For a sweet tooth like me, the holidays really are the most wonderful time of the year. Between chocolate oranges, peppermint ice cream, shortbread cookies, candy canes… the list could go on and on. That said, my absolute favourite Christmas-specific treat has to be gingerbread cookies from an old school local bakery.

When I spotted gingerbread whisky at the liquor store a few weeks ago I immediately scooped up a bottle, eager to translate my favourite holiday cookie into a drinkable glass of sugary goodness. After a few rounds of experimentation we had finally nailed down a recipe idea that covered all of my criteria: it tasted like a cookie, it was pink, and it involved sprinkles.





Ingredients //

Forever Nuts Tea from Davids Tea
Spicebox Gingerbread Whisky
Vanilla Coconut Milk
Maple Syrup

Recipe //

Make a tea concentrate by steeping 4 tsp of Forever Nuts Tea in 6oz of boiling water. Let it sit for at least 15 mins (if you can, brew it the night before and let it sit overnight in the fridge.)

When you’re almost ready to serve the cocktails, rim glasses in sprinkles using maple syrup to help them stick.

Fill your cocktail shaker with 1/4 cup of ice, the tea concentrate (now cooled). Stir, then add 1 oz of Spicebox Gingerbread Whisky, a cup of Vanilla Coconut Milk & a splash of Maple Syrup.

Shake the mixture until frothy, then carefully pour your tea mixture into the rimmed glasses and stir with your favourite holiday straws!




This is an excerpt from the article Gingerbread Cookie Cocktails which originally appeared on