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A creamy, spiced cocktail that tastes like a boozy gingerbread cookie — made with Baileys, Kahlua, vodka, Torani gingerbread syrup and a scoop of vanilla ice cream.
This Gingerbread Cocktail is the kind of holiday indulgence that feels celebratory and cozy at the same time. I first made it on a frosty December evening when a friend dropped off a bottle of Torani gingerbread syrup and a pint of Haagen-Dazs vanilla bean. The combination of Baileys' velvety Irish cream, the coffee depth of Kahlua, a splash of vodka for lift and the sweet spice of gingerbread syrup transformed a simple shake into a dessert in a glass. The single scoop of slightly softened vanilla ice cream gives the drink a luscious texture that feels like a boozy milkshake served in a martini glass.
What makes this drink special is the balance of flavors and the memories it creates: the warm warmth of cinnamon on the nose, the toasty molasses notes from the syrup, and the smooth creaminess that coats the tongue. It’s the sort of cocktail I make for close friends after a holiday movie night or when I want to hand someone something festive and not fussy. The presentation — a dollop of whipped topping, a cinnamon dusting and a tiny Wilton gingerbread man clipped to the rim — always sparks a smile and a little nostalgia.
Personally, I learned that shaking long and hard matters: a vigorous 20–30 second shake achieves that thick, velvety consistency that holds the whipped topping without collapsing. My family calls this the "holiday dessert in a glass" and I often make it after cookie-baking days when the kitchen smells of spice and molasses — it somehow amplifies those aromas.
My favorite thing about this drink is how it turns a small gathering into something festive: people linger longer with a garnish in hand and compliment the nostalgic spice. It’s bold enough for party conversation but soft enough to sip slowly while the oven timer ticks from cookie trays. I’ve served it at cookie exchanges and after-Christmas brunches; family and friends always ask for the recipe because it tastes like the season in a glass.
Because this drink is dairy- and ice cream-based, it’s best served immediately. If you have leftovers, pour them into an airtight container and refrigerate for up to 24 hours — expect the texture to thin as ice cream melts. For longer storage, freeze the shaken mixture in an airtight container for up to 1 month and thaw briefly at room temperature before re-shaking without ice to restore creaminess. Store open bottles of liqueur upright in a cool, dark place; Baileys keeps several months after opening.
If you don’t have Baileys, try another Irish cream or a coffee cream liqueur with similar viscosity. Substitute Kahlua with any coffee liqueur or a coffee syrup plus a splash of dark rum for complexity. Use vanilla gelato or a thicker custard-style ice cream for an even richer texture. For a non-dairy version, swap in coconut cream ice cream and a dairy-free cream liqueur, though the flavor profile will shift toward tropical notes rather than classic gingerbread.
Serve in chilled martini glasses for an elegant touch; rim the glass with crushed gingerbread crumbs or cinnamon sugar for extra flair. Pair with small spice cookies, espresso shortbread or a warm slice of fruit cake to echo the ginger and molasses notes. For brunch, place the cocktail next to a pumpkin waffle or baked French toast for a decadent holiday plate. Garnishes like a cinnamon stick or orange twist can add complementary aromatics.
In winter, amplify the spice by adding a pinch of ground cloves or nutmeg into the shaker. For a summer twist, swap the Torani gingerbread for ginger syrup and add a splash of cold-brew coffee for an iced, slightly less sweet version. Around Thanksgiving, rim the glass with crushed pecans and brown sugar; for Christmas parties, top with crushed peppermint instead of the gingerbread man for a bright contrast.
To streamline serving multiple drinks, pre-measure liqueurs and syrup into small bottles or carafes ahead of time. Scoop ice cream into small covered ramekins and keep them chilled until ready to shake so everything assembles quickly. If you’re hosting, set up a “shake station” with chilled glasses, a chilled shaker, and a small bowl of garnishes so each guest can personalize their finishing touches without crowding the kitchen.
This recipe became a hit at my annual cookie swap — one guest told me it was the best thing she’d sipped all season and promptly shared my makeshift shaker technique with her book club. I’ve also made a mocktail version for a family member by replacing liqueurs with coffee and a dairy-free creamer; it kept the festive feel without the alcohol. Little details like using Haagen-Dazs and Torani consistently gain compliments about the depth of flavor.
Enjoy this Gingerbread Cocktail as a festive treat, a party highlight or a solo indulgence. It’s a simple assembly with big personality — make it your own, garnish boldly, and raise a glass to good company.
Let the ice cream soften 3–4 minutes at room temperature so it blends smoothly without over-shaking.
Use a fine strainer when pouring to remove any ice shards and achieve a silkier finish.
Chill the martini glass in the freezer for 5–10 minutes to help the cocktail remain thick longer.
If the mixture becomes too thick to pour, give the shaker a quick gentle stir; avoid adding water which dilutes flavor.
This nourishing gingerbread cocktail recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. The drink can be made alcohol-free by replacing Baileys and Kahlua with dairy or non-dairy coffee creamers and using additional vanilla ice cream for body.
Shake vigorously for 20–30 seconds; you should feel the shaker frost on the outside and hear the ice settle. That signals proper emulsification.
Consume immediately for best texture; leftovers will thin as the ice cream melts and should be refrigerated and consumed within 24 hours.
This Gingerbread Cocktail recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Place a 6-ounce martini glass in the freezer for 5–10 minutes until cold; this keeps the cocktail thick and improves presentation.
Let a 1-ounce scoop of vanilla ice cream sit at room temperature for 3–4 minutes to loosen for easier blending.
Fill the shaker with about 1 cup of ice, add 1 1/2 oz Baileys, 1/2 oz Kahlua, 1 oz vodka, 1/2 oz gingerbread syrup and the softened ice cream.
Seal and shake hard for 20–30 seconds until the shaker is frosty and the contents feel thick and well emulsified.
Strain into the chilled martini glass, top with a dollop of whipped topping, dust with ground cinnamon and garnish with a gingerbread man candy.
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This recipe looks amazing! Can't wait to try it.
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