We made this Gingerbread Cocktail after the Coronado parade and holiday festivities. Although the recipe calls for serving it chilled, over ice, it was quite nippy out and we opted for a warm version. I also tried it chilled, straight up. Both ways are very festive for a little holiday cheer! Surprisingly, it really does taste like gingerbread!

Gingerbread Cocktail
Courtesy of Giada De Laurentiis

Syrup:
1 cup water
1 1/2 cups sugar
1-inch piece fresh ginger, thinly sliced
2 cinnamon sticks
3 whole cloves

In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.

Espresso:
1 cup boiling water
2 tablespoons instant espresso powder
5 tablespoons hazelnut liqueur, such as Frangelico
4 ounces (1/2 cup) Kaluha

In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and Frangelico, until the powder is dissolved. Set aside to cool.

Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.

Happy Holidays! from There's a Newf in My Soup!

Stay safe and please don't drink and drive.