Gingerbread White Russian (Easy Cocktail)

• Vodka: Choose a plain vodka with a smooth taste. My go-to is
  Kettle One vodka, but Tito’s & Grey Goose are popular options.
• Coffee Liqueur: Kahlua (the original version) is the best coffee
  liqueur for White Russians because it has a nice balance of sweetness,
  coffee flavor, and rum. If you’re looking for something different, I’ve
  heard that Tia Maria’s is a good alternative with a bit more vanilla
  flavor. Mr. Coffee is a newer one with less sugar that tastes yummy;
  however, the strong cold brew coffee taste overpowers all the other
  ingredients in this drink. It’s better suited for espresso martinis.
  FYI: The cheap brands tend to be overly sweet & syrupy, so for this
  recipe, it’s worth paying a bit more for a solid name brand. And if you need a different way to use up more of your Kahlua, give this frozen mudslide a try!
• Gingerbread Syrup: My homemade gingerbread simple syrup is the secret ingredient to making this drink over-the-top
  delicious. I HIGHLY recommend making a batch of it on the stovetop
  beforehand, as it’s SUPER easy. If you insist on using a bottle from the
  store, Torani is the only half-decent one I’ve tried (and it tastes
  primarily like cinnamon, not gingerbread). Monin tastes like black
  licorice to me so I don’t recommend it.
• Cream: I generally use either heavy whipping cream or half and
  half. Both are delicious, but the heavy cream is richer so if you want
  an extra cozy drink, go with that. I don’t drink whole milk, so if I’m
  craving a lighter cocktail, I make it with this plain cashew milk (I find it’s creamier than almond milk). Coconut cream is another
  good option.
• Whipped Cream, for topping (optional): I used canned
  whipped cream this time, but homemade whipped cream or dairy-free
  whipped cream works well. (This is my favorite coconut milk whipped cream & can be found in the freezer section of many grocery
  stores).
• Cinnamon Powder or Ground Nutmeg: My favorite cinnamon
  powder that I use daily is
  Ceylon cinnamon powder, which is real cinnamon and has all those benefits you’ve likely read
  about. It also has a softer flavor. Freshly grated nutmeg would also
  work wonderfully here.
• Gingersnap Cookies, for garnish (optional): I prefer
  gingersnap cookies because they have a lot of spice & ginger flavor.
  I used the
  365 brand from Whole Foods. They also have gluten-free gingersnap cookies that are easy to find.
  If you want a cuter aesthetic for the holidays, top the drinks with mini
  gingerbread man cookies like these gingerbread men shortbread cookies. Your local grocery stores and bakeries may have them on display for
  Christmas during November and December.
• Cinnamon Stick, for garnish (optional): I used cassia
  cinnamon for this photoshoot, but my favorite is Ceylon cinnamon sticks
  (the only true cinnamon), which have a softer flavor.

Here’s a brief rundown of how to make this drink. For the full recipe,
scroll down to the printable recipe card below:

1. Make the Gingerbread Syrup: If you haven’t already, make the
   simple syrup.
   Get the printable recipe here. It takes about 10 minutes to prep with a mixture of whole spices,
   ground spices, molasses, sugar, and fresh ginger (so it’s much more flavorful), 30 minutes to cook on the stove, and then at least an hour to cool
   (you don’t want it melting your ice cubes). If you’re using storebought
   syrup (it won’t be as good), you can skip this step.
2. Fill a Cocktail Glass with Ice: You’ll want a short tumbler-style
   glass (like a rocks glass), but a small mason jar or juice glass works,
   too. Heck, even a cute ceramic mug! We’re not shaking anything over ice,
   so you’ll want plenty of cubes in your glass to keep the drink cold.
3. Add the Vodka, Kahlua, Gingerbread Syrup, and Cream: Measure each
   ingredient over the ice in the order stated. Feel free to use half and
   half or a dairy-free cream/milk if you wish. Adding the creamy element
   last creates a beautiful swirling effect that’s fun to watch.
4. Stir to Combine: Although the layers look gorgeous, we want
   everything mixed so you’re not getting sips of just straight vodka or
   coffee liqueur. (We’re not using a cocktail shaker in this recipe to keep it
   simple.)
5. Top with Garnishes: Add your favorite whipped cream over the top.
   Then sprinkle crushed gingersnap (or gingerbread) cookies over the
   whipped cream, followed by a dusting of cinnamon powder, and place a
   whole gingersnap on top. This will sink into the drink over time or you
   can pull it out and eat it right away.
6. Drink Immediately While Cold: If the ice starts to melt it will
   dilute all the flavors, so it’s best to drink it as soon as it’s made
   (rather than putting it in the fridge for later).

Tips & Tricks

• To save time, make the gingerbread simple syrup in advance and
  store it in the fridge until ready (it’ll keep for at least two weeks).
• Heavy whipping cream has a higher fat content so when you pour it over
  ice cubes, the cream can solidify a bit (looks like tiny chunks). If you
  want a more homogenized look to your drink, make it with half and
  half instead. You may be able to avoid this by straining the heavy cream
  through a fine sieve first, but I haven’t tried it yet.
• Some folks like to use vanilla vodka in sweeter drinks like this;
  however, I think most of them taste fake. If you want some vanilla
  flavor in this cocktail, try adding a splash or two of
  homemade vanilla extract.
• For a less sweet version, substitute 1 ounce of the coffee
  liqueur with 1 ounce of coffee, espresso, or
  homemade cold brew coffee. You may need to add a bit more gingerbread syrup to balance the
  stronger coffee flavor. Let me know if you try this!

What to Serve with a Gingerbread White Russian

This gingerbread syrup cocktail is basically a dessert drink so the
obvious answer is to turn on some Christmas music (maybe a relaxing jazz)
and serve it after dinner with more treats.

Here are some ideas: chocolate-covered strawberries, flourless chocolate cake, chocolate ricotta cake, gluten-free chocolate cake, or this easy chocolate cake. Perhaps some chocolate-dipped shortbread cookies, chocolate mousse,
chocolate chip cookies, peanut butter balls, or a slice of easy fudge pie.

How about a plate of warm coffee cookies or peanut butter white chocolate chip cookies, a batch of spice cupcakes, a slice of king cake puff pastry, a skillet pizookie, a bowl of warm chocolate chip bread pudding, or even colorful cream cheese sprinkle cookies.

For something a bit less sweet, double chocolate banana muffins and candied pecans are also excellent choices.

However, it’s also yummy with a variety of appetizers. An easy one
would be a
meat & cheese platter (charcuterie board) or cheese platter with crackers & fresh sliced
fruit.

This may seem odd, but hear me out. One of my favorite foods to pair with
a White Russian is bone-in buffalo wings! I used to work at a bar
& grill and this was my go-to combo almost once a week. The hot sauce
and crispy chicken contrast beautifully with the sweet & creamy
flavors and the milk element helped calm down the spiciness
slightly.

If you made this Gingerbread White Russian, please leave a star rating in the recipe card below! You can also tag me #therisingspoon @therisingspoon on Instagram or leave a comment on individual pins on Pinterest if you made any of my recipes.

gingerbread white russian, gingerbread syrup cocktail, gingerbread
drink, christmas white russian

drinks

American

Yield: 1

Author: Elaina Newton – The Rising Spoon

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Gingerbread White Russian

Prep time: 5 MinTotal time: 5 Min

Make the holiday season extra festive with a cozy Gingerbread White
Russian. This simple drink features classic White Russian ingredients,
plus an easy homemade gingerbread syrup to create the ultimate sweet
& creamy cocktail that’s perfect for Christmas, New Year, and all
winter long.

Ingredients

• 2 ounces (1/4 cup) of vodka
• 2 ounces (1/4 cup) of coffee liqueur (like Kahlua)
• 2 ounces (1/4 cup) of cream (like heavy whipping cream, half and
  half, or dairy-free milk)
• 2 tablespoons of
  homemade gingerbread simple syrup

Instructions

1. Fill a short cocktail glass with ice.
2. Add the vodka, coffee liqueur, gingerbread syrup, and cream.
3. Stir well to combine all the layers.
4. Garnish with whipped cream, cinnamon powder, crushed gingersnap
   cookie, a whole gingersnap (or gingerbread) cookie, and a
   cinnamon stick, if desired.

Notes

Gingersnap or Gingerbread: I prefer Gingersnap
cookies because they are slightly spicier and have way more ginger
flavor; however, you may want to use a mini gingerbread man cookie
for aesthetic.

Dairy-Free Option: Nut milk tends to be thinner
in texture than dairy, so I like to go with
this cashew milk
for a richer flavor & texture. Almond milk and coconut milk
(or cream) are solid options; however, you may want to look for a
thicker blend that’s meant for lattes. Make sure it’s unsweetened
and unflavored. For dairy-free whipped cream, I like this
coconut milk one
that you can find in the freezer section.

Mocktail Version: Instead of the vodka &
kahlua, use 4 ounces of regular or decaf coffee sweetened with a
bit of simple syrup or honey, then the gingerbread syrup, and
cream. Pour it into cute cocktail glasses and garnish with whipped
cream and mini gingerbread man cookies!

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