Description
This festive Christmas cocktail features a creamy, spiced twist on the classic White Russian with a homemade gingerbread syrup. Combining vodka, coffee liqueur, and a luscious gingerbread syrup infused with fresh ginger, cinnamon, molasses, and vanilla, this drink offers warm holiday flavors perfect for cozy gatherings. Garnished with cinnamon sugar and mini gingerbread cookies, it’s a delightful and visually appealing cocktail to celebrate the season.
Ingredients
Scale
Gingerbread Syrup (makes about 2 cups):
- 1 1/3 cups water
- 1/2 cup honey or maple syrup
- 2 tablespoons molasses
- 2-inch piece of fresh ginger, thinly sliced
- 2 cinnamon sticks
- 1 teaspoon pure vanilla extract
Gingerbread White Russian:
- Ice, as needed
- 2 ounces (1/4 cup) vodka
- 1 ounce (2 tablespoons) Kahlúa or other coffee liqueur
- 1 ounce (2 tablespoons) gingerbread syrup, or more to taste
- 1-2 ounces (2-4 tablespoons) heavy cream
Optional Garnish:
- Cinnamon and sugar mixture for rimming the glass
- Mini gingerbread cookies
- Ground cinnamon or nutmeg for dusting
Instructions
- Make the Gingerbread Syrup: In a medium saucepan, combine water, honey, molasses, sliced ginger, and cinnamon sticks. Bring to a boil over high heat, stirring until honey is fully dissolved. Allow the mixture to boil gently for 3-5 minutes to infuse the flavors. Remove from heat, stir in vanilla extract, and let the syrup cool completely. Once cooled, strain through a fine-mesh sieve to remove the ginger slices and cinnamon sticks. Store syrup in an airtight container in the refrigerator for up to 2 weeks.
- Prepare the Glass: (Optional) To rim the glass, pour some gingerbread syrup on a plate and the cinnamon-sugar mixture on another. Dip the glass rim first in the syrup, then in the cinnamon-sugar mix to coat evenly.
- Assemble the Cocktail: Fill a rocks glass with ice. Add vodka, coffee liqueur, and gingerbread syrup into the glass and gently stir to combine.
- Float the Cream: Slowly pour the heavy cream over the back of a spoon held just above the drink’s surface to create a layered effect on top.
- Garnish and Serve: Garnish with a sprinkle of ground cinnamon or nutmeg and place a mini gingerbread cookie on the rim or alongside. Stir gently before drinking to combine flavors.
Notes
- Make It Dairy-Free/Vegan: Substitute heavy cream with full-fat oat milk or canned coconut cream. A dairy-free coffee creamer also works well.
- Spirit Variations: Replace vodka with spiced rum for enhanced warm spices, or use brandy for a smoother finish.
- Spice It Up: Add whole spices like star anise or cloves to the syrup while simmering for added complexity.
- Non-Alcoholic Version: Mix 1-2 ounces of gingerbread syrup with 3 ounces of chilled strong coffee or cold brew. Top with cream or a dairy-free alternative.
Nutrition
- Serving Size: 1 cocktail
- Calories: 330 kcal
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
