4 ounces Irish cream liqueur
4 ounces vodka
2 ounces coffee liqueur
2 ounces Gingerbread Syrup
½ cup of half & half
½ ounce The Spice Hunter Vanilla Extract
Whipped cream, for topping
Small handful gingerbread cookies, crushed
Combine Irish cream, vodka, coffee liqueur and Gingerbread Syrup, half & half and vanilla extract in a cocktail shaker filled with ice. Shake vigorously until combined. Strain into a martini glass. Add a generous dollop of whipped cream to the top and sprinkle with crushed up gingerbread cookies.
Add all ingredients to a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer on low heat for 20 minutes. Remove from the heat and let cool completely. Strain into an airtight container and refrigerate for up to 2 weeks.