Gingerbread Espresso Mocktini

Before you make your drink, freeze some coffee into ice cube molds. Once they’re frozen, you’re good to go. Start by making your gingerbread syrup by adding sugar, ginger, cinnamon sticks, cloves, sugar and water to a saucepan and bringing to a low boil. Then, simmer until thick and strain into a jar. Let cool. Add caramel & crushed gingerbread cookies to the rim of your glass and chill. To a blender, add coffee ice cubes, 1oz coffee, milk of choice, vanilla extract, cinnamon, seedlip spice (optional), and your simple syrup. Blend until smooth. Pour into a martini glass and top with espresso beans and a gingersnap cookie.