Recipe courtesy of Joseph Cumm

Gingerbread Kid'Tini

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 servings
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12 ounces Gingerbread Simple Syrup, plus for the glasses, recipe follows

12 ounces half-and-half 

6 ounces cold coffee or coffee flavoring

1 tablespoon vanilla extract

Brown sugar, for decorating the glasses

12 orange wedges, for garnish

12 gingerbread cookies, for garnish

Gingerbread Simple Syrup:

4 cups sugar

1 1/2 teaspoons mild molasses

One 1/2-inch piece fresh ginger, peeled 

2 cinnamon sticks 

4 teaspoons whole cloves 


Special equipment:
12 martini glasses; a cocktail shaker
  1. Combine the Gingerbread Simple Syrup, half-and-half, coffee and vanilla in a pitcher and stir to combine. Spread the brown sugar on a plate, moisten the rims of 12 martini glasses with water or some Gingerbread Simple Syrup and then dip into the brown sugar. Divide the Kid'Tini among the glasses. Garnish each glass with an orange wedge and a gingerbread cookie, and serve.

Gingerbread Simple Syrup:

Yield: about 8 cups
  1. Combine the sugar with 4 cups water, the molasses, ginger, cinnamon and cloves in a large saucepan. Bring to a boil over high heat; cook until all the sugar has dissolved. Remove from the heat and set aside to cool for at least 1 hour. Once cool, strain the mixture and refrigerate, covered, until ready to use.