Description
This festive Christmas cocktail, the Gingerbread White Russian, combines the rich flavors of vodka and coffee liqueur with a homemade gingerbread syrup that adds a warm, spiced sweetness perfect for the holiday season. Topped with creamy heavy cream and adorned with cinnamon and mini gingerbread cookies, this elegant drink is both a treat for the eyes and the palate.
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
- 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 for 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 for 3-5 minutes. Remove the pan from heat and stir in the vanilla extract. Let the syrup cool completely, then strain through a fine-mesh sieve to remove solids. Store in an airtight container in the refrigerator for up to 2 weeks.
- Prepare the Glass: Optionally, to rim the glass, pour a small amount of the gingerbread syrup onto a plate and an equal amount of cinnamon and sugar mixture onto another plate. Dip the rim of a rocks glass first in the syrup, then in the cinnamon sugar to coat the rim evenly.
- Assemble the Cocktail: Fill the prepared rocks glass with ice. Add the vodka, Kahlúa, and gingerbread syrup to the glass. Stir gently to combine all the ingredients thoroughly.
- Add the Cream: Slowly pour the heavy cream over the back of a spoon held just above the drink’s surface to float it atop the cocktail, creating a layered and visually appealing look.
- Garnish and Serve: Garnish the cocktail with a sprinkle of ground cinnamon or nutmeg and add a mini gingerbread cookie on the side or perched on the glass rim. Stir gently before drinking to blend the layers.
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: Swap vodka with spiced rum to amplify the warm spice flavors or use brandy for a smoother, richer finish.
- Spice It Up: Enhance the syrup’s complexity by adding whole spices like star anise or cloves during simmering.
- Non-Alcoholic Version: For a mocktail, mix 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: 280
- Sugar: 15g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
