Gingerbread White Russian
If you're looking for a great holiday twist on the classic White Russian cocktail, this Gingerbread White Russian is for you!
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!
Calories: 597kcalCarbohydrates: 49gProtein: 1gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 78mgSodium: 43mgPotassium: 61mgSugar: 47gVitamin A: 833IUVitamin C: 1mgCalcium: 41mgIron: 1mg