Gingerbread White Russian Cocktail (Print-Friendly Format)
Creamy vodka cocktail with homemade gingerbread syrup, warm spices, and a festive garnish.
# Ingredients You’ll Need:
→ Simple Syrup
01 -
240 ml water
02 -
150 g fresh ginger, peeled and cut into 2.5 cm cubes
03 -
133 g dark brown sugar, packed
04 -
60 ml molasses
05 -
1 tsp orange zest
06 -
2 cinnamon sticks
07 -
0.25 tsp ground cloves
08 -
1 tsp pure vanilla extract
→ Cocktail
09 -
2 tbsp ground cinnamon
10 -
1 tbsp granulated sugar
11 -
60 ml vodka
12 -
60 ml coffee liqueur (e.g., Tia Maria)
13 -
30–60 ml gingerbread syrup
14 -
60 ml heavy cream
15 -
1 gingerbread cookie, for garnish (optional)
# How to Make It:
01 -
In a small saucepan, combine water, ginger, dark brown sugar, molasses, orange zest, cinnamon sticks, and ground cloves. Stir thoroughly and bring to a boil over medium heat.
02 -
Once the mixture reaches a boil and the sugar fully dissolves, remove from heat and stir in vanilla extract. Allow to infuse for 15 minutes.
03 -
Strain the syrup to remove solids and let cool completely. Store refrigerated in an airtight container for up to 2 weeks.
04 -
On a shallow plate, combine ground cinnamon and granulated sugar. Moisten the rim of a rocks glass with an orange wedge, then dip the rim into the cinnamon-sugar blend.
05 -
Fill the prepared glass with ice. Pour in vodka, coffee liqueur, gingerbread syrup, and heavy cream in sequence.
06 -
Garnish with a gingerbread cookie if desired. Stir gently and serve immediately.
# Extra Tips:
01 -
The gingerbread syrup can be prepared in advance and stored chilled for easy cocktail assembly.