Gingerbread-Rum Milkshake
Difficulty: Easy
Yield: 1 gingerbread-rum milkshake
Nutritional Information per Serving: Serving Size 1, Calories 1616, Total Fat 60 g, Saturated Fat 35 g, Carbohydrates 240 g, Dietary Fiber 2 g, Sugar 212 g, Protein 6 g, Cholesterol 151 mg, Sodium 375 mg
Total Time: 15 minutes (plus cooling)
Active Time: 15 minutes
This rich, creamy holiday cocktail features a homemade gingerbread syrup bursting with cinnamon, nutmeg, and ginger. Blend the syrup with salted caramel ice cream and a splash of dark rum for a festive adult treat omit the rum for a delightful nonalcoholic version.
Ingredients
- 2/3 cup dark brown sugar
- 1/3 cup molasses
- 1/2 stick butter
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Crushed ginger cookies, plus one whole gingerbread cookie for garnish
- 2 ounces dark rum
- 1/2 cup salted caramel ice cream
- 1 1/2 cups ice
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Directions
- Prepare the gingerbread syrup: combine brown sugar, molasses, butter, ground ginger, cinnamon, allspice, and 2 tablespoons water in a saucepan over medium-low heat; stir constantly until the sugar dissolves, about 5 minutes, then remove from heat and cool.
- Dip the rim of a glass into some of the gingerbread syrup, then press the rim into the crushed ginger cookies to coat.
- In a blender, combine the dark rum, 1/4 cup of the cooled gingerbread syrup, salted caramel ice cream, and ice; blend until smooth.
- Pour the milkshake into the prepared glass and garnish with a whole gingerbread cookie.
To make a nonalcoholic version, simply omit the rum.
Photograph by Ryan Liebe
