Classic White Russian Cocktail with a Festive Gingerbread Twist

This festive Gingerbread White Russian cocktail combines classic flavors with a holiday twist for cozy gatherings.

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Prep Time 15

Cook Time 10

Cooling Time 30

Total Time 55

Servings: 2 cocktails

Course: Drinks

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Gingerbread Syrup

1 cup water This is the base liquid for creating the flavorful syrup.
1 cup fresh ginger, peeled & cut into 1" cubes Fresh ginger offers a warming, potent flavor that enhances your drink.
2/3 cup dark brown sugar, packed Adds rich sweetness and depth; light brown sugar can be used for a milder taste.
1/4 cup molasses Contributes a robust richness; can swap for honey for a lighter alternative.
1 tsp orange zest Introduces a bright citrus aroma; lemon zest serves as a refreshing substitution.
2 sticks cinnamon Infuses warm spice notes into the syrup; ground cinnamon can replace it if needed.
1/4 tsp ground cloves Deepens the spiced flavor; can omit for a simpler profile.
1 tsp pure vanilla extract Enhances sweetness and complexity; almond extract is a nice twist if you prefer.

For the Cocktail Assembly

2 ounces vodka This is your base alcohol; opt for any neutral spirit if desired.
2 ounces Tia Maria (or other coffee liqueur) Enriches the drink with coffee flavor; Kahlua is a great alternative.
1-2 ounces gingerbread syrup The star of this cocktail; adjust according to your taste for sweetness.
2 ounces heavy cream Adds a luscious creaminess; use coconut cream for a dairy-free option.
2 tbsp ground cinnamon Perfect for rimming the glasses, adding a delightful touch of flavor.
1 tbsp granulated sugar Used to sweeten the rim; more ground cinnamon can be mixed in for added flavor.
1 gingerbread cookie optional A charming garnish that adds a festive touch to your cocktail.

Equipment

small saucepan
shallow plate
jar

Method

Step-by-Step Instructions for Gingerbread White Russian

In a small saucepan, combine water, fresh ginger, dark brown sugar, molasses, orange zest, cinnamon sticks, and ground cloves over medium heat. Bring to a boil, stirring occasionally until sugar dissolves, about 5 minutes. Remove from heat, stir in vanilla extract, and let the syrup cool. Strain it into a jar and set aside.
Mix ground cinnamon with granulated sugar on a shallow plate. Take an orange wedge and run it around the rim of two glasses to wet it slightly. Dip the glasses into the cinnamon-sugar mix for an even coating. Set aside.
Fill each rimmed glass with ice cubes until about three-quarters full. Pour vodka and coffee liqueur over the ice and allow to chill. Drizzle in gingerbread syrup, adjusting to preferred sweetness, and stir gently.
Top off each glass with heavy cream, pouring it over the back of a spoon for a layered effect. Stir together lightly for a marbled look. Garnish with a gingerbread cookie if desired and serve immediately.

Nutrition

Serving: 1cocktailCalories: 500kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 40mgPotassium: 300mgSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Store gingerbread syrup in an airtight container in the refrigerator for up to 2 weeks. The cocktail is best enjoyed immediately.

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