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Crush some gingerbread up in a pestle and mortar.
Melt the butter in a saucepan, then add the brown sugar until it’s all dissolved followed by the icing sugar.
Let this mixture cool a little, then add to a blender with the ice cream, cinnamon, and nutmeg.
Blend until smooth.
Put two roughly tbsp of this mixture into each glass along with an even split of your Kahlúa, then top the lot off with hot water.
Mix this up until the butter mixture has melted, then top with a head of squirty cream and your crushed gingerbread.