You must be signed in as a member to print this content
Gingerbread Coffee Cocktail Recipe
Category
Drink
Servings
3
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 1 cup water
- 1 1/2 cups sugar
- 1-inch piece fresh ginger, thinly sliced
- 2 cinnamon sticks
- 3 whole cloves
- ½ cup boiling water
- 1 tablespoon espresso powder
- 1 ounce hazelnut liqueur, such as Frangelico
- 2 ounces Kahlua
For The Spiced Syrup:
For The Cocktail:
Instructions
- For the spiced 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. Set aside or store in an airtight container in the refrigerator for up to one month. There will be extra leftover.
- For the cocktail, in a glass measuring cup, whisk together the boiling water, espresso powder, hazelnut liqueur and Kahlua until the powder is dissolved. Set aside to cool.
- Combine 1/2 cup spiced syrup with the rest of the mixture in a large martini shaker. Add ice and shake to combine. Pour over 3 ice-filled highball glasses and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 3
- per serving
- Calories
- 491
Amount/Serving
% Daily Value
- Carbs
- 116 grams
- Sodium
- 10 milligrams
- Fiber
- 1 grams
- Sugar
- 111 grams
0 comments