Bobbie'sKitchen
Cocktails & Mocktails

Gingerbread White Russian

A creamy coffee cocktail with molasses, gingerbread spices and a festive cookie garnish.

Gingerbread White Russian, photographed by Bobbie
The original food picture from Bobbie's recipe card.
Makes 1 drink (or a pitcher for 8) 5 minutes to mix with prepared syrup; syrup requires 10–15 minutes simmering plus coolingBuy ingredients on Amazon Make a shopping list for this
Contains alcoholAdults onlyMake aheadContains dairy

Contains alcohol — adults only. Card heading states 5 minutes total and 0 minutes cook (just mix); syrup takes 10–15 minutes plus cooling. Bobbie confirmed the vanilla is stirred into the syrup after it comes off the heat, before cooling completely. Pitcher: mix in a large pitcher with ice; stir well and serve over ice; garnish with whipped cream, cinnamon and mini gingerbread cookies. Tips: molasses gives authentic flavor; chill cream; heavy cream for richness or half and half for lighter texture; large cubes; graham crackers and cinnamon rim; make ahead; mini gingerbread cookie on the rim. Variations: vanilla liqueur; pumpkin pie spice; add ½ oz chocolate liqueur; caramel sauce. Mocktail: non-alcoholic coffee liqueur with gingerbread syrup and cream. Syrup keeps airtight refrigerated up to 2 weeks; mixed cocktail without ice can be made up to 24 hours ahead and refrigerated, stirring with ice before serving. Pair with gingerbread cookies, pumpkin pie, pecan pie, roast turkey, herb stuffing, Brie, candied pecans, charcuterie or chocolate desserts.

Ingredients

Gingerbread syrup (about 1 cup, enough for 8 drinks, as printed)

  • 1 cup brown sugar (200 g)
  • 1 cup water (240 ml)
  • 2 tbsp molasses
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 tsp vanilla extract

Cocktail (1 drink)

  • 2 oz vodka (60 ml)
  • 1 oz coffee liqueur (Kahlúa or similar) (30 ml)
  • 1 oz gingerbread syrup (30 ml)
  • 2 oz heavy cream (60 ml) or half and half
  • Ice (large cube preferred)

Garnish

  • Whipped cream (optional)
  • Ground cinnamon (optional)
  • Gingerbread cookie (optional)
  • Cinnamon stick (optional)

Pitcher (8 servings, as printed)

  • 16 oz vodka (480 ml)
  • 8 oz coffee liqueur (240 ml)
  • 8 oz gingerbread syrup (240 ml)
  • 16 oz heavy cream (480 ml)

Buy the ingredients on Amazon

Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.

Tick items above to build your Amazon list

Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.

As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.

Method

  1. 1

    Make the gingerbread syrup: in a small saucepan, combine brown sugar, water, molasses, ginger, cinnamon, nutmeg and cloves. Bring to a gentle simmer and cook for 10–15 minutes, stirring often. Remove from heat, stir in the vanilla, then let cool completely and strain. Store in a jar in the refrigerator for up to 2 weeks.

  2. 2

    Prepare the glass: fill a rocks glass with a large ice cube or ice. Optional: rim the glass with crushed graham crackers for a festive touch.

  3. 3

    Make the cocktail: in the glass, add vodka, coffee liqueur and gingerbread syrup. Slowly pour the cream over the back of a spoon or directly for a beautiful layered effect. Stir gently if desired.

  4. 4

    Garnish and enjoy: top with whipped cream, a sprinkle of cinnamon and a gingerbread cookie or cinnamon stick. Sip and savor!

Get this in a pack

Gingerbread White Russian is printed in Holiday Cocktails & Mocktails

29 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside

$9

Or get every pack in one go: The Whole Kitchen Collection — $39

From Bobbie's “Bobbie's Recipe Card 109”. Written up by Bobbie's Kitchen · Updated 26 October 2026