Gingerbread Cocktail

Total Time:
29 min
Prep:
4 min
Inactive:
20 min
Cook:
5 min

Yield:
4 servings

Ingredients
  • For Syrup:
  • 1 cup water
  • 1 1/2 cups sugar
  • 1 -inch piece fresh ginger, thinly sliced
  • 2 cinnamon sticks
  • 3 whole cloves
  • Espresso:
  • 1 cup boiling water
  • 2 tablespoons instant espresso powder
  • 3 to 4 tablespoons hazelnut liqueur (recommended: Frangelico), optional
  • 4 ounces (1/2 cup) Kahlua
Directions
  • For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

  • Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.

  • For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool.

  • Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.


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    This recipe is featured in:

    Thanksgiving Entertaining