Description
A decadent and creamy Gingerbread Cocktail perfect for the holiday season, blending Bailey’s Irish Cream, Kahlua coffee liqueur, vodka, and festive gingerbread syrup, topped with whipped cream, cinnamon, and a charming gingerbread man candy garnish.
Ingredients
Scale
Liquor & Syrup
- 1 ½ fluid ounces Bailey’s Irish Cream liqueur
- ½ fluid ounce Kahlua Coffee liqueur
- 1 fluid ounce vodka
- ½ fluid ounce Torani brand gingerbread syrup
Other Ingredients
- 1 small scoop (approx. 1 ounce or 3 tablespoons) Haagen-Dazs vanilla bean ice cream, softened at room temperature
- Extra creamy whipped topping, thawed
- Ground cinnamon, for garnish
- Wilton brand gingerbread man candy topping
Instructions
- Prepare Cocktail Shaker: Fill a cocktail shaker with approximately 1 cup of ice to chill the ingredients effectively and create a smooth blend.
- Add Ingredients: Pour in Bailey’s Irish Cream, Kahlua Coffee liqueur, vodka, gingerbread syrup, and add the softened vanilla ice cream into the shaker for creaminess and flavor.
- Shake the Mixture: Secure the lid tightly on the shaker and shake vigorously for 20 to 30 seconds. This process thickens and blends the cocktail into a rich, creamy consistency.
- Strain and Serve: Strain the creamy cocktail into a chilled 6-ounce martini glass to serve it elegantly cold.
- Garnish: Top with a generous dollop of creamy whipped topping, sprinkle ground cinnamon evenly over the top, and adorn with a gingerbread man candy for a festive finish.
Notes
- Ensure the ice cream is softened to room temperature before shaking for a smoother blend.
- Use a well-chilled martini glass to keep the cocktail cool longer.
- For a non-alcoholic version, substitute the liqueurs with coffee and cream-flavored syrups.
- Adjust the quantity of gingerbread syrup to taste for more or less sweetness.
