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The gold coffee beans on top were a nice touch, and the gingerbread kick blends so smoothly with the vanilla that it’s dangerously easy to sip. I made one for a friend who usually hates sweet cocktails, and she asked for the recipe twice.

The gold coffee beans on top are a gorgeous touch, and the gingerbread kick comes through just right without overpowering the vanilla. Poured it over ice after dinner and it went down way too smooth—bottle's already half gone.

That velvety Café Liqueur makes it dangerously smooth — I poured it over ice and the gingerbread spice came through just right without being too sweet. The vanilla hint rounds it out perfectly for a festive night in.