Homemade infused spirits and liqueurs are among the best things to prepare during the holidays. They require minimal hands-on work—mostly time to infuse and rest—and make thoughtful gifts for friends who enjoy cocktails. When you create your own flavored spirits, it’s useful to have simple recipes ready to showcase them. This Gingerbread Cookies n’ Cream cocktail is crafted to pair with a gingerbread-spiced rum made by steeping molasses, fresh ginger, and whole spices in aged rum, which yields a warm, concentrated spice profile that holds up well in mixed drinks.
The cocktail is straightforward and comforting, evoking the flavor of gingerbread cookies with a cold glass of milk. It uses just three ingredients: gingerbread rum, Frangelico, and Baileys Irish Cream. Frangelico is a hazelnut liqueur with toasted nut and buttery notes that enhance the baked-spice character of the rum while adding sweetness. Baileys brings creaminess, body, and subtle vanilla-chocolate tones that tie the drink together. To prepare, simply combine the ingredients over ice, stir briefly to chill and integrate, and serve.
Serve this cocktail alongside actual gingerbread cookies for a nostalgic pairing—crunchy spiced cookies complement the drink’s creamy texture and spice-forward rum. If you’re gifting a bottle of homemade gingerbread rum, include a printed card with this cocktail recipe tied to the neck of the bottle for a complete, festive present.
Gingerbread Cookies n’ Cream
1 1/2 oz gingerbread rum
1/2 oz Frangelico
1 oz Baileys Irish Cream
Combine all ingredients in a rocks glass filled with ice. Stir for a few seconds to combine, then serve.
Makes 1