Ingredients
- 1.5 oz (45 ml) vodka
- 1 oz (30 ml) coffee liqueur (such as Kahlúa)
- 1 oz (30 ml) fresh espresso, cooled
- 0.75 oz (22 ml) gingerbread syrup
- Ice cubes
- Optional garnish: whipped cream, cinnamon, nutmeg, gingerbread cookie, or coffee beans
Instructions
Step 1: Brew fresh espresso and allow it to cool slightly. If the espresso is too hot, it will melt the ice too quickly, diluting the drink. Let it sit for a few minutes at room temperature.
Step 2: Fill a cocktail shaker with ice. The ice will chill the drink and help create the signature frothy top when shaken vigorously.
Step 3: Pour the vodka, coffee liqueur, cooled espresso, and gingerbread syrup into the shaker over the ice.
Step 4: Secure the lid and shake vigorously for 15-20 seconds. The vigorous shaking is essential to creating a thick frothy layer on top of the cocktail.
Step 5: Strain the mixture into a chilled martini glass. Use a fine mesh strainer if you prefer a smoother texture without ice shards.
Step 6: Garnish with a sprinkle of cinnamon, a light dusting of nutmeg, a few coffee beans, or even a small gingerbread cookie resting on the rim of the glass. Serve immediately and enjoy!
Notes
Always use freshly brewed espresso for the best flavor and a strong frothy top. Shake the cocktail shaker hard to create a thick, velvety foam layer. If you don’t have gingerbread syrup, you can make your own by simmering equal parts sugar and water with a teaspoon of molasses, a teaspoon of ground ginger, ½ teaspoon of cinnamon, and a pinch of nutmeg and cloves. Serve the drink immediately after shaking to preserve the frothy texture and optimal flavor balance.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 180 per serving
- Sodium: 5mg
- Protein: 0.5g