SIPS – Gingerbread-tini

It’s holiday time and frankly since Thanksgiving I haven’t stopped noshing, sipping and overeating.  I’ve thrown all caution to the wind and just plan on indulging right on through New Year’s Eve.  I am planning on the January diet so until then, I’m just going to eat, drink and enjoy.  Here’s a SIP perfect for the holiday season brought to you by my friends at Bar Candy in New York.

• 1 oz Monin Gingerbread syrup
• 1/2 teaspoon cinnamon
• 1 teaspoon brown sugar or maple syrup
• 3 oz half and half, soy milk or Almond milk
• 1 oz Dark or Amber Rum
• 2 TBS crushed gingerbread cookie crumbs
• 1 TBS melted butter

Crush the gingerbread cookie crumbs in a small plastic baggie and mix in the butter.  Squish around to distribute evenly.  Pour crumbs on to a flat plate and rim the Bar Candy Glass with the crumbs.  Blend the remaining ingredients and pour into a white chocolate swirled BAR CANDY glass.  To order Bar Candy click this link! Or email them at sales@bar-candy.com

Cheers!
Jill