1 tablespoon maple syrup or molasses
1/2 cup crushed gingersnap cookies, save half for garnish
2 tablespoons brown sugar
2 teaspoons molasses
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 cup Kemps whole milk
Marshmallow crème, if desired
Chopped candied ginger, if desired
Pour maple syrup on a plate.
On another plate, place the crushed gingersnap cookies.
Rim each glass with some syrup, then dip into the crushed gingersnaps.
In a cocktail shaker, mix brown sugar, molasses and spices. Add milk and shake about 30 seconds. Pour into glasses.
Top with marshmallow crème, crushed gingersnaps and candied ginger.
If you don’t have a cocktail shaker, improvise with a jar with a lid.
To more easily spoon marshmallow crème, dip spoon into warm water, then crème.