Description
This festive Christmas cocktail combines the rich flavors of gingerbread with the classic White Russian technique. Featuring a homemade gingerbread syrup infused with ginger, cinnamon, molasses, and vanilla, this drink offers a perfect balance of sweet spice and creamy texture. Ideal for holiday gatherings, it can be customized with variations to suit dietary preferences or flavor profiles.
Ingredients
Scale
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 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 water, honey (or maple syrup), molasses, sliced ginger, and cinnamon sticks. Bring to a boil over high heat, stirring until the honey is fully dissolved. Let the mixture boil for 3-5 minutes to infuse the flavors. Remove from heat and stir in the vanilla extract. Allow the syrup to cool completely before straining it through a fine-mesh sieve to remove the solids. Store the syrup in an airtight container in the refrigerator for up to 2 weeks.
- Prepare the Glass (Optional): To rim the glass, pour a small amount of the gingerbread syrup onto a plate and the cinnamon and sugar mixture onto another. Dip the rim of your rocks glass first into the syrup, then into the cinnamon sugar to coat.
- Assemble the Cocktail: Fill the prepared rocks glass with ice. Add the vodka, Kahlúa, and the measured gingerbread syrup. Stir gently to combine the ingredients evenly.
- Float the Cream: Slowly pour the heavy cream over the back of a spoon so it floats on top of the drink, creating a visually appealing layered effect.
- Garnish and Serve: Sprinkle ground cinnamon or nutmeg on top and garnish with a mini gingerbread cookie if desired. Stir well before drinking to blend the flavors.
Notes
- Dairy-Free/Vegan Option: Substitute heavy cream with full-fat oat milk, canned coconut cream, or a dairy-free coffee creamer for a creamy vegan version.
- Spirit Variations: Replace vodka with spiced rum to deepen the warm spice notes, or use brandy for a smoother, richer finish.
- Spice Enhancement: Add whole spices like star anise or cloves to the syrup during simmering to create a more complex flavor profile.
- Non-Alcoholic Version: Mix 1-2 ounces of gingerbread syrup with 3 ounces of chilled strong coffee or cold brew; top with cream as preferred for a festive mocktail.
Nutrition
- Serving Size: 1 cocktail
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 20 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 55 mg
