Instructions
Place the white chocolate melts into a microwave-safe bowl.
Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Transfer the white chocolate into a tipless bag or squeeze bottle.
Snip off the end of the bag & squeeze onto the rim of your glass- make sure to go completely around.
Lightly tap the glass on the counter to help the chocolate drip down the side of the cup.
While the chocolate is still tacky, add sprinkles.
Brew 2 shots of espresso & add it to your prepared glass.
Then, add 2 tablespoons Sugar Cookie Syrup & 1/4 teaspoon Almond Extract.
Heat & froth 1 cup of milk or milk alternative.
Pour the milk over the espresso.
If you are wanting the drink to be completely guilt-free, stop here & skip adding the whipped cream.
Top the drink with whipped cream. We used Wilton Whipped Icing mix in a pastry bag fitted with tip #2E.
Add sprinkles.
Top with an edible gingerbread topper.
This drink can be made iced as well- enjoy!
