Gingerbread Spice Espresso Elixir

This delightful Gingerbread Spice Espresso Elixir is a festive and indulgent cocktail perfect for the holiday season. With a harmonious blend of vodka, Irish cream liqueur, Kahlua, and homemade gingerbread syrup, it delivers a creamy, sweet, and irresistibly aromatic experience. The addition of cooled espresso coffee elevates the flavors, creating a luxurious and satisfying sip that captures the essence of the holidays.

Gingerbread Spice Espresso Elixir

Indulge in the festive flavors of the Gingerbread Spice Espresso Elixir, a creamy and sweet cocktail with vodka, Irish cream liqueur, Kahlua, and homemade gingerbread syrup, topped off with a touch of cooled espresso coffee.

4.76 from 13 votes

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Prep Time 5 mins

Total Time 5 mins

Ingredients

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• 2 ounces dark brown sugar
• 1/2 ounce molasses
• 1/2 cup water
• 3 cinnamon sticks (or 1 1/2 teaspoons ground cinnamon)
• 8 allspice berries (or 1/2 teaspoon ground allspice)
• 6 cloves (or a pinch of ground clove)
• 2 teaspoons fresh grated ginger
• 2 ounces vodka
• 2 ounces Irish cream liqueur (Bailey's)
• 1 ounce coffee liqueur (Kahlua)
• 1 ounce gingerbread syrup
• 2 ounces cooled espresso coffee
• Gingerbread cookies for garnish (optional)

Instructions

1. In a medium saucepan, combine dark brown sugar, molasses, and water. Bring to a boil, whisking occasionally until the sugar dissolves.
2. Add cinnamon sticks, allspice, cloves, grated ginger, and salt. Stir to combine.
3. Reduce heat and simmer for 25-30 minutes until the mixture slightly thickens, stirring occasionally.
4. Strain the syrup through a fine mesh strainer and let it cool to room temperature before transferring to an airtight container.
5. In a cocktail shaker with ice, combine vodka, Irish cream liqueur, coffee liqueur, gingerbread syrup, and cooled espresso coffee.
6. Shake vigorously for 10 seconds.
7. Pour the mixture into a martini glass, garnish with gingerbread cookies if desired, and savor the delightful flavors!