This is the ultimate winter warmer with a coffee kick and crushed gingerbread garnish. Creamy rich and spiced, you’ll have to treat yourself to one of these.
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Serves
4
Butter
Icing Sugar
Kahlúa
Brown Sugar
Vanilla Ice Cream
Cinnamon
Nutmeg
Gingerbread
Squirty Cream
Water
Toby Clarke
Toby is Mob's resident drinks expert. Mixology is one of those things that can seem needlessly complicated and nerdy (and involve way too much showmanship) but Toby always ensures his cocktail recipes are simple and delicious. We'll drink to that.
In Partnership With Kahlúa.
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Serves
4
Butter
Icing Sugar
Kahlúa
Brown Sugar
Vanilla Ice Cream
Cinnamon
Nutmeg
Gingerbread
Squirty Cream
Water
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Crush some gingerbread up in a pestle and mortar.
Step 2.
Melt the butter in a saucepan, then add the brown sugar until it’s all dissolved followed by the icing sugar.
Step 3.
Let this mixture cool a little, then add to a blender with the ice cream, cinnamon, and nutmeg.
Step 4.
Blend until smooth.
Step 5.
Put two roughly tbsp of this mixture into each glass along with an even split of your Kahlúa, then top the lot off with hot water.
Step 6.
Mix this up until the butter mixture has melted, then top with a head of squirty cream and your crushed gingerbread.
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