Creamy Ginger Colada

Packed with spice and everything nice, this Rumchata-spiked wonder gets extra zing from fresh ginger syrup.

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

1. 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.
2. 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.