Gingerbread Espresso Mocktini (Non Alcoholic)
Ingredients
(Servings: 10+) For the Gingerbread Syrup:
- 2 cups water
- 3/4 cup dark brown sugar or light brown sugar
- 1/4 cup molasses
- 1" fresh ginger peeled and sliced
- 1 1/2 tsp ground cinnamon
- 1/2 tsp. ground allspice (Optional)
- 1/4 tsp. ground nutmeg
(Servings: 1) For the Espresso Mocktini:
- 2 shots Espresso or strongly brewed coffee
- Splash of Vanilla Extract
- 2-3 tbsp. Heavy Cream
- Ice Cubes
Instructions
To Make the Gingerbread Syrup:
- Combine all ingredients in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium for 5 minutes. Remove from heat to cool to room temperature, about 20-30 minutes.
- Store in an airtight container, preferably glass, in the fridge for up to 2 weeks.
To Make the Espresso Mocktini:
- (Optional) Use your finger to rub a thin layer of honey on the rim of your coupe glass. Dip in a cinnamon-sugar mixture.
- In a jar or cocktail shaker, combine two shots of espresso, 1-2 tablespoons gingerbread syrup, 2-3 tablespoons heavy cream, splash of vanilla, and ice cubes to fill.
- Shake vigorously for 30 seconds to 1 minute, until foamy.
- Use a sieve or strainer to catch the ice cubes and pour into the coupe glass.
- Garnish with three coffee beans to enjoy!
