Chill milkshake glasses in the freezer beforehand.
Blend ginger kisses, ice-cream, milk, half & half, ginger and cinnamon together. Chill for 30 minutes, so the biscuits dissolve and become finer in the mixture.
Take glasses out of the freezer and tilt them to pour golden syrup around the inside of the glass for a drizzle effect. Pour in milkshake mix, decorate with whipped cream and sprinkle cinnamon on top to garnish.
What's not to like about these indulgent Ginger Cookie Milkshakes. Makes two, but you might not want to share.