As the holidays draw nearer, I’m thinking of all the delicious treats that only show up during Christmas. Along with pumpkin pie and Christmas cookies, I’ve been waiting for my favorite, the Gingerbread Cookie. Gingerbread schnapps, Kahlúa, and vanilla vodka provide the flavor on a backdrop of half and half, resulting in a glass of heaven. So grab a cup and warm yourself by the fire, as we break down how to make this gingerbread cocktail.
- 1½ oz vanilla vodka
- 1 oz gingerbread liqueur
- ½ oz Kahlúa
- 1 oz half and half
- Ginger bread crumbs (optional)
Combine all ingredients in a cocktail shaker with ice, shake and strain into a martini glass. If you really want to get fancy, you can rim your glass with gingerbread crumbs or cinnamon sugar before mixing the drink, or serve it with a small gingerbread man.
The Gingerbread Cookie drink recipe features the crisp bite of gingerbread, mellowed out by half and half. The result is a rich flavor that is sure to satisfy. The vanilla vodka and Kahlúa help to fill out the character of the drink, providing the foundation for the gingerbread liqueur.
Gingerbread Throughout History
Gingerbread was first used for religious ceremonies by the ancient Greeks and Egyptians, and made its way to Western Europe during the Crusades in the 11th Century. Until the 15th Century in Germany, the manufacture of gingerbread was restricted to the Lebkuchler, the gingerbread baking guild. During fairs and festivals in Europe, gingerbread was decorated with white icing for the mainstream populace, and with gold leaf for royalty and the wealthy. The craft of making gingerbread house migrated from Germany to America in the 1850s – the British never got into the practice all that much. Today, gingerbread makes its big appearance during the Christmas season. Prague, Nuremberg, and Lyon are still European epicenters of gingerbread mastery today.