Creamy biscoff cocktail

• Cinnamon1/4 teaspoon
• Dark Rum¾ oz
• Milk3 oz
• Cookie Butter2-3 teaspoon
• Allspice1/4 teaspoon
• Brown Sugar1 teaspoon
• Irish Cream3 oz
• Vodka¾ oz
• Ice

Ingredient substitutions

No exact bottle on the shelf? These swaps keep Creamy biscoff cocktail close to the original.

• Instead of Cinnamon

  • Allspice— similar warm spice

• Instead of Dark Rum

  • Gold Rum— lighter, smoother
  • Spiced Rum— adds baking spice

• Instead of Milk

  • Half-and-Half— richer
  • Plant-Based Milk— dairy-free swap

• Instead of Allspice

  • Cinnamon— softer warm spice

• Instead of Brown Sugar

  • Maple Syrup— deeper caramel
  • Sugar— cleaner, less molasses

• Instead of Irish Cream

  • Amarula— fruitier, works 1:1

• Instead of Vodka

  • Gin— adds botanical notes
  • White Rum— a touch sweeter

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.