Gingerbread Espresso Martini Mocktail

Name: Gingerbread Espresso Martini Mocktail
Ingredients: 25 ml gingerbread biscuits (Plus extra, crushed, to stick to the rim of the glass); 5 ice cubes; 50 ml espresso coffee (Freshly brewed); Pinch salt; 3 Whole coffee beans; 25 ml Arla Cravendale Whole milk; 25 ml Gingerbread Syrup (plus extra to stick the biscuit to the rim of the glass); Mini gingerbread biscuits (Biscuit to perch on rim)

Get creative with your New Year's Eve party cocktails with this gingerbread espresso martini recipe. This festive mocktail is perfect for all to enjoy while you wait for the countdown to midnight!

Instructions

Step 1

Pour a little gingerbread syrup onto a small, flat plate, then dip the rim of the martini glass in. Spread the crushed gingerbread biscuits onto a separate small, flat plate, and then dip the syrup-covered rim into the crushed biscuit until the edge of the glass is evenly covered.

Step 2

Add the ice to a cocktail shaker, then pour in the coffee, syrup, milk and pinch of salt.

Step 3

Secure the lid of the shaker and shake vigorously for 15 seconds.

Step 4

Strain your espresso martini into the glass, garnish with your coffee beans and pop a mini gingerbread man on the rim. Then serve the refreshing festive mocktail to your party guests in time for Auld Lang Syne!

Enjoy!

Ingredients

Makes 1 mocktail

Gingerbread biscuits (Plus extra, crushed, to stick to the rim of the glass)	25 ml
Ice cubes	5
Espresso coffee (Freshly brewed)	50 ml
Pinch salt
Whole coffee beans	3
Arla Cravendale Whole milk	25 ml
Gingerbread Syrup (plus extra to stick the biscuit to the rim of the glass)	25 ml

Optional

Mini gingerbread biscuits (Biscuit to perch on rim)

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