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30 ml Irish Cream
30 ml vodka
30 ml full cream milk
90 ml Bundaberg Spiced Ginger Beer
½ teaspoon powdered cinnamon
whipped cream, to serve
gingerbread cookies, to serve
Place powdered cinnamon in a shallow plate. Dip the rim of a long stemmed glass in water, then in powdered cinnamon.
Fill one quarter of a cocktail shaker with ice. Add the Irish cream, vodka, milk and Spiced ginger beer and shake well. Pour into prepared glass.
Top with whipped cream and serve with gingerbread cookies.