Gingerbread Rum Frappé

Name: Gingerbread Rum Frappé
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz whole milk; 8 oz heavy cream; 6 oz dark rum (40% ABV); 20 oz brewed strong coffee, chilled; 3 oz molasses; 2 oz simple syrup; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp vanilla extract

Gingerbread Rum Frappé: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 10 ingredients, 6 servings.

Serves 6 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

16 oz whole milk
8 oz heavy cream
6 oz dark rum (40% ABV)
20 oz brewed strong coffee, chilled
3 oz molasses
2 oz simple syrup
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp vanilla extract

Method

Brew 20 oz strong coffee and chill in refrigerator for at least 30 minutes.
In a separate bowl, whisk together molasses, simple syrup, ginger, cinnamon, cloves, and vanilla until spices are fully dissolved.
Pour chilled milk, cream, and spice mixture into the Ninja Slushi pitcher, then add chilled coffee and dark rum. Stir well to combine.
Set machine to Frappé mode and start the freeze cycle.
Wait 40-50 minutes until the mixture reaches a thick, pourable slush consistency with an audible churn-pitch change.
Dispense into glasses and serve immediately.

Garnish: Crushed gingerbread cookie rim and a cinnamon stick

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