Coconut Gingerbread Flip Cocktail Recipe

I’m always looking for cocktails that are a little out of the ordinary, and honestly, this one checks that box for me. Flip cocktails already have that creamy, almost decadent thing going on, but when you throw coconut and gingerbread into the mix? It just turns into something else entirely.

This Coconut Gingerbread Flip Cocktail is smooth and spiced, with a little tropical kick that’s surprisingly easy to pull off at home.

You don’t need any fancy bar gear or wild ingredients. I mean, the recipe brings together coconut’s richness with those classic gingerbread spices, so you get something that’s both cozy and a bit refreshing.

And the best part? It’s such a breeze to shake up—perfect for holiday nights or, really, whenever you’re craving something different.

Let’s get into what you’ll need, how to make it, and what you can expect from that first sip.

Coconut Gingerbread Flip Cocktail Recipe

What I like about this drink is how the gingerbread spice blends right into the creamy coconut. There’s rum for backbone, molasses for that deep, almost nostalgic flavor, and egg for the signature flip texture.

Cinnamon sneaks in a little warmth, but it’s not overwhelming.

Equipment

• Cocktail shaker – I grab one that seals tight; you really need to shake hard to get that egg nice and foamy.
• Measuring jigger – Helps keep everything balanced, especially the rum and coconut milk.
• Fine mesh strainer – This catches ice chips, so the drink stays super smooth.
• Bar spoon – I use this to stir in sticky stuff like molasses that likes to cling to the shaker.
• Small grater or microplane – Great for shaving a little fresh cinnamon or nutmeg on top.
• Rocks glass or coupe glass – I lean toward a coupe; it just shows off the foam better.
• Ice cubes – Big ones work best since they won’t melt too fast and dilute your drink.

Ingredients

• 2 oz dark rum or spiced rum
• 1 oz coconut milk (I go for unsweetened)
• 1/2 oz molasses
• 1/2 oz simple syrup (adjust to your liking)
• 1 whole egg (fresh, and room temp if you can swing it)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of nutmeg (optional)
• Ice cubes for shaking
• Ground cinnamon or nutmeg for garnish

Personally, I think dark rum gives it more depth, but spiced rum is fun if you want extra holiday vibes. Molasses just ties everything together with that unmistakable gingerbread note, and it’s not too sweet.

Instructions

• Pour the dark rum, coconut milk, molasses, simple syrup, egg, cinnamon, and ginger into your cocktail shaker.
• Shake it hard without ice for about 15–20 seconds—this gets the egg nice and foamy.
• Toss in some ice cubes and shake again until it’s cold.
• Strain everything through a fine mesh strainer right into your glass.
• Grate a little fresh cinnamon or nutmeg on top, just enough for a hint of aroma.
• Serve it up right away while the foam’s still thick and the drink’s icy.

Don’t be shy with the dry shake—really go for it so you get that creamy, cloud-like foam.

Notes

I stick with fresh eggs—they always seem to give the best texture. If I want to lighten things up, I’ll ease up on the molasses and add just a touch more simple syrup.

Dark rum’s my go-to, but spiced rum brings out those holiday flavors even more. And don’t forget to shake up the coconut milk before you pour, since it can separate in the can.

For garnish, I usually just do a quick dusting of cinnamon or nutmeg—nothing too heavy. If I’m making these for friends, I’ll chill the glasses ahead of time so the foam lasts a bit longer.

Tasting Notes

I’ve gotta say, the first sip just feels smooth—almost velvety—thanks to the coconut milk. There’s this soft richness that’s comforting, but not so thick it weighs you down.

Right off the bat, the gingerbread spice jumps out. I can taste those warm notes of cinnamon, nutmeg, and ginger, and honestly, they balance pretty nicely with the gentle sweetness from the coconut.

As everything settles in, a light hint of vanilla and molasses shows up. Those flavors add some depth, making the cocktail lean toward dessert territory, but it never gets cloyingly sweet.

I love how the spices stick around after each sip. There’s this lingering warmth on my tongue, which somehow works perfectly with the cool, creamy coconut.

If I take a second to smell it, the aroma is just… inviting. Sweet coconut comes through first, and then those spiced gingerbread notes hit, kind of like walking into a kitchen with cookies fresh out of the oven.

Flavor Highlights:

• Creamy coconut base
• Warm gingerbread spices
• Subtle vanilla and molasses
• Light, lingering spice finish