Gingerbread Kid'Tini
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
58
Spice
58
Sweetness
43
Sourness
37
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
340 g
Half-And-Half170 g
Cold Coffee1 tbsp
Vanilla Extract4 cups
Sugar1.5 tsps
Molasse (mild)4 tsps
Whole ClovesDirections:
1
Special equipment: 12 martini glasses; a cocktail shaker Combine the Gingerbread Simple Syrup, half-and-half, coffee and vanilla in a pitcher and stir to combine
2
Spread the brown sugar on a plate, moisten the rims of 12 martini glasses with water or some Gingerbread Simple Syrup and then dip into the brown sugar
3
Divide the Kid'Tini among the glasses
4
Garnish each glass with an orange wedge and a gingerbread cookie, and serve
5
Combine the sugar with 4 cups water, the molasses, ginger, cinnamon and cloves in a large saucepan
6
Bring to a boil over high heat; cook until all the sugar has dissolved
7
Remove from the heat and set aside to cool for at least 1 hour
8
Once cool, strain the mixture and refrigerate, covered, until ready to use