1-ouncegingerbread flavored syrup for hot and cold drinksI used Torani brand
1½ouncesBaileys Irish Cream liqueur
1½ouncesJameson Irish Whiskey
1.38ouncespacket of salted caramel hot cocoa mixI used Swiss Miss brand
Whipped cream and gingerbread menoptional garnish
In a large coffee mug, add 2 scoops of vanilla ice cream, gingerbread syrup, Bailey’s Irish Cream liqueur, and the Jameson Irish Whiskey. Set aside.
In a microwave-safe, 2-cup measuring cup with a pour spout, pour in the whole milk and heat on high for 1 minute and 30 seconds (or longer if you desire your hot cocoa to be hotter). Carefully remove it from the microwave and add the contents of your salted caramel-flavored hot cocoa packet to the hot milk. Stir until no lumps remain.
Carefully pour the hot cocoa into the large coffee mug with the ice cream and alcohol.
Garnish with a full topping of squirt whip cream, a sprinkle of cinnamon, and a small gingerbread man cookie.