Recipe Ingredients
For gingerbread syrup
- 1/4 cup sugar
- 3 tablespoon molasses
- 1 (1-inch) knob ginger, sliced
- 2 cinnamon sticks
- 1 tablespoon rum or bourbon
For assembly
- 2 tablespoons sugar
- 2 teaspoons gingerbread spice
- 2 ounces coffee liqueur
- 2 ounces vodka
- 2 oz. Nutpods Barista Oat Milk Original
- 2 oz. gingerbread syrup
- Cinnamon sticks, for garnish, optional
Recipe Directions
For gingerbread syrup
- Combine 1 1/3 cup water, sugar, molasses, ginger, cinnamon and rum in a small saucepan over medium-high heat. Boil for 3 to 5 minutes, until sugar dissolves and flavors develop.
- Remove from heat and refrigerate until chilled, about 30 minutes. Discard cinnamon stick and ginger.
For assembly
- Mix sugar and gingerbread spice in a small shallow plate. Dip rim of a rocks glass in gingerbread syrup and dip into gingerbread spice mixture.
- Fill glass halfway with ice. Add coffee liqueur, vodka, oat milk and gingerbread syrup and stir to combine. Garnish with cinnamon stick, and serve. Refrigerate remaining gingerbread syrup in an airtight container for up to 2 weeks.
