Gingerbread White Russian

1
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"A Christmas-y take on a favorite cocktail! This would be a great syrup to keep on hand throughout the season! From Half-Baked Harvest. NOTE: This makes enough syrup for about 16 cocktails, depending on how sweet you like it."

Original recipe yields 1 serving
OK
  • For Gingerbread Syrup
  • For Cocktail

Nutritional

  • Serving Size: 1 (649.7 g)
  • Calories 1049.7
  • Total Fat - 18.5 g
  • Saturated Fat - 6 g
  • Cholesterol - 37.3 mg
  • Sodium - 562.9 mg
  • Total Carbohydrate - 191.2 g
  • Dietary Fiber - 9.9 g
  • Sugars - 154.2 g
  • Protein - 5.9 g
  • Calcium - 367.4 mg
  • Iron - 7.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.4 mg

Make the Gingerbread Syrup:


Step 1

In a medium pot, combine the water, 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. (I would double this recipe!!!)

To Make the Cocktail:


Step 2

Fill a pretty glass with ice. Add the vodka, kahlua and gingerbread syrup. Stir gently. Add the heavy cream and again stir gently to combine. Garnish with a cinnamon stick, and if you're feeling very decadent, a gingerbread cookie.

NOTE: This is super good with a cinnamon sugar rim. Do this before adding the ice, of course!


Tips & Variations


No special items needed.

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