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Officially kicking off the holiday season with this cozy Gingerbread White Russian. Homemade ginger and cinnamon simple syrup, mixed with the classic White Russian ingredients of vodka, Kahlúa, and heavy cream. This is the perfect holiday twist on the classic White Russian cocktail, and it’s a delicious holiday treat!

front on close up photo of Gingerbread White Russian

I’ve been waiting for this day for a while. If you’ve been reading Half Baked Harvest for a bit, then you know this time of year is my very favorite. It’s the Christmas season, and whether you celebrate or not, this time is always the most magical of the year. It may be cheesy, but it’s true.

I hope you’re ready to jump into all things Christmas with me, because this year’s line up is good one. And it all starts off with this festive and delicious Gingerbread White Russian.

cream being poured into Gingerbread White Russian

front on photo of Gingerbread White Russian

The very first time I made a White Russian was around this time last year. I made a Chai Russian and I quickly fell in love with this more dessert like drink. I think I love it so much because it feels more like an after dinner treat than a cocktail. It’s hinted with coffee, creamy, and well, just really good.

But, this gingerbread version?

It’s a special one that’s only fitting for the holiday season. It’s hinted with ginger, cinnamon, molasses, and vanilla, just like a gingerbread cookie. There’s a touch of coffee flavor from the Kahlúa, and a bit of a kick from the vodka. The heavy cream makes it luscious, creamy, and perfect.

You really can’t go wrong with a combo like that. My recommendation? Rim each glass in cinnamon sugar and then top each drink off with a cute little gingerbread cookie. It’s a bit over the top, but since it’s officially the holiday season, it’s totally ok.

Go with me on this. If you’re looking for a fun drink to make this weekend with family and friends, this is it!

front on photo of Gingerbread White Russian | #gingerbread #whiterussian #christmas #holiday #drink #cocktail

If you make this Gingerbread White Russian be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Gingerbread White Russian

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 16 drink + enough syrup to make about drinks
Calories Per Serving: 291 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Gingerbread Syrup

Gingerbread Russian

  • 2 ounces (1/4 cup) vodka
  • 1 1/2 ounces (3 tablespoons) Kahlua
  • 1-2 ounces (2-4 tablespoons) gingerbread syrup
  • 1-2 ounces (2-4 tablespoons) heavy cream
  • cinnamon sticks and gingerbread cookies, for garnish


Gingerbread Syrup

  • 1. In a medium pot, combine 1 1/3 cups water, the honey, molasses, ginger and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.

Gingerbread Russian

  • 1. Fill a glass with ice. Add the vodka, Kahlua, and gingerbread syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and gingerbread cookies, if desired. 
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  1. 5 stars
    This recipe is delicious. I ran out of vodka and used dark rum as a substitute- still delicious. This will make the rounds at our house every holiday season. Cheers!

  2. If I’m making this for a large group, can I premix any/all of the ingredients in a pitcher? Which (if any) would need to be added just at serving?

    1. Hey Amy,
      Sure, I would just wait to add the cream until serving, but everything else can be mixed together ahead of time! Let me know if I can help in any other way! Cheers! xx

    1. Hey Lyssa,
      Totally up to you, you can leave them or remove them:) I hope you love this recipe, let me know if you give it a try! Cheers! xx

  3. 5 stars
    The gingerbread esque syrup was spot on. I’ve never had a White Russian (I tend to like my alcohol straight or almost straight) but love gingerbread. A lull in my life coupled with winter and an interest in trying some cocktails led to me trying this recipe. Boy was it good!

    1. Hi Sarah,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan

  4. I’m making my second batch – it’s delicious! I’ve found the heavy cream is too much, we use half and half and sprinkle a little nutmeg on top (skip the sugar rim, it’s sweet enough).

      1. Hi Tieghan, I just love all of your recipes and videos and I’m excited to try this drink! I’m wondering where you purchased those glasses? They’re perfect.

  5. I’m confused…in the amount of servings it says 16 but I don’t think that is correct according to the ingredients listing the for the white Russian. Does it make 1 drink? And how many drinks will the syrup make?? Thank you…looks like a keeper!

    1. Hi Lola,
      Yes, sorry that is a typo. The recipe will make 1 drink and enough syrup to make about 16 drinks. I hope you love the recipe, please let me know if you give it a try! Cheers! xTieghan

    1. Hey Abbey,
      Sorry I really do not know how else to explain 1/2 inch of ginger, but just use about 1/2 inch of the fresh ginger. Best of luck! xTieghan

    1. Hey Jerusha,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  6. Can I use with whole or low fat milk rather than heavy cream? Would you suggest any modifications for lightening up a bit?

    1. Hey C,
      You can use an equal amount of whole or low fat milk. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  7. I have a question, so when i was making this syrup, it wasn’t as clear on how much ginger to put in the syrup. Would you suggest to start out with a small amount like an 1/8th of a teaspoon and gradually add in the ginger? Or do an inch or ginger and cut it into slices?
    Thanks! Can’t wait to try the drink later on tonight!

    1. Hey Christina,
      So sorry for the confusion, the recipe calls for 1 inch of ginger, so that’s what I would recommend! I hope this helps! Happy Holidays! xTieghan

        1. Hi there,
          Sorry, what is confusing about the ginger? This is an older recipe so I probably would not make on IG:) Let me know how I can help! xTieghan

  8. Looking to make this delicious drink for Christmas Eve but one of my guests is daiy-free. What are your thoughts on the best non-dairy substitute for this drink? Thanks in advance! xx love your recipes!

    1. Hey Jess,
      I would use coconut milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan