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Photo Credit: Elizabeth Newman

Gingerbread Coffee Cocktail

by Giada
Prep Time
20 minutes
Cook Time
10 minutes
Serves
3
Photo Credit: Elizabeth Newman

Gingerbread Coffee Cocktail

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 Iced coffee meets gingerbread in this delightfully festive cocktail! Prep it ahead of time by whipping up the gingerbread-spiced simple syrup early - you can store it in the fridge for up to a month. This recipe makes extra syrup, which you can use to make another batch of the cocktail… or you can keep it on hand to make delicious flavored coffees and teas!

Gingerbread Coffee Cocktail

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Gingerbread Coffee Cocktail Recipe

Rated 5.0 stars by 1 users

Category

Drink

Prep Time

20 minutes

Cook Time

10 minutes

Author:

Giada De Laurentiis

Ingredients

    For The Spiced Syrup:

  • 1 cup water
  • 1 1/2 cups sugar
  • 1-inch piece fresh ginger, thinly sliced
  • 2 cinnamon sticks
  • 3 whole cloves
  • For The Cocktail:

  • ½ cup boiling water
  • 1 tablespoon espresso powder
  • 1 ounce hazelnut liqueur, such as Frangelico
  • 2 ounces Kahlua

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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