

Gingerbread Latte Dessert Cocktail

  • Run an orange wedge around the rim of your cocktail glass. Tilting the glass at a 45-degree angle, dip the dampened rim into a shallow plate of crumbled gingerbread cookies. Rotate the glass, continuing to dip its edge into the crumbs until the rim is well coated.  
  • Fill a cocktail shaker ½ full of ice. Add milk, gingerbread espresso syrup, black spiced rum, and coffee liqueur to the shaker. Secure the lid and shake until chilled throughout (about 20 seconds).
  • Pour into prepared cocktail glass. Top with whipped cream, a sprinkle of crumbled gingerbread cookies, and a cinnamon stick, if desired.   

Nutrition

Calories: 290kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 326mg | Fiber: 1g | Sugar: 37g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg
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