Description
A festive holiday cocktail featuring a delightful gingerbread twist on the classic White Russian, combining warming spices with vodka, Kahlúa, gingerbread syrup, and creamy heavy cream.
Ingredients
Scale
For the Gingerbread Syrup
- 1/4 cup honey
- 3 tablespoons molasses
- 1 inch fresh ginger, sliced
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
For the Cocktail
- 2 ounces (1/4 cup) vodka
- 1 1/2 ounces (3 tablespoons) Kahlúa
- 1-2 ounces (2-4 tablespoons) gingerbread syrup
- 1-2 ounces (2-4 tablespoons) heavy cream
- Cinnamon sticks and gingerbread cookies, for garnish
Instructions
- Make Gingerbread Syrup: In a small saucepan, combine honey, molasses, sliced ginger, and cinnamon sticks. Heat over medium heat, stirring occasionally until the mixture starts to simmer. Reduce heat and let simmer for about 5 minutes to infuse the flavors. Remove from heat and stir in vanilla extract. Allow to cool and strain out solids before use.
- Mix Cocktail: In a cocktail shaker filled with ice, combine vodka, Kahlúa, and 1-2 ounces of the prepared gingerbread syrup. Shake gently to mix.
- Assemble Drink: Pour the mixture into a rocks glass filled with ice. Slowly add 1-2 ounces of heavy cream over the back of a spoon to create a layered effect.
- Garnish and Serve: Garnish with a cinnamon stick and a gingerbread cookie. Serve immediately and enjoy your festive Gingerbread White Russian.
Notes
- For a stronger ginger flavor, steep the ginger slices longer in the syrup.
- You can adjust the amount of syrup and cream based on your sweetness and creaminess preference.
- Use full-fat heavy cream for the best texture and flavor.
- Gingerbread syrup can be made ahead and stored in the refrigerator for up to a week.
- To make it dairy-free, substitute heavy cream with coconut cream.
Nutrition
- Serving Size: 1 serving
- Calories: 291 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 45 mg
