Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Show:
Dear Food Network
Gingerbread Cocktail
Getting reviews...
- Total: 29 min
- Prep: 4 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 444
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 1 g
- Sugar
- 92 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
- Total: 29 min
- Prep: 4 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 444
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 1 g
- Sugar
- 92 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
Ingredients
For Syrup:
Espresso:
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.
