Gingerbread Kid'Tini
Gingerbread Kid'Tini
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 602
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 127
- Dietary Fiber
- 2
- Sugar
- 103
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 250
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 602
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 127
- Dietary Fiber
- 2
- Sugar
- 103
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 250
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
Ingredients
12 ounces Gingerbread Simple Syrup, plus for the glasses, recipe follows
12 ounces half-and-half
6 ounces cold coffee or coffee flavoring
1 tablespoon vanilla extract
Brown sugar, for decorating the glasses
12 orange wedges, for garnish
12 gingerbread cookies, for garnish
Gingerbread Simple Syrup:
4 cups sugar
1 1/2 teaspoons mild molasses
One 1/2-inch piece fresh ginger, peeled
2 cinnamon sticks
4 teaspoons whole cloves
Directions
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. 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. Divide the Kid'Tini among the glasses. Garnish each glass with an orange wedge and a gingerbread cookie, and serve.
Gingerbread Simple Syrup:
- Combine the sugar with 4 cups water, the molasses, ginger, cinnamon and cloves in a large saucepan. Bring to a boil over high heat; cook until all the sugar has dissolved. Remove from the heat and set aside to cool for at least 1 hour. Once cool, strain the mixture and refrigerate, covered, until ready to use.
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