Gingerbread White Russian

Formally kicking off the holiday season with this comfy Gingerbread White Russian. Home made ginger and cinnamon simple syrup, mixed with the conventional White Russian ingredients of vodka, Kahlúa, and heavy cream. That is the precise holiday twist on the conventional White Russian cocktail, and it’s a delicious excursion deal with!

Gingerbread White Rurssian

The very first time I made a White Russian changed into around this time last year. I made a Chai Russian and I fast fell in love with this more dessert like drink. I assume I love it a lot as it feels more like an after dinner deal with than a cocktail. It’s hinted with espresso, creamy, and well, just in reality desirable.

Gingerbread White Russian


  • 1/4 cup honey
  • 2 cinnamon sticks
  • 3 tablespoons molasses
  • 1 inch fresh ginger, sliced
  • 1 teaspoon vanilla extract


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


  1. 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. 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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