This GINGERBREAD MARTINI is in my top two personal favorite Holiday martinis (you'll note it's on a Christmas Recipe Card Design) and it's up in my top ten favorite martinis of all time. Why? Because it was inspired by my very favorite cookie in the world, my Mom's Gingersnap Cookies.
If you want you can add a dollop of whipped cream on top, float your little gingerbread cookie on that and then sprinkle on your spices.
Follow the same instructions for the gingerbread cookie garnish and chilling your glass. Dissolve the molasses and the Coffee Mate in your half & half before adding to your martini shaker, you want to make sure they get fully incorporated into the half & half - especially the thick molasses. I did this in a clear glass so I could check the bottom to see if any of the molasses is still settling there. Then fill your martini shaker with ice, pour in the molasses-Coffee Mate-half & half mixture as well as the remaining ingredients and shake vigorously until fully blended and chilled and serve.
I played with this one day at a friend's house when I spied their Gingerbread Coffee Mate on the counter and it isn't bad, though, personally, I'm sticking with the alcoholic version - but you figured that out didn't you?