Gingerbread Cookie Coladas

In pot, combine 1 cup sugar, 1 cup water, 1/3 cup unpeeled sliced fresh ginger and 1 cinnamon stick; over high heat, bring to boil. Reduce heat to medium; cook until sugar is dissolved, 1 minute. Remove from heat; cool. Strain; refrigerate ginger syrup until ready to use. Makes 1 1/4 cups. Place 1/4 cup mixed red, white and green nonpareil sprinkles on 7" plate. Brush rims of 2 cocktail glasses with light corn syrup. Dip rims in sprinkles; invert. Fill cocktail shaker with 1 cup ice cubes, 1/2 cup dark rum, 1/2 cup Rumchata, 1/2 cup unsweetened coconut milk, 1/4 cup ginger syrup and 2 Tbs. molasses. Cover; shake vigorously. Strain into glasses. If desired, garnish with whipped cream and fondant gingerbread men. Makes 2 cocktails.