The Hotel Del Coronado is a beautiful sight to behold this time of year.
Photo courtesy of eCoronado
We made this Gingerbread Cocktail last night, as a "traveler" for the parade and holiday festivities. Although the recipe calls for serving it chilled, over ice, it was quite nippy out and we opted for a warm version. I did try it tonight, chilled, straight up. Both ways are very festive for a little holiday cheer! Surprisingly, it really does taste like gingerbread!
Courtesy of Giada De Laurentiis
1 cup water
1 1/2 cups sugar
1-inch piece fresh ginger, thinly sliced
2 cinnamon sticks
3 whole cloves
In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
1 cup boiling water
2 tablespoons instant espresso powder
5 tablespoons hazelnut liqueur, such as Frangelico
4 ounces (1/2 cup) Kaluha
In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and Frangelico, until the powder is dissolved. Set aside to cool.
Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.