Yes, “Kahlua Gingerbread Woman” really is the name of a cocktail. It is not a great name, and for some reason when I say it the song American Woman by The Guess Who starts playing in my head, especially the part about how she’s “gonna mess your mind.” I suppose, after drinking several at a Christmas party, that would actually happen.
I would not normally blend up this milk-based drink, seeing as I’m lactose-intolerant (apologies in advance, honey!), but when a limited edition bottle of Kahlua Gingerbread (so limited in fact, it’s not even listed as a flavour on the website) showed up in a thoughtful Kahlua-themed care package, complete with Kahlua bottle-shaped gingerbread cookies, I set about looking for a suitable recipe in which to try it.
I’ve always found Kahlua to be a bit of a conundrum. What exactly are you supposed to mix it with? Coffee? Coke? Or do you break out the Kahlua shooters at a party? Someone please explain. I had a vague recollection that it goes well with milk (remember paralyzers?!), so the Kahlua Gingerbread Woman resonated with me — it sounded like a spiced Kahlua milkshake. Yummy. And so it is, but it’s awfully sweet — if you’re feeling lazy at your next dinner party, blend this up for a liquid dessert. Feel free to play around with the proportions, though. I’d add less Kahlua and more milk. Oh wait nevermind. I mean Lactaid.
Kahlua Gingerbread Woman
- 1-1/2 oz Kahlua Gingerbread
- 1-1/2 oz milk (I used 2%)
- 1/2 cup ice
- 1/4 tsp cinnamon
- 2 drops vanilla
- Nutmeg sprinkle garnish
Blend all ingredients except nutmeg for about 30 seconds. Pour into a rocks glass, dust with nutmeg and serve.
— Recipe adapted from a recipe found on Food.com.