At a Glance
Imagine the warm, spicy aroma of ginger and cinnamon filling your kitchen as the rich, velvety cream folds into a sweet, molasses-kissed coffee base — that’s the Gingerbread White Russian. This cocktail is all about contrast: bright lemony brightness plays against deep molasses and honey in the gingerbread syrup, while heavy cream smooths everything into a luxurious sip. The first sip is sweet and spicy, then the cream softens each flavor into a silky finish; the rimmed cinnamon-sugar adds a crisp, nostalgic crunch. It’s a sensory hug in a glass.
This drink is perfect for cozy winter evenings, holiday parties, or any time you want a festive, dessert-like cocktail without spending ages mixing. It also works as a decadent non-alcoholic treat when you skip spirits (this recipe uses brewed coffee as a coffee liqueur substitute). If you like ginger-spiced desserts, try pairing this with a slice of warm ginger cake — or explore a similar bake with this tasty banana gingerbread loaf to complete the experience.
Nutrition Highlights
Per serving estimate (one cocktail), approximate nutrition — calculated from typical ingredient values (heavy cream, honey/molasses syrup, lemon juice, cinnamon sugar rim, cookie garnish). Nutrition estimates were cross-checked against government nutrition databases and reputable sources (USDA/FoodData Central, Mayo Clinic guidance on portion and calorie counting). Values are rounded.
- Calories: 270 kcal
- Protein: 1 g
- Carbohydrates: 24 g
- Sugars: ~20 g
- Fat: 17 g
- Saturated fat: ~11 g
- Fiber: 0.2 g
- Sodium: ~30 mg
- Alcohol: 0 g (this version uses brewed coffee instead of coffee liqueur)
Notes:
- Heavy cream contributes most of the calories and fat. Swapping to half-and-half or oat cream will lower calories and saturated fat but change texture.
- Sugars come primarily from the gingerbread syrup and the cinnamon-sugar rim; reduce syrup or rim to lower sugar.
Perfect For…
This Gingerbread White Russian is ideal when you want something that feels like a holiday dessert in a glass. Choose this recipe when:
- You want to set a cozy, festive mood at a winter gathering or fireside night in.
- You’re hosting a dessert-first tasting and need a show-stopping sipper that doubles as a dessert.
- You want a relatively quick, aromatic cocktail to make in batches for friends — the syrup can be prepared ahead to streamline service.
- You crave comfort in a glass: the spices trigger fond seasonal memories, while the cream gives a soothing mouthfeel.
Step-by-Step Instructions
Ingredients (per batch making 1 cocktail, quantities listed exactly as requested):
- 1 1/3 cups water (for syrup)
- 1/2 cup honey (or maple syrup) (for syrup)
- 2 tablespoons molasses (for syrup)
- 2-inch piece of fresh ginger, thinly sliced (for syrup)
- 2 cinnamon sticks (for syrup)
- 1 teaspoon pure vanilla extract (for syrup)
- Ice (for shaking and serving)
- 2 ounces (1/4 cup) lemon juice
- 1 ounce (2 tablespoons) brewed coffee (substitute for coffee liqueur)
- 1 ounce (2 tablespoons) gingerbread syrup (or more, to taste)
- 1–2 ounces (2–4 tablespoons) heavy cream (to layer on top; pick amount based on richness preference)
- Cinnamon and sugar mixture for rimming the glass (equal parts ground cinnamon and granulated sugar)
- Mini gingerbread cookies for garnish
- Ground cinnamon or nutmeg for dusting
Optional ingredients and substitutions:
- Replace heavy cream with half-and-half or oat cream for a lighter or vegan alternative.
- Swap honey for pure maple syrup (same measure) for a deeper, less floral note.
- Add 1 oz (30 ml) vodka and 1 oz (30 ml) coffee liqueur (Kahlúa) if you want a boozy, traditional White Russian spin.
- Use decaf brewed coffee for an evening-friendly mocktail.
Prepare the Gingerbread Syrup:
- In a small saucepan over medium heat, combine 1 1/3 cups water, 1/2 cup honey (or maple syrup), 2 tablespoons molasses, sliced ginger, and 2 cinnamon sticks.
- Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the flavors meld and the syrup slightly thickens.
- Remove from heat, stir in 1 teaspoon vanilla extract, and let steep for 10 minutes off the heat for deeper flavor.
- Strain through a fine-mesh sieve to remove ginger slices and cinnamon sticks. Cool. Store extra syrup in the refrigerator (see Storage).
Mix Your Cocktail:
5. Fill a cocktail shaker with ice.
6. Add 2 ounces lemon juice, 1 ounce brewed coffee, and 1 ounce gingerbread syrup.
7. Shake vigorously for 10–15 seconds until nicely chilled.
Assemble Your Drink:
8. Prepare the glass: wet the rim with a lemon wedge and dip into the cinnamon-sugar mixture to coat.
9. Fill the prepared glass with ice. Pour the shaken mixture into the glass.
10. Gently layer 1–2 ounces heavy cream over the back of a spoon so it floats on top for a beautiful two-tone effect.
11. Dust lightly with ground cinnamon or nutmeg and garnish with mini gingerbread cookies.
Practical tips:
- Don’t over-boil the syrup; gentle simmering preserves aroma and prevents burning the honey.
- For a perfectly layered cream, pour slowly over the back of a spoon or a chilled creamer.
- If you prefer the cream fully incorporated, stir gently instead of layering.
- Taste the syrup before using: adjust sweetness or spice by adding more syrup or cinnamon as needed.
Best Pairings
- Dessert pairings: Serve with slices of spice cake, gingerbread, or a buttery shortbread to echo the warm spices.
- Savory pairing: A small cheese board with sharp cheddar and mild brie balances the sweetness.
- Beverage pairings: Offer strong coffee or espresso alongside for guests who want an extra coffee boost.
- Food synergy suggestion: For a cozy meal that mirrors the drink’s creaminess, try it alongside a hearty stew — for a plant-forward option, consider pairing with a creamy tomato white bean stew like this one on our site: creamy vegan tomato white bean stew.
- Presentation tips: Serve in short rocks glasses for a classic White Russian look; garnish with a small skewer of mini gingerbread cookies for festive flair.
How to Store
- Room temperature: Prepared gingerbread syrup (left uncovered) should not be kept at room temperature more than a few hours; refrigerate promptly.
- Refrigeration:
- Gingerbread syrup: store in an airtight jar or bottle in the refrigerator for up to 2 weeks.
- Assembled cocktail (if not served): refrigerate for up to 24 hours, but expect cream separation and a flatter texture — shake or stir gently before serving.
- Heavy cream: keep refrigerated and use by the cream’s stamped date.
- Freezer: The syrup may be frozen in a small airtight container or ice cube tray for up to 3 months; thaw in the refrigerator before using. Do not freeze the mixed cocktail or heavy cream (freezing will alter texture).
Pro Tips & Tricks
- Choose your cream carefully: Full-fat heavy cream yields the richest mouthfeel; for a lighter option, use half-and-half or an unsweetened oat creamer for a vegan-friendly texture.
- Spice balance: Freshly sliced ginger in the syrup gives a bright, peppery heat; if you prefer a subtler ginger note, simmer for less time or remove the slices earlier.
- Syrup consistency: If your syrup seems thin, simmer an extra minute or two to reduce; remember it will thicken slightly as it cools.
- Serving cold: Keep glasses chilled in the freezer for 5–10 minutes before serving to maintain the layered look longer.
- Garnish strategy: Mini gingerbread cookies double as a snack and a decoration — secure them on a cocktail pick for easy handling.
Creative Twists
- Boozy Gingerbread White Russian
- Add 1 ounce vodka + 1 ounce coffee liqueur (Kahlúa) to the shaker; reduce brewed coffee to 1/2 ounce. This returns the cocktail to a more traditional White Russian profile with a festive gingerbread twist.
- Vegan & Lighter Version
- Swap heavy cream for full-fat canned coconut milk (chilled) or an unsweetened oat creamer; use maple syrup in place of honey in the gingerbread syrup. Garnish with a gluten-free mini cookie to keep it allergy-friendly.
