Description
Indulge in the warmth of the holiday season with a delightful gingerbread white Russian. This creamy, spiced cocktail combines the flavors of homemade gingerbread syrup, zesty lemon juice, and heavy cream, creating a beverage that feels like a cozy gingerbread cookie in a glass. Perfect for festive gatherings or a quiet night by the fire, this cocktail is easy to prepare and customizable to suit your taste. Garnished with mini gingerbread cookies and a cinnamon-sugar rim, itβs sure to impress your guests and elevate any holiday occasion.
Ingredients
Scale
- 1 1/3 cups water
- 1/2 cup honey (or maple syrup)
- 2 tablespoons molasses
- 2-inch piece of fresh ginger (thinly sliced)
- 2 cinnamon sticks
- 1 teaspoon pure vanilla extract
- Ice
- 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)
- 1β2 ounces (2β4 tablespoons) heavy cream
- Cinnamon and sugar mixture for rimming the glass
- Mini gingerbread cookies for garnish
- Ground cinnamon or nutmeg for dusting
Instructions
- Prepare the Gingerbread Syrup: In a saucepan over medium heat, combine water, honey (or maple syrup), molasses, sliced fresh ginger, cinnamon sticks, and vanilla extract. Simmer for 5 minutes until flavors meld. Strain if desired.
- Mix Your Cocktail: Fill a cocktail shaker with ice, then add lemon juice, brewed coffee, and gingerbread syrup. Shake well until chilled.
- Assemble Your Drink: Rim your glass with cinnamon-sugar. Pour the shaken mixture into the glass over ice and gently layer heavy cream on top. Dust with ground cinnamon or nutmeg and garnish with mini gingerbread cookies.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail (300g)
- Calories: 350
- Sugar: 35g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Adjust sweetness by modifying the amount of gingerbread syrup used. For a non-alcoholic version, replace coffee liqueur with strong brewed coffee or coffee-flavored syrup.