Name: Gingerbread White Russian Cocktail Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 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) Kahlúa; 1-2 ounces (2-4 tablespoons) gingerbread syrup; 1-2 ounces (2-4 tablespoons) heavy cream; cinnamon sticks and gingerbread cookies, for garnish

There's something utterly cozy about the holiday season, and this Gingerbread White Russian Cocktail Recipe captures that feeling perfectly. Rich, warmly spiced, and indulgently creamy, it’s like wrapping yourself in a festive hug with every sip, making it an easy favorite for chilly evenings.

A round clear glass is filled with a layered drink, the bottom third is a light golden brown liquid, topped with a thick white creamy layer, sprinkled lightly with cinnamon powder. The rim of the glass is coated in cinnamon sugar. A small piece of cinnamon stick and a small square of brown caramel are placed on top of the creamy layer. Resting on the rim is a brown gingerbread man cookie decorated with white icing dots. The glass sits on a surface covered with white powdered sugar, with golden decorative snowflakes beneath it. In the background are blurred warm yellow fairy lights and a faint hint of green foliage, all set on a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread White Russian Cocktail Recipe
Top Tip
How to Serve Gingerbread White Russian Cocktail Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread White Russian Cocktail Recipe

Why You'll Love This Recipe

I’ve tried lots of holiday cocktails, but this Gingerbread White Russian Cocktail Recipe stands out because it’s not just delicious, it’s simple and customizable. Perfect for impressing guests or just enjoying something special on a quiet night in.

Festive Flavors: The gingerbread syrup combined with cinnamon and fresh ginger infuses classic creaminess with lovely holiday spices.
Easy to Make: No complicated bartending skills required—just mix, pour, and enjoy.
Versatile: You can easily adjust sweetness, spice level, or creaminess according to your taste.
Perfect for Entertaining: Quick prep means you’ll spend more time with friends and less behind the bar.

The image shows two round clear glasses filled with a layered creamy drink. The bottom layer is a light brown, and the top layer is white and frothy with a sprinkling of cinnamon or cocoa powder. Each glass has a gingerbread cookie shaped like a person, decorated with white icing, resting on the rim. One glass also has a cinnamon stick inside. The glasses sit on a white marbled surface with powdered sugar scattered around, along with more gingerbread cookies and some gold decorations in the background, creating a cozy and festive scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Gingerbread White Russian Cocktail Recipe blends the smooth richness of vodka and Kahlúa with the spicy warmth of homemade gingerbread syrup. Each ingredient is key to nailing that balance of creaminess and festive spice, so here's a quick rundown on why they shine together.

Flat lay of a small white ceramic bowl of golden honey, a small white ceramic bowl filled with thick dark molasses, a few thin slices of fresh pale yellow ginger root, two whole cinnamon sticks, a small white ceramic bowl with clear vanilla extract, two whole uncracked brown eggs, a small white ceramic bowl of dark brown Kahlúa liqueur, a small white ceramic bowl of rich creamy heavy cream, and a couple of rustic gingerbread cookies, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Honey: Sweetens the syrup naturally while adding depth, better than plain sugar alone.
Molasses: Gives that signature dark, robust gingerbread flavor and a beautiful color.
Fresh Ginger: Adds a sharp, lively spice that freshens the drink and cuts through the sweetness.
Cinnamon sticks: Amplify the warm, cozy spices typical of gingerbread.
Vanilla extract: Smooths out the flavors, enhancing the creaminess and warmth of the cocktail.
Vodka: The neutral base spirit that lets the gingerbread and coffee flavors shine.
Kahlúa: Coffee liqueur that adds rich, roasted undertones and extra sweetness.
Gingerbread syrup: The star ingredient bringing all the spices together in liquid form.
Heavy cream: Makes this White Russian decadently creamy and luscious.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Gingerbread White Russian Cocktail Recipe is how easy it is to tweak. Personally, I like to play with the spice level or swap the heavy cream for oat milk when I want a lighter version.

Dairy-Free Variation: I swap heavy cream with canned coconut milk for a holiday cocktail that suits my lactose-sensitive friends.
Extra Spicy: Sometimes, I add a pinch of freshly grated nutmeg or a dash of cayenne for a warming kick.
Less Sweet: If you want to cut the sugar, reduce the honey and molasses and add a splash of cold brew coffee for depth.