- Spiced Bourbon Gingerbread
- Replace brewed coffee with 1 ounce bourbon for a warm, spiced cocktail. Add an extra pinch of freshly grated nutmeg to the cream for aromatic depth.
- Mulled Gingerbread Punch (serves 6)
- Multiply the syrup and coffee quantities, add brewed coffee or coffee liqueur, and gently stir in a quart of warmed (not boiling) apple cider. Float cream in small dollops or serve with chilled whipped cream on top.
All Your Questions Answered
Q: Can I make this entirely non-alcoholic?
A: Yes — this recipe already uses brewed coffee as a substitute for coffee liqueur. Omit any added spirits and you have a richly flavored mocktail.
Q: How do I reduce sugar without losing flavor?
A: Cut the gingerbread syrup by half and boost warm spice (cinnamon, a pinch of clove) to maintain flavor; use a lower-sugar rim (cinnamon only) and smaller cookie garnish.
Q: How long will the gingerbread syrup last?
A: Stored in an airtight container in the refrigerator, the syrup keeps up to 2 weeks. For longer storage, freeze in ice cube trays for up to 3 months.
Q: My cream won’t layer — what did I do wrong?
A: Layering depends on density and pouring technique. Use chilled cream, pour slowly over the back of a spoon, and ensure the base is cold and not diluted by melted ice.
Q: Can I batch this for a party?
A: Yes — prepare the syrup ahead and mix the base (lemon juice, brewed coffee, syrup) in a large pitcher. Shake or stir with ice just before serving and add cream individually to maintain the layered effect.
Conclusion
If the holidays or a chilly evening call for a cocktail that tastes like a warm kitchen and a cozy blanket, this Gingerbread White Russian delivers. Make the gingerbread syrup ahead to streamline service, experiment with the variations, and don’t forget to garnish for that extra festive touch. For more inspiration and another take on this seasonal drink, check out this beautiful Gingerbread White Russian recipe on Half Baked Harvest, and compare a different method at Gingerbread White Russian from i am baker.
Share your photos and tweaks — I’d love to see how you make this recipe your own.
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Gingerbread White Russian
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A festive cocktail that combines warm ginger and cinnamon flavors with a rich cream, perfect for cozy winter evenings and holiday parties.
Ingredients
- 1 1/3 cups water (for syrup)
- 1/2 cup honey (or maple syrup) (for syrup)
- 2 tablespoons molasses (for syrup)
- 2-inch piece of fresh ginger, thinly sliced (for syrup)
- 2 cinnamon sticks (for syrup)
- 1 teaspoon pure vanilla extract (for syrup)
- Ice (for shaking and serving)
- 2 ounces (1/4 cup) lemon juice
- 1 ounce (2 tablespoons) brewed coffee
- 1 ounce (2 tablespoons) gingerbread syrup
- 1–2 ounces (2–4 tablespoons) heavy cream
- Cinnamon and sugar mixture for rimming the glass
- Mini gingerbread cookies for garnish
- Ground cinnamon or nutmeg for dusting
Instructions
- In a small saucepan over medium heat, combine water, honey, molasses, sliced ginger, and cinnamon sticks. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.
- Remove from heat, stir in vanilla extract, let steep for 10 minutes, then strain to remove solids.
- Fill a cocktail shaker with ice, add lemon juice, brewed coffee, and gingerbread syrup, shake for 10–15 seconds.
- Prepare the glass by wetting the rim with a lemon wedge and dipping into the cinnamon-sugar mixture.
- Fill the glass with ice, pour the shaken mixture in.
- Layer heavy cream over the back of a spoon to float on top.
- Dust lightly with ground cinnamon or nutmeg and garnish with mini gingerbread cookies.
Notes
Heavy cream contributes most of the calories and fat. Swapping to half-and-half or oat cream will lower calories and saturated fat but change texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Cocktail
- Method: Shaking
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 270
- Sugar: 20g
- Sodium: 30mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 0mg
