gingerbread white russian
a festive twist on a classic: this gingerbread white russian blends vodka, coffee liqueur, and heavy cream with warmly spiced homemade gingerbread syrup for a creamy cocktail that drinks like a gingerbread cookie in a glass. perfect for holiday cocktail hours, christmas cocktails, and winter cocktails when you want festive drinks without the fuss.
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.
Tried this recipe?Let us know how it was!