Question. Does a boozy gingerbread drink count for breakfast if it has coffee in it? Then again, does it even matter? Whether you decide to drink it over a New Year’s brunch (because it is five o’clock somewhere) or as you wait for the clock to strike twelve, this drink is absolutely enjoyable as you enter the new year.
When creating this recipe, I have to admit, I did not know what I was actually making. I saw a bottle of Kahlùa in stores and thought, “well, why not?” I’m sure there’s something I could do with it – whether that would be with desserts or drinks – so I bought it. I ended up taking inspiration from the traditional White Russian, Irish Cream, and holiday drinks you find at coffee shops like the peppermint mocha and gingerbread latte. Why not mix a creamy drink with gingerbread and mocha flavors? So voila, a boozy holiday coffee cocktail.
Cinnamon, ginger, coffee, and cream. These are a few of my favorite things.
The creaminess of the drink comes from the mixture of plant milk and coconut cream. There is just something about adding coconut flavor into the drink that complements so well with spices. It took about three tries to get the right flavor out without making it taste like a milk drink – for me, it needed a strong kick. Not an alcoholic flavor, per se, but more of an earthy-bitterness to really make it taste like a coffee cocktail. Something that you find yourself drinking while you binge watch your favorite shows to with your loved ones. Earthy, spicy-ish, sweet, and rich.
In my opinion, and also something I’ve learned from baking chocolate, using black coffee (or espresso) is the perfect combination with chocolate. I find chocolate and black coffee is almost synonymous for desserts. So I ended up applying that for this drink. And it worked!
For all you coffee and chocolate lovers out there, this drink is for you. Wherever you are in the world, get cozy in your onesies and sip this gingerbread mocha cocktail and have a good time. Cheers to the new year!
Please drink responsibly. Must be twenty-one or older to make / try cocktail. Non-alcoholic version in recipe notes below.
Holiday Gingerbread Mocha Cocktail
Equipment
- shaker bottle or drink mixer
Ingredients
- 1 cup (237ml or 8 fl oz.) plant milk (I used ½ soy milk + ½ full fat coconut milk
- ¼ cup (59ml or 2 fl oz.) strong black coffee or instant black coffee
- ¼ cup (59ml or 2 fl oz.) Kahlùa Coffee Liqueur or any flavored coffee flavored liqueur
- 3 tbsp coconut cream
- 2 tsp agave (or molasses for a traditional gingerbread flavor)
- 2 tbsp melted semi-sweet chocolate chips see notes
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- pinch of all spice & ground clove
- ice cubes (optional)
Instructions
- In a shaker bottle or drink mixer with some ice, mix all ingredients together until drink is nice & frothy. Serve cold on glass.
- Enjoy!
- See notes for non-alcholic option
Notes
- Melt chocolate chips with a tiny splash of plant milk in microwave or stove top on low to create a chocolate syrup.
- For non-alcoholic version, remove Kahlùa coffee liqueur and sub for an extra tablespoon of melted dark chocolate (about 70% cacao).
- Make it more boozy by adding a shot of regular vodka or brandy for an extra kick.