Description
A festive twist on the classic White Russian cocktail, this Gingerbread White Russian blends rich coffee liqueur with warm gingerbread syrup, vodka, and creamy heavy cream. Perfect for holiday gatherings or any cozy evening, this drink is rimmed with a cinnamon-sugar mixture and garnished with mini gingerbread cookies for a delightful presentation.
Ingredients
Scale
Syrup Ingredients
- 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
Cocktail Ingredients
- 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
- Cinnamon and sugar mixture for rimming the glass
- Mini gingerbread cookies for garnish
- Ground cinnamon or nutmeg for dusting
Instructions
- Make the Gingerbread Syrup: In a small saucepan, combine water, honey (or maple syrup), molasses, sliced fresh ginger, and cinnamon sticks. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sweeteners. Allow it to simmer gently for about 5 minutes to infuse the flavors. Remove from heat, stir in the vanilla extract, then let the syrup cool completely. Strain out the ginger slices and cinnamon sticks before use.
- Prepare the Cocktail Glass: Rim your glass with a cinnamon and sugar mixture by lightly moistening the rim with water or syrup and dipping it into the mixture. Set aside.
- Mix the Cocktail: Fill the prepared glass with ice. In a shaker or mixing glass, combine the vodka, Kahlúa (coffee liqueur), and gingerbread syrup. Stir or gently shake to mix evenly.
- Add the Cream and Garnish: Pour the vodka and coffee liqueur mixture over the ice in the rimmed glass. Slowly pour the heavy cream over the back of a spoon onto the drink to create a layered effect or stir gently if preferred. Garnish with a mini gingerbread cookie on the rim and dust the top with a light sprinkle of ground cinnamon or nutmeg.
Notes
- Adjust the amount of gingerbread syrup based on your preferred sweetness level.
- You can substitute maple syrup for honey in the syrup to make it vegan-friendly.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Ensure the syrup is fully cooled before mixing into the cocktail to keep the flavors balanced and refreshing.
- Mini gingerbread cookies elevate the presentation but are optional.
