Gingerbread Carajillo

Spice up your coffee routine with a Gingerbread Carajillo! This festive twist combines rich espresso (or chicory coffee for a caffeine-free option) with Licor 43, smooth shochu, and gingerbread syrup.

Although chicory coffee doesn’t taste like traditional coffee, it still makes for a unique, cozy alternative for this holiday-inspired cocktail. Top it off with a cute gingerbread house cookie mug topper for an extra touch of holiday cheer. Perfect for coffee and dessert lovers alike!

Ingredients:

• 2 oz espresso or brewed chicory coffee for caffeine-free option (let it cool down)

• 1/2-3/4 oz gingerbread syrup (Here is the recipe) 

• 1 oz licor 43

• 2 oz shochu

• Optional: mini gingerbread house mug topper

Instructions:

Cocktail

1. Add cooled down espresso, syrup, licor 43, shochu into the shaker.

2. Put an ice cube or two into the shaker and shake.

3. Put an big ice cube into the glass

4. Pour out the drink on top of a big ice cube.

Garnish (optional)

1. Garnish it with a mini gingerbread cookie you bought or made with your family and friends!