I’m excited to share my Gingerbread White Russian Recipe, which marries molasses-spiced ginger syrup with coffee liqueur and a festive rim to pique your curiosity.

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I wrote this Gingerbread White Russian Recipe after raiding my holiday spice stash and thinking about how to nudge a classic into something a little more mischievous. I use vodka and gingerbread syrup to push familiar flavors into unexpected territory, giving a creamy, spiced sip that feels like dessert but keeps you guessing.

Its not the usual cozy thing, more like a bright little surprise that keeps conversations going. If you like Winter Holiday Cocktails that make people ask whats in it, this will probably end up on your must-make list, even if you didnt plan to.

Ingredients

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Vodka brings boozy warmth and calories, it’s got no real nutrition.
Coffee liqueur is sweet and coffee flavored, lots of carbs and sugar, tiny caffeine.
Gingerbread syrup packed with sugar and spices, it adds molasses like sweetness, very sugary.
Heavy cream is rich and fatty, adds silky mouthfeel and body, some calories and protein.
Crushed gingerbread cookie garnish gives crunchy carbs and sugar, maybe a little fiber if whole grain.
Ground cinnamon tiny dusting boosts aroma and warmth, trace antioxidants, negligible calories.
Whipped cream optional sweet cloud, boosts calories and sugar, makes drink feel dessert like.
Ice cubes chill and dilute, mutes alcohol, helps balance strong sweetness.

Ingredient Quantities

1 1/2 oz vodka

1 oz coffee liqueur like Kahlua

3/4 oz gingerbread syrup

1 oz heavy cream or half and half

Ice cubes

Whipped cream for topping optional

Pinch ground cinnamon for dusting

1 crushed gingerbread cookie for garnish optional

How to Make this

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1. Chill a rocks glass in the freezer for 10 minutes or fill it with ice while you prep, then dump the ice; if you want a cookie rim, brush the rim with a little gingerbread syrup and press into crushed gingerbread cookie now.

2. Fill the chilled glass with fresh ice cubes.

3. Pour 1 1/2 oz vodka, 1 oz coffee liqueur (like Kahlua), and 3/4 oz gingerbread syrup over the ice.

4. Give it a gentle stir for about 8 to 10 seconds to combine the booze and syrup, dont over stir unless you want everything totally mixed.

5. Add 1 oz heavy cream or half and half. To float the cream, pour slowly over the back of a spoon so it sits on top, or if you prefer it blended, put cream and the other liquids in a shaker with ice and shake hard for 10 seconds then strain.

6. For extra richness you can briefly whip the heavy cream to soft peaks and spoon it on top, or skip this and use the floated cream.

7. Top with a dollop of whipped cream if you like that dessert vibe, its optional but delicious.

8. Dust with a pinch of ground cinnamon for aroma and a little holiday sparkle.

9. Finish by sprinkling the crushed gingerbread cookie on top or on the rim as garnish, drop in a short stirrer or straw and serve right away.

Equipment Needed

1. Chilled rocks glass, the short glass you serve it in (chill in freezer or fill with ice then dump it)
2. Jigger or measuring shot, to get the 1 1/2 oz, 1 oz and 3/4 oz right
3. Bar spoon or long spoon, for that gentle 8 to 10 second stir
4. Cocktail shaker and a Hawthorne or fine strainer, if you wanna shake the cream and strain it
5. Small plate or shallow bowl and a pastry brush, for the gingerbread cookie crumbs and syrup rim
6. Ice tongs or scoop, and a supply of fresh ice cubes
7. Small whisk or hand mixer, to briefly whip heavy cream to soft peaks if you want extra richness
8. Small fine mesh sieve or spice shaker for dusting cinnamon, plus a short stirrer or straw to serve

FAQ

Q: How do I make gingerbread syrup at home? A: Mix 1 cup brown sugar, 1 cup water, 2 tbsp molasses and 1 to 2 tsp ground ginger plus 1/2 tsp cinnamon and a pinch of cloves, simmer 5 to 10 minutes until slightly thick, cool and strain, store in fridge.

Q: Can I use half and half or milk instead of heavy cream? A: Yes, half and half works fine and keeps it lighter, whole milk will be thinner and less creamy, for the richest texture use heavy cream or coconut cream for dairy free.

Q: Can I make this ahead of time or batch it? A: You can premix vodka, coffee liqueur and syrup and chill for up to 3 days, but add the cream and ice right before serving so it stays fresh and looks good.

Q: How strong is the drink and about how many calories? A: Roughly 18 to 20% ABV per serving given the listed amounts, calories vary but expect around 230 to 300 calories depending on cream and syrup amounts.

