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!
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.
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!
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
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.
- 1/4 cup honey
- 3 tablespoons molasses
- 1 inch fresh ginger, sliced
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 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
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- 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.
- 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.
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?
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
Question: before I put the syrup in the fridge, should I remove both cinnamon sticks and ginger slices
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
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!
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
Hit of our Christmas Party! Thank you for sharing this! Delicious!
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Hi how do you avoid the heavy cream from curdling? Do you not stir to get the layer like shown in the picture?
Was there anything you adjusted? You can skip the stirring if you really want the layers:) xTieghan
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).
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
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.
Thanks so much Kris! Here is the link for the glasses:
Please let me know if you have any other questions! xxT
Looks delicious, cannot wait to try !!
What did you rim the glass with? ?
I dipped the rim in some cinnamon sugar. Let me know if you give the recipe a try. Cheers! xTieghan
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!
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
What do you mean by 1/2 inch of ginger?
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
Great alternate to traditional White Russian. We used unsweetened almond milk for milk alternative- delicious.
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Can I use with whole or low fat milk rather than heavy cream? Would you suggest any modifications for lightening up a bit?
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
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!
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
The ginger part is confusing. If you had a reel, then we can follow along on Instagram 😉
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
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!
I would use coconut milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan