Gingerbread Latte Cocktail
This gingerbread latte cocktail combines spiced rum, coffee liqueur and homemade gingerbread espresso syrup. It’s so rich and creamy.
Servings: 1
Ingredients
For the Gingerbread Espresso Syrup (Makes Enough for 8 Cocktails)
- ½ Cup granulated sugar
- ½ Cup light brown sugar
- 1 Teaspoon ground cinnamon
- ¾ Teaspoon ground ginger
- ¼ Teaspoon ground cloves
- 1 Teaspoon molasses
- ½ Teaspoon vanilla extract
- ½ Cup + 1 Tablespoon water
- ⅓ Cup instant espresso granules
For Each Cocktail
- 1 Wedge orange
- gingerbread cookies finely crushed
- 3 ½ Ounces whole milk
- 1 Ounce gingerbread espresso syrup above
- 1 Ounce black spiced rum
- ½ Ounce coffee liqueur
For Garnish
- whipped cream
- cinnamon stick
Instructions
Make the Gingerbread Espresso Syrup
- 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.
Make the 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 liked.
Notes
Chill syrup first: A cooled syrup blends better into the cocktail.
Use fresh spices: The flavor is stronger and more aromatic.
Shake well: A vigorous shake ensures the drink is creamy and smooth.
Prep rim ahead: Coat glasses with cookie crumbs before mixing to save time.
Use fresh spices: The flavor is stronger and more aromatic.
Shake well: A vigorous shake ensures the drink is creamy and smooth.
Prep rim ahead: Coat glasses with cookie crumbs before mixing to save time.
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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