Ingredients

• 1 tablespoon real maple syrup or molasses
• ¼ cup crushed gingersnap cookies
• 2 tablespoons firmly packed brown sugar
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 2 teaspoons molasses
• 1 cup Jilbert Dairy whole milk

• Marshmallow crème, if desired
• Crushed gingersnap cookies, if desired
• Chopped candied ginger, if desired

How to

1. Pour maple syrup on small plate. Place crushed gingersnaps on another small plate. Dip rim of 2 glasses in maple syrup, then dip into crushed gingersnaps. Set aside.
2. In cocktail shaker stir together brown sugar, allspice, cinnamon, ginger and molasses; add milk. Cover; shake 30 seconds. Pour into prepared rimmed glasses. Top with marshmallow crème, crushed gingersnaps and chopped candied ginger, if desired.

Tip: To more easily spoon marshmallow crème, dip spoon into warm water, then crème.