Description
This festive Christmas cocktail, the Gingerbread White Russian, combines the warm, comforting flavors of homemade gingerbread syrup with the classic indulgence of vodka, coffee liqueur, and creamy heavy cream. Perfect for holiday gatherings, it balances sweet spices like ginger, cinnamon, and molasses with a smooth, layered finish.
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 the water, honey, molasses, sliced ginger, and cinnamon sticks. Bring the mixture to a boil over high heat, stirring until the honey is dissolved. Allow it to boil gently for 3 to 5 minutes to infuse the flavors. Remove from heat and stir in the vanilla extract. Let the syrup cool completely, then strain through a fine-mesh sieve to remove the ginger and cinnamon sticks. Store the syrup in an airtight container in the refrigerator for up to 2 weeks.
- Prepare the Glass (Optional): To rim your glass, pour a small amount of gingerbread syrup onto a plate and place a mixture of cinnamon and sugar on another plate. Dip the rim of the rocks glass first into the syrup, then into the cinnamon-sugar mixture to coat.
- Assemble the Cocktail: Fill the prepared glass with ice. Add vodka, Kahlúa, and gingerbread syrup directly into the glass and stir gently to combine the ingredients smoothly.
- Float the Cream: Slowly pour heavy cream over the back of a spoon to float it on top of the drink, creating a beautiful layered look that enhances the drink’s presentation.
- Garnish and Serve: Dust a sprinkle of ground cinnamon or nutmeg on top and add a mini gingerbread cookie on the rim or alongside the glass as garnish. Stir before drinking to enjoy all the flavors blended together.
Notes
- Make It Dairy-Free/Vegan: Substitute heavy cream with full-fat oat milk, canned coconut cream, or a high-quality dairy-free coffee creamer for a creamy vegan alternative.
- Spirit Variations: Replace vodka with spiced rum to amplify warm spices, or use brandy for a smoother finish.
- Spice It Up: Add whole spices like star anise or cloves to the syrup during simmering to deepen the flavor complexity.
- Non-Alcoholic Version: For a mocktail, combine 1-2 ounces of gingerbread syrup with 3 ounces of chilled strong coffee or cold brew, top with cream, and enjoy.
Nutrition
- Serving Size: 1 cocktail
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
