Packed with spice and everything nice, this Rumchata-spiked wonder gets extra zing from fresh ginger syrup.
Serving Size:
2
Active Time:
20 min.
Total Time:
20 min. + cooling time
Ingredients
- 1 cup sugar
- ⅓ cup unpeeled sliced fresh ginger
- 1 cinnamon stick
- 1 cup ice cubes
- ½ cup dark rum
- ½ cup Rumchata
- ½ cup unsweetened coconut milk
- 2 Tbs. molasses
- Sweetened whipped cream, ground cinnamon and chopped nuts, optional
Instructions
- In pot, combine sugar, 1 cup water, ginger and cinnamon stick; over high heat, bring to a boil. Reduce heat to medium; cook until sugar is dissolved, 1 min. Remove from heat; cool. Strain; refrigerate until ready to use. Makes 1¼ cups; enough for 10 cocktails. Keeps chilled for up to two weeks.
- For 2 drinks, fill cocktail shaker with ice cubes, rum, Rumchata, coconut milk, ¼ cup ginger syrup and molasses. Cover; shake vigorously until well chilled. Strain into glasses. If desired, garnish with whipped cream and a sprinkling of cinnamon and nuts.
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