If you're looking for a holiday twist on the classic White Russian cocktail, this Gingerbread White Russian is for you!
Listen, if you're a fan of creamy cocktails and are in need of a drink that offers a tasty holiday spin, look no further. This Gingerbread White Russian is the perfect cozy cocktail to sip on whilst listening to the kids fight over who got what for Christmas (I speak from experience).
The gingerbread simple syrup is the star ingredient in this Gingerbread White Russian in my opinion. While store-bought is an option, this homemade version doesn't disappoint. It also stores well in the refrigerator for 2 weeks. This means you can keep enjoying it again and again over the entire holiday season!
I decided to rim the glasses with cinnamon sugar and a gingerbread cookie, however this is totally optional. Don't let the lack of cookies stop you from making this cocktail.
As for the choice of liqueur, I went with Tia Maria since it's what I had on hand. This being said, other coffee liqueur substitutes should garner similar flavours. I've made a similar cocktail in the past using Kahlua and totally loved it.
This Gingerbread White Russian is a great drink to serve family and friends. It's easy to assemble and looks so darn cute! If you're hosting this holiday season, be sure to serve these.
Scroll below for this Gingerbread White Russian recipe and if you haven’t already, don’t forget to subscribe!?
Gingerbread White Russian
For the simple syrup
- 1 cup water
- 1 cup fresh ginger, peeled & cut into 1" cubes
- ⅔ cup Dark Brown Sugar, packed
- ¼ cup Molasses
- 1 teaspoon Orange Zest
- 2 Cinnamon Sticks
- ¼ teaspoon Cloves, ground
- 1 teaspoon Pure Vanilla Extract
For the Cocktail
- 2 tablespoon Cinnamon, ground
- 1 tablespoon Granulated Sugar
- 2 ounces Vodka
- 2 ounces Tia Maria
- 1-2 ounces Gingerbread Syrup
- 2 ounces Heavy Cream
- Gingerbread Cookie, optional
- In a small saucepan, combine water, ginger, brown sugar, molasses, orange zest, cinnamon sticks and cloves. Stir to combine. Bring to a boil over medium heat.
- Once the mixture comes to a boil and the sugar dissolves, remove from heat and stir in the vanilla extract. Set aside for 15 minutes.
- Strain the syrup to separate the solids. Let cool. Store in the fridge for up to 2 weeks.
- In a shallow plate, combine ground cinnamon and granulated sugar. Using an orange wedge, rim the glass and dip into cinnamon mixture.
- Carefully fill glass with ice. Add vodka, Tia Maria, gingerbread syrup and heavy cream (in that order).
- Garnish with gingerbread cookies.
- Stir and serve!
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