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Gingerbread White Russian

A creamy, rich twist on the classic White Russian, infused with gingerbread flavors, perfect for cozy winter nights.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Beverage, Cocktail
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Ginger Syrup
  • 1 cup water
  • 1 cup fresh ginger, peeled & cut into 1" cubes
  • 2/3 cup Dark Brown Sugar, packed
  • 1/4 cup Molasses
  • 1 tsp Orange Zest
  • 2 sticks Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 tsp Pure Vanilla Extract
For the Cocktail
  • 2 Tbsp Cinnamon, ground For rimming the glass
  • 1 Tbsp Granulated Sugar For rimming the glass
  • 2 oz Vodka
  • 2 oz Tia Maria (or any coffee liqueur)
  • 1-2 oz Gingerbread Syrup Adjust sweetness to taste
  • 2 oz Heavy Cream Can substitute with coconut cream for dairy-free
  • 1 ea Gingerbread Cookie Optional garnish

Method
 

Making the Ginger Syrup
  1. In a small saucepan, combine water, ginger, brown sugar, molasses, orange zest, cinnamon sticks, and cloves. Stir to combine.
  2. Bring to a boil over medium heat and let it simmer until the sugar dissolves.
  3. Once boiling, remove from heat and stir in vanilla extract. Let the mixture sit for 15 minutes to enhance the flavors.
  4. Strain the syrup through a fine mesh to separate the solids and let it cool. Store in the fridge for up to 2 weeks.
Preparing the Cocktail
  1. In a shallow plate, mix ground cinnamon and granulated sugar.
  2. Rim your glass with an orange wedge, then dip it into the cinnamon mixture.
  3. Fill the glass with ice, and add vodka, Tia Maria, gingerbread syrup, and heavy cream in that order.
  4. Garnish with a gingerbread cookie, stir gently, and enjoy!

Notes

For a deeper flavor, you can swap vodka with rum. For a lighter drink, add a splash of peppermint extract. You can make ginger syrup in advance for convenience.