gingerbread white russian is the moment the party stops pretending and starts tasting like the holidays. it’s creamy, spiced, a little flirty, and very easy to pour between carols.
think white russian that met a gingerbread cookie and decided to elope.
what it is
a classic white russian with a gingerbread backbone. vodka brings clean heat, coffee liqueur adds roasted depth, and a quick gingerbread syrup turns the whole thing into liquid cookie season.
finish with heavy cream for that slow, marbled swirl that makes creamy cocktails dangerous around second helpings.
what you’ll need
vodka, coffee liqueur, gingerbread syrup made with real ginger, cinnamon, sweetener, and molasses, heavy cream, ice, and a chilled rocks glass.
make the syrup once and keep it in the fridge for up to two weeks so festive drinks are a measure and a stir, not a project.
how to build it
fill a chilled rocks glass with ice. add vodka and coffee liqueur, then stir in gingerbread syrup until it smells like your oven has a secret.
pour the cream gently over the back of a spoon so it floats and keeps those clean layers. serve it layered, let guests stir to taste, smile like you planned this all month.
easy tweaks
like more holiday spice, swap the vodka for spiced rum. want smoother, try brandy. sweet tooth leaning in, vanilla vodka plays nice.
dairy free is simple with full fat oat milk for silk or canned coconut cream for lush texture. tune the syrup with maple for woodsy notes or brown sugar for toffee, and let a star anise, a couple cloves, or a pinch of nutmeg simmer along if winter cocktails are your personality.
mocktail lane, if cocktails aren’t your friend
skip the spirits and mix the syrup with chilled strong coffee or cold brew. top with cream or a dairy free alternative and finish with a splash of club soda or cream soda.
it drinks like a proper treat, not a consolation prize.
garnish and when to pour
rim the glass with cinnamon sugar or crushed gingersnaps before the ice goes in. perch a tiny gingerbread cookie on the rim, grate nutmeg, slide in a cinnamon stick, or add a small spoon of whipped cream.
pour after dinner, hand it out as a holiday party welcome, or make one while wrapping gifts when christmas cocktails need to taste like the season without turning on the oven.
gingerbread white russian
Equipment
- Medium Saucepan: To gently simmer and create the gingerbread simple syrup.
- Measuring Cups and Spoons: For accurately measuring the syrup ingredients and the cocktail components.
- Fine-Mesh Sieve: This is essential for straining the sliced ginger and whole cinnamon sticks out of the syrup, ensuring it’s smooth and easy to pour.
- Airtight Jar or Bottle: For storing your homemade gingerbread syrup. A glass Mason jar is perfect for this.
- Rocks Glasses (or Old Fashioned Glasses): The classic, sturdy glassware for serving a White Russian.
- Jigger or Shot Glass: To ensure the perfect ratio of spirits to syrup. If you don’t have one, just remember that 1 ounce is equal to 2 tablespoons.
- Bar Spoon: A long-handled spoon makes it easy to stir the ingredients in the glass. A regular iced tea spoon or even a chopstick will work in a pinch.
Ingredients
For the 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
For the 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
To 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 the heat and stir in the vanilla extract.
- Let the syrup cool completely, then strain it through a fine-mesh sieve to remove the ginger and cinnamon sticks.
- Store the syrup in an airtight container or jar in the refrigerator for up to 2 weeks.
To Assemble the Cocktail:
- (Optional) To rim your glass, pour a small amount of the gingerbread syrup onto a plate and a mixture of cinnamon and sugar onto another. Dip the rim of the glass first in the syrup, then in the cinnamon sugar.
- Fill your prepared rocks glass with ice.
- Add the vodka, Kahlúa, and gingerbread syrup to the glass. Stir gently to combine.
- Slowly pour the heavy cream over the back of a spoon to float it on top of the drink for a beautiful layered look.
- Garnish with a sprinkle of ground cinnamon and a mini gingerbread cookie, if desired. Stir before drinking.
Notes
- Make It Dairy-Free/Vegan: For a creamy vegan version, substitute the heavy cream with full-fat oat milk or canned coconut cream. A high-quality dairy-free coffee creamer also works well.
- Spirit Variations: Try swapping the vodka for spiced rum to enhance the warm spice flavors, or use brandy for a smoother finish.
- Spice It Up: You can add other whole spices like a star anise or a few cloves to the syrup while it simmers for a more complex flavor.
- Non-Alcoholic Version: To make a mocktail, mix 1-2 ounces of gingerbread syrup with 3 ounces of chilled strong coffee or cold brew. Top with cream and enjoy.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.