Festive Gingerbread White Russian

This Gingerbread White Russian brings cozy holiday flavors to a beloved classic cocktail. The warming gingerbread syrup infuses every sip with spiced sweetness, making it perfect for festive gatherings or a fireside treat after a long winter day.

The first time I made this, I could not believe how much the aroma filled the kitchen. Now it is my go to signature drink at holiday parties and friends always ask for the recipe.

Ingredients

• Fresh ginger: adds warm spicy heat and makes the syrup taste homemade. Choose plump heavy roots with smooth skin
• Dark brown sugar and molasses: give the syrup rich caramelly depth and authentic gingerbread flavor. Use the darkest variety for best results
• Orange zest: brings brightness and a festive citrus note. Use a fresh firm orange
• Cinnamon sticks and ground cinnamon: offer subtle sweetness and spice. Always check your cinnamon is fragrant and not faded
• Ground cloves: deliver that unmistakable holiday aroma. Just a pinch is enough
• Pure vanilla extract: rounds out the syrup with comforting sweetness. Always select real extract not imitation
• Vodka: offers a smooth neutral base. Choose mid range quality for mixing
• Tia Maria: brings coffee richness and earthiness. Any coffee liqueur works but Tia Maria blends especially well with the spices
• Heavy cream: creates that signature White Russian creaminess. Use cold cream for the best pour
• Gingerbread cookie: makes a charming garnish. Choose a crisp one that will not fall apart in the glass
• Granulated sugar and cinnamon: add extra flavor and sparkle to the rim

Instructions

Make Gingerbread Syrup:

Combine water, peeled ginger cubes, dark brown sugar, molasses, orange zest, cinnamon sticks, and ground cloves in a small saucepan. Stir the mixture well to dissolve sugar. Bring to a gentle boil over medium heat and let it simmer until sugar is fully dissolved. This can take about five to eight minutes. The aroma will be deeply spiced.

Infuse and Add Vanilla:

Remove saucepan from heat. Add pure vanilla extract. Stir gently. Cover loosely and let the mixture steep for fifteen minutes so the flavors really mingle.

Strain and Cool Syrup:

Pour syrup through a fine mesh strainer or cheesecloth separating out all the solids. Discard or compost solids. Let syrup cool completely to room temperature. Store in a glass jar or squeeze bottle in your fridge for one to two weeks.

Prepare Glass Rim:

On a shallow plate, mix together ground cinnamon and granulated sugar. Cut an orange wedge and run it around the rim of your glass. Dip the rim evenly into the cinnamon sugar mix for a holiday sparkle.

Build the Cocktail:

Fill your prepared glass carefully with lots of ice cubes. Pour vodka first, then Tia Maria. Add one to two ounces of your homemade gingerbread syrup according to taste. Pour in cold heavy cream to finish.

Garnish and Serve:

Add a gingerbread cookie for a festive touch. Give everything a gentle stir and serve immediately.

My favorite part has to be the gingerbread syrup I make a double batch and use it all December long The smell alone transports me back to decorating cookies as a kid This cocktail makes any evening feel special

Storage Tips

Store gingerbread syrup in an airtight container in the refrigerator for up to two weeks I love labeling the jar with the date so I always know when I made it If you mix extra cocktails keep the cream and syrups separate until serving for best texture

Ingredient Substitutions

You can swap Tia Maria with Kahlua or another coffee liqueur If needed use whole milk instead of heavy cream for a lighter drink For non dairy guests try oat milk barista blend for a creamy texture

Serving Suggestions

Serve this cocktail in a short rocks glass or a vintage coupe for extra style It pairs beautifully with gingerbread or shortbread cookies For a holiday party make a batch of syrup ahead and let guests assemble their own drinks

Cultural and Historical Context

The White Russian saw a resurgence thanks to old movies but its creamy boozy profile is timeless The gingerbread twist gives a nod to classic European holiday flavors and baking traditions passed down through generations

Seasonal Adaptations

In warmer months swap orange zest for lemon or lime Try coconut cream for a dairy free summer version Crumble gingerbread cookie on top for bakehouse vibes

Success Stories

Last year I made these for a cookie swap party and they were the hit of the evening Friends raved about the unique syrup and even asked for jars to take home I once even froze leftover syrup in ice cube trays just for my hot drinks

Freezer Meal Conversion

While you cannot freeze the finished cocktail you can freeze the gingerbread syrup in small portions Thaw overnight in the fridge then use as needed for quick entertaining

Keep extra syrup on hand to make festive drinks for surprise guests or cozy nights in. Enjoy the aroma and cheers to making new memories.

Common Recipe Questions

→ How do I make homemade gingerbread syrup?

Simmer water, fresh ginger, brown sugar, molasses, orange zest, cinnamon sticks, and ground cloves. Once thickened, add vanilla, let cool, and strain out solids.

→ Can I substitute the coffee liqueur?

Yes, you can use Kahlúa or another coffee liqueur if Tia Maria is unavailable. Flavor may vary slightly but remains delicious.

→ What garnish works best for this drink?

Garnishing with a gingerbread cookie adds a festive touch, though orange peel or a cinnamon stick are also excellent choices.

→ How should I rim the glass?

Moisten the rim with an orange wedge, then dip into a plate of ground cinnamon and granulated sugar for added flavor and presentation.

→ Is this cocktail suitable for batch preparation?

Yes, multiply the ingredient amounts, mix in a pitcher, and serve over ice with cream just before serving to maintain texture.

→ How long does gingerbread syrup keep?

Store the syrup in an airtight container in the refrigerator for up to two weeks for optimal freshness and flavor.