Gingerbread Cocktail with Cream (Printable Version)
Creamy gingerbread cocktail mixing Baileys, Kahlua, vodka, gingerbread syrup, and vanilla ice cream with whipped topping.
# What You'll Need:
→ Liquors
01 -
1 ½ fluid ounces Bailey’s Irish Cream liqueur
02 -
½ fluid ounce Kahlua Coffee liqueur
03 -
1 fluid ounce vodka
→ Flavorings
04 -
½ fluid ounce Torani brand gingerbread syrup
→ Cream and Garnishes
05 -
1 small scoop (approx. 1 ounce or 3 tablespoons) Haagen-Dazs vanilla bean ice cream, softened at room temperature
06 -
Extra creamy whipped topping, thawed
07 -
Ground cinnamon, for garnish
08 -
Wilton brand gingerbread man candy topping
# Step-by-Step Guide:
01 -
Fill a cocktail shaker with approximately 1 cup of ice. Add Bailey’s Irish Cream, Kahlua Coffee liqueur, vodka, gingerbread syrup, and softened vanilla ice cream.
02 -
Secure the lid on the shaker and shake vigorously for 20 to 30 seconds until the mixture is thick, creamy, and well combined.
03 -
Strain the cocktail into a chilled 6-ounce martini glass.
04 -
Top with a dollop of creamy whipped topping, sprinkle with ground cinnamon, and adorn with a gingerbread man candy before serving.
# Additional Notes:
01 -
Allow the vanilla ice cream to soften at room temperature for 3 to 4 minutes to ensure smooth blending.