Holiday Gingerbread Mocha Cocktail
Whether you drink this for brunch, dessert, or wait until the clock strikes twelve - there is no denying that this is one comforting booze to ring in year 2020. Satisfying, earthy, spicy-ish, sweet, and super creamy. The holidays are not over yet! Let's cheers to the new year!
Servings 2
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.