Creamy biscoff cocktail

• Cinnamon· not in your bar1/4 teaspoon

  Or swap: Allspice — similar warm spice

• Dark Rum· not in your bar¾ oz

  Or swap: Gold Rum — lighter, smoother, Spiced Rum — adds baking spice

• Milk· not in your bar3 oz

  Or swap: Half-and-Half — richer, Plant-Based Milk — dairy-free swap

• Cookie Butter· not in your bar2-3 teaspoon
• Allspice· not in your bar1/4 teaspoon

  Or swap: Cinnamon — softer warm spice

• Brown Sugar· not in your bar1 teaspoon

  Or swap: Maple Syrup — deeper caramel, Sugar — cleaner, less molasses

• Irish Cream· not in your bar3 oz

  Or swap: Amarula — fruitier, works 1:1

• Vodka· not in your bar¾ oz

  Or swap: Gin — adds botanical notes, White Rum — a touch sweeter

• Ice· not in your bar

Instructions

1. 1

   Melt cookie butter (microwave in 20-second bursts).

2. 2

   Add melted cookie butter and remaining ingredients (except ice) to a shaker and shake well. (No shaker? Use a mason jar or whisk in a bowl).

3. 3

   Optional: Drizzle cookie butter inside the glass.

4. 4

   Fill glass with ice and pour in the mixture.

5. 5

   Garnish with melted cookie butter, a cinnamon stick, or a Biscoff cookie.

6. 6

   If you cannot find lotus biscoff spread, cookie butter from Trader Joes will work.

7. 7

   Make this alcohol free by removing the Baileys, rum and vodka and adding 4 oz extra of milk.