The Gingerbread Rum Cream is warm, cozy, and dessert-ready. Dark rum blends with gingerbread spices, LAVA Spiced Demerara Syrup, and cream to create a silky holiday cocktail with notes of molasses, cinnamon, and soft vanilla. It’s festive, smooth, and perfect for winter nights or sweet after-dinner sipping.
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Gingerbread Rum Cream
A creamy, spiced holiday rum cocktail made with gingerbread flavors, LAVA Spiced Demerara Syrup, and cream. Smooth, warm, and perfect for winter celebrations.
- Total Time: 3
- Yield: 1
Ingredients
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1.5 oz dark rum or spiced rum
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1/4 oz LAVA Spiced Demerara Syrup
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1 oz cream or half & half
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1/2 oz gingerbread syrup (or 1/4 teaspoon gingerbread spice blend)
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Pinch cinnamon or nutmeg (optional)
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Garnish: dusted cinnamon, nutmeg, or a mini gingerbread cookie
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Ice: cubed
Instructions
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Add rum, LAVA Spiced Demerara Syrup, cream, and gingerbread syrup or spice to a shaker with ice.
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Shake well until smooth and chilled.
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Strain into a rocks glass over ice or serve up in a coupe.
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Garnish with cinnamon, nutmeg, or a small gingerbread cookie.
Notes
• Use spiced rum for a warmer, richer flavor.
• Add a splash of cold brew for a gingerbread latte version.
• Serve in a chilled coupe for a more elegant dessert presentation.
• Approximately 230–260 calories.
- Prep Time: 3
- Method: Shake & Strain