Step-by-Step: How I Make Gingerbread White Russian Cocktail Recipe

Step 1: Make the Gingerbread Syrup

Start by combining honey, molasses, sliced fresh ginger, and cinnamon sticks in a small saucepan. Simmer gently for about 5 minutes—enough time for those cozy flavors to infuse deeply without burning. Removing the ginger and cinnamon after will keep the syrup smooth and avoid any bitter over-extraction.

Step 2: Mix the Cocktail

In a sturdy glass, pour the vodka and Kahlúa first. Add 2 to 4 tablespoons of your fresh gingerbread syrup—depending on how sweet and spicy you want it. Stir gently to blend those rich flavors.

Step 3: Add the Cream

Slowly pour in the heavy cream (or your chosen milk substitute) over the back of a spoon for a layered look, then give it a light stir. Watching that creamy swirl meld into warm, spiced coffee liqueur is part of the fun!

Top Tip

Making the gingerbread syrup is a game-changer for this cocktail, so here are a few tips I learned after a couple of tries that make your syrup and cocktail shine.

Low and Slow Simmer: Keep your heat low when simmering the syrup to avoid caramelizing the honey and molasses too aggressively, which could add bitterness.
Fresh Ginger Is Key: Don’t skip fresh ginger – it gives a brightness and zing that dried spices can’t replicate.
Strain Thoroughly: After simmering, strain out all solids to keep a smooth syrup without pieces floating in your cocktail.
Adjust Sweetness: Taste before mixing cocktails and tweak the syrup’s honey level based on your sweetness preference.

How to Serve Gingerbread White Russian Cocktail Recipe

Gingerbread White Russian - Serving Suggestion

Garnishes

I love to finish mine with a cinnamon stick and a mini gingerbread cookie perched on the rim. Not only does it look so inviting, but after your last sip, nibbling on the cookie keeps the gingerbread vibe going strong.

Side Dishes

This cocktail pairs beautifully with lightly spiced nuts or a rich chocolate dessert. I often set out spiced pecans or brownies to complement the creamy, spiced flavors.

Creative Ways to Present

For holiday parties, I’ve served this cocktail in small mason jars with twine and a cinnamon stick tucked inside, adding a rustic, festive touch everyone admired. And it’s such a crowd-pleaser when served this way!

Make Ahead and Storage

Storing Leftovers

If you make extra gingerbread syrup, refrigerate it in an airtight jar—mine keeps well for up to two weeks. The cocktail itself is best enjoyed fresh, but you can pre-batch the syrup and spirits to save time later.

Freezing

I don’t recommend freezing this cocktail because the cream can separate and change texture. It’s definitely a “make-it-fresh” kind of treat.

Reheating

This cocktail is best served cold or at room temp, so reheating isn’t necessary. If you want a warm twist, try gently warming the gingerbread syrup with a splash of hot coffee separately, then mix in vodka and Kahlúa without the cream.

Frequently Asked Questions:

Can I make the gingerbread syrup ahead of time?

Absolutely! The gingerbread syrup tastes even better after sitting in the fridge for a day or two, allowing the flavors to meld together. Just keep it in an airtight container for up to two weeks.

What can I use instead of heavy cream?

You can substitute heavy cream with coconut cream, oat milk, or even half and half if you prefer a lighter version. Each option slightly changes the texture and richness, but the cocktail will still taste delicious.

Is the Gingerbread White Russian Cocktail Recipe very sweet?

The sweetness level can be adjusted by varying the amount of gingerbread syrup you add. I recommend starting with 2 tablespoons and tasting before adding more, so you can tailor it to your preference.

Can I batch this cocktail for a party?

Yes! You can prepare the vodka, Kahlúa, and gingerbread syrup mixture in advance and keep it chilled in the fridge. When ready to serve, pour over ice and add cream individually to keep it fresh and creamy.

Final Thoughts

This Gingerbread White Russian Cocktail Recipe has become my go-to for cozy winter nights and holiday celebrations because it strikes that perfect balance of festive spice and creamy indulgence. Once you give it a try, I’m pretty sure it’ll hold a special spot in your cocktail rotation, too—trust me, your friends will be asking for it all season long.