Gingerbread White Russian Holiday Cocktail
This Cocktail Always Has a Story (Usually, Mine)
Look, if you ever wanted to surprise folks at a holiday party and also sneak in a treat for yourself (I mean, why not?), this Gingerbread White Russian Holiday Cocktail is my accidental signature drink. I still remember when I first tried to make it — spilled half the molasses on the counter and maybe myself too, but hey, at least the kitchen smelled nice after. Would you believe one time I dropped a cinnamon stick in instead of stirring? My cousin still won’t let me live that down, but honestly, I think the drink was better for it (at least, that’s my story).
Why You’ll Love This (Or At Least Why I Do)
I make this when it’s just freezing enough outside that I want something sweet but not too heavy. My friends always say it tastes like the cocktail Santa would’ve invented if he had a bar cart. My partner claims it’s the only thing that makes wrapping presents tolerable — unless we run out of whipped cream, which, let’s not even talk about that disaster. (Pro tip: don’t skip the whipped cream unless you want grumbling.) Honestly, it’s just that mix of cozy, spicy, creamy that sort of hugs your insides. You don’t need to be Martha Stewart for this one, thank goodness.
Gather Up These Ingredients (Substitutions? Oh Yes)
- 2 shots vodka (I lean toward Tito’s but, honestly, whatever’s not bottom shelf works. Granny used to swear by Stoli, and I just ignore her on that one!)
- 1 shot coffee liqueur (like Kahlua — or any knockoff you’ve got lurking at the back of the liquor cabinet)
- 3/4 shot heavy cream (sometimes I use half-and-half if that’s all I’ve got, or almond milk if I’m not feeling dairy one day)
- 1 1/2 tbsp gingerbread syrup (homemade is boss, here’s a recipe I like. You can buy it too, if you stumble across it at Target)
- Whipped cream (optional but I pretend it’s not optional)
- Pinch cinnamon + nutmeg (skip if you’re not feeling fancy)
- Crushed ginger biscuits or cookies, for garnish (yes, legit graham crackers work too; once used Lotus Biscoff, and it was a win)
Here’s How I Actually Make It (Winging It Is Fine)
- Fill a rocks glass with a big ol’ handful of ice. I like those big cubes, but regular freezer ice does the trick if you’re not fussy.
- Add vodka, coffee liqueur, and gingerbread syrup. Stir it up, gentle-like, or go wild if you’re feeling impatient. (This is usually where I sneak a sip – it’s always a bit strong, but in a fun way.)
- Slowly pour in the cream over the back of a spoon if you want that pretty swirl. Or just dump it in. Some days, aesthetics take a back seat to actually drinking the thing.
- Top with as much whipped cream as feels necessary for your holiday stress level.
- Sprinkle cinnamon and nutmeg over the whipped cream (if you remembered to buy them – honestly, sometimes I forget).
- Garnish with a crushed ginger cookie or just eat the cookie on the side — up to you.
Notes from the Trenches (aka My Mistakes)
- If the cream curdles (it shouldn’t, but life is unpredictable), it’s probably because the booze was extra cold. Just stir it more, honestly. Doesn’t affect the taste.
- I once tried store-brand ginger syrup instead of the homemade stuff — not the end of the world, but it had almost a cough-syrup vibe. Homemade is best if you’ve got five mins.
- Actually, half-and-half makes a lighter drink, which I prefer if I’ve had second helpings at dinner (guilty).
Variations I’ve Experimented (Or Just Wished I Hadn’t)
- Swapped in spiced rum for vodka; it’s fun, sweeter, my uncle raved, but I missed the clean buzz of regular vodka, honestly.
- Made a batch with coconut milk for my dairy-free pal. Much better than I thought, but you lose some of that velvety creaminess.
- Tried mini marshmallows for garnish — funny looking, but too sweet, won’t do it again (unless my niece is asking — then I’m a softie)
Equipment (And What to Do If You’re Lacking)
Most folks use a cocktail shaker, but when I’m feeling lazy (which, c’mon, is most of December), I just use a mason jar with the lid on. No pretty mixing spoon? Use a butter knife; no joke, it works! I mean, in a pinch you can even stir with your finger (just… not if guests are watching).
Storage — Or, Will You Even Need It?
Okay, technically you could keep the mix (minus cream and ice) in a jar in the fridge for a couple days. But in my house? Never survives past one night, blame my family or maybe just my own sneaky midnight sips. Oh, just don’t add the cream if you’re prepping ahead — it goes a little weird if it sits too long.
How I Like to Serve It (And a Bit About Christmas Eve)
I serve this in whatever rocks glasses are clean, but if I’m feeling extra, I’ll rim the glass in crushed ginger biscuits. My family likes it with a little cinnamon stick – sometimes as a stirrer, sometimes as a prop for Instagram (yep, I have that relative). We usually pop in a cheesy Bing Crosby playlist and pair with left-over Christmas cookies, and one year we even tried it with mince pies which, honestly, was too much even for me.
Lessons Learned the Hard Way
- Don’t rush the swirling cream bit because it just turns into a murky mess, and you miss that dramatic look. Impatient folks (like me) – learn form my sad, beige drinks.
- If you’re doubling for a crowd, please mix it without ice and pour over fresh cubes. Otherwise, you just get a watered down, uninspired drink (the horror).
- Might seem odd, but letting it sit a few mins before drinking actually brings out the gingerbread spice. I never wait, but my cousin does and swears it’s better.
FAQ, Because People Actually Ask
- Can I make this non-alcoholic? Oh, totally! Swap vodka and coffee liqueur with cold brew coffee and a hint of vanilla syrup. Tastes different, but honestly still in the spirit.
- Will it taste okay with vegan cream? Yes! Actually, coconut cream or cashew milk foam works — it’s just less thick. My friend swears by oat milk barista blend too. I’m not vegan, but I’ll drink it.
- Do I have to use gingerbread syrup? Not really. Mix molasses, honey, a pinch of ground ginger, and cinnamon in a pinch. But gingerbread syrup is a lazy day win. Here’s one I sometimes just buy online and call it a day.
- Can you make a pitcher for parties? Yup, just multiply everything by how many folks you like and serve the cream separate – folks can add their own.
- Does it keep well? If you don’t mix the cream in yet, yes. With cream, the texture gets weird after a day (trust me, I’ve seen things…)
So, if you’re feeling adventurous or just need a hug in a glass this winter, give this Gingerbread White Russian Holiday Cocktail a go. Cozy up, crank up the seasonal tunes, and don’t sweat the small stuff — some spilled syrup and a little laughter just make it better. Cheers!
Ingredients
- 2 oz vodka
- 1 oz coffee liqueur (such as Kahlúa)
- 1 oz gingerbread syrup
- 2 oz whole milk or heavy cream
- Ice cubes
- Whipped cream (optional, for garnish)
- Ground cinnamon (optional, for garnish)
- Mini gingerbread cookie (optional, for garnish)
Instructions
-
1Fill two old-fashioned glasses with ice cubes.
-
2In a cocktail shaker, combine vodka, coffee liqueur, gingerbread syrup, and milk or cream. Shake well until thoroughly mixed and chilled.
-
3Strain the mixture evenly over the prepared glasses filled with ice.
-
4Top each cocktail with whipped cream, a sprinkle of ground cinnamon, and a mini gingerbread cookie for garnish, if desired.
-
5Serve immediately and enjoy your festive Gingerbread White Russian!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
