Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Gingerbread-Rum Milkshake
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- Level: Easy
- Total: 15 min (plus cooling)
- Active: 15 min
- Yield: 1 gingerbread-rum milkshake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1616
- Total Fat
- 60 g
- Saturated Fat
- 35 g
- Carbohydrates
- 240 g
- Dietary Fiber
- 2 g
- Sugar
- 212 g
- Protein
- 6 g
- Cholesterol
- 151 mg
- Sodium
- 375 mg
The homemade gingerbread syrup in this creamy dessert cocktail has all the elements you'd expect from one of our favorite Christmas flavors, including cinnamon, nutmeg, and of course, ginger! Blend it with your favorite salted caramel ice cream and rum, if desired, for the perfect holiday boozy cocktail. For a nonalcoholic version, just leave out the rum!
- Level: Easy
- Total: 15 min (plus cooling)
- Active: 15 min
- Yield: 1 gingerbread-rum milkshake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1616
- Total Fat
- 60 g
- Saturated Fat
- 35 g
- Carbohydrates
- 240 g
- Dietary Fiber
- 2 g
- Sugar
- 212 g
- Protein
- 6 g
- Cholesterol
- 151 mg
- Sodium
- 375 mg
Ingredients
Directions
- Make the gingerbread syrup: Combine the brown sugar, molasses, butter, ground ginger, cinnamon, allspice and 2 tablespoons water in a saucepan over medium-low heat. Cook, stirring, until the sugar dissolves, about 5 minutes; let cool.
- Dip the rim of a glass in the gingerbread syrup, then dip in crushed ginger cookies.
- Blend the rum, 1/4 cup gingerbread syrup, the salted caramel ice cream and ice in a blender. Pour into the prepared glass; garnish with a ginger cookie.
Cook’s Note
For a nonalcoholic shake, just leave out the rum!
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