Q: Any good non alcoholic swap? A: Yes, replace vodka and coffee liqueur with strong cold brew or coffee concentrate plus a splash of non alcoholic coffee syrup or a non alcoholic spirit, keep the gingerbread syrup and cream.

Q: How should I serve and garnish it? A: Serve in an old fashioned glass over ice, top with whipped cream if you like, dust with cinnamon and drop a crushed gingerbread cookie on top for crunch.

Gingerbread White Russian Recipe Substitutions and Variations

Vodka: swap with spiced rum for warm molasses and ginger notes, or use bourbon for a richer caramel vanilla presence. Use the same amount.
Coffee liqueur: replace with 1 oz strong espresso or cold brew concentrate plus 1/4 to 1/2 oz simple syrup, or use another coffee liqueur like Tia Maria.
Gingerbread syrup: mix 1/2 oz molasses with 1/4 oz simple syrup and a pinch each of ground ginger and cinnamon, or use 3/4 oz maple syrup plus 1/8 tsp ground ginger.
Heavy cream or half and half: for dairy free use 1 oz canned coconut cream, or use 1 oz oat creamer for a lighter but still creamy finish.

Pro Tips

1) Chill and control dilution. Put your glass and booze in the fridge ahead of time, use one big ice cube or a couple of large cubes so the drink dont water down fast, and pour the cream last so it sits nicer on top. If you make several at once keep the cream separate and add it just before serving.

2) Float vs shake — both work but dont overdo it. To float the cream go slow and pour over the back of a spoon, it looks prettier and gives that layered vibe, but if you want it blended shake hard with ice for about 10 seconds so it emulsifies. If you like extra richness whip the cream to soft peaks first then spoon it on top.

3) Tame sweetness and boost spice. If the gingerbread syrup is too sweet add a tiny pinch of salt or use a bit less syrup, or add a splash of cold espresso or strong cold brew for more coffee punch instead of more liqueur. Toasted crushed gingerbread crumbs add depth, try toasting them briefly in a dry pan.

4) Rims and garnishes that actually stay put. Brush the rim with syrup then press into finely crushed cookie, then pop the glass in the freezer for a minute so it firms up, that keeps the crumbs from falling off. Finish with a light dusting of cinnamon right before serving so the aroma hits first.

Gingerbread White Russian Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m excited to share my Gingerbread White Russian Recipe, which marries molasses-spiced ginger syrup with coffee liqueur and a festive rim to pique your curiosity.

Servings

servings

Calories

370

kcal

Equipment: 1. Chilled rocks glass, the short glass you serve it in (chill in freezer or fill with ice then dump it)
2. Jigger or measuring shot, to get the 1 1/2 oz, 1 oz and 3/4 oz right
3. Bar spoon or long spoon, for that gentle 8 to 10 second stir
4. Cocktail shaker and a Hawthorne or fine strainer, if you wanna shake the cream and strain it
5. Small plate or shallow bowl and a pastry brush, for the gingerbread cookie crumbs and syrup rim
6. Ice tongs or scoop, and a supply of fresh ice cubes
7. Small whisk or hand mixer, to briefly whip heavy cream to soft peaks if you want extra richness
8. Small fine mesh sieve or spice shaker for dusting cinnamon, plus a short stirrer or straw to serve

Ingredients

1 1/2 oz vodka
1 oz coffee liqueur like Kahlua
3/4 oz gingerbread syrup
1 oz heavy cream or half and half
Ice cubes
Whipped cream for topping optional
Pinch ground cinnamon for dusting
1 crushed gingerbread cookie for garnish optional

Directions

Chill a rocks glass in the freezer for 10 minutes or fill it with ice while you prep, then dump the ice; if you want a cookie rim, brush the rim with a little gingerbread syrup and press into crushed gingerbread cookie now.
Fill the chilled glass with fresh ice cubes.
Pour 1 1/2 oz vodka, 1 oz coffee liqueur (like Kahlua), and 3/4 oz gingerbread syrup over the ice.
Give it a gentle stir for about 8 to 10 seconds to combine the booze and syrup, dont over stir unless you want everything totally mixed.
Add 1 oz heavy cream or half and half. To float the cream, pour slowly over the back of a spoon so it sits on top, or if you prefer it blended, put cream and the other liquids in a shaker with ice and shake hard for 10 seconds then strain.
For extra richness you can briefly whip the heavy cream to soft peaks and spoon it on top, or skip this and use the floated cream.
Top with a dollop of whipped cream if you like that dessert vibe, its optional but delicious.
Dust with a pinch of ground cinnamon for aroma and a little holiday sparkle.
Finish by sprinkling the crushed gingerbread cookie on top or on the rim as garnish, drop in a short stirrer or straw and serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.