Pumpkin Cream and Ginger Snap Mocktail
1/2 cup half and half, chilled
1-2 tbsp Torani Pumpkin Pie Syrup
2 drops yellow+ 1 drop red food coloring if desired
Crushed ginger snap cookies
Sweetened whipped cream
Cinnamon sticks for garnish
To rim glass:
Lightly go around the top edge of the glass with karo syrup. Place crushed cookies on a plate. Dip rim into cookies pressing as you turn. Set aside.
In a small cocktail shaker or 1 cup measuring glass, place half and half, pumpkin syrup, and food coloring. Shake or stir until it is well blended. Pour into glass, top with sweetened whipped cream, and garnish with a little crushed cookie and cinnamon stick.
Makes 1 individual serving
Recipe by Amy Richardson