Gingerbread White Russian Cocktail
A cozy winter cocktail that blends gingerbread spice with classic white Russian ingredients for a creamy, festive drink. Quick to make and perfect for holiday gatherings.
Equipment
- Cocktail shaker
- Jigger or measuring spoon
- Muddler
- Fine strainer
- Tall cocktail glasses
Ingredients
For the Cocktail Base
- 1 ½ oz (45 ml) vodka
- 1 oz (30 ml) coffee liqueur
- 1 oz (30 ml) heavy cream
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- Pinch ground cloves
For the Gingerbread Layer
- 1 tsp molasses
- a splash vanilla extract
Garnish (optional)
- Ground nutmeg for dusting
- Fresh mint sprig for aroma
Instructions
Step 1: Prepare the Spice Mix
- Combine ground ginger, cinnamon, and cloves in a small bowl.
- Tip: If you prefer a smoother spice profile, pulse the mix briefly in a spice grinder.
Step 2: Assemble the Cocktail Base
- Pour vodka, coffee liqueur, and heavy cream into the shaker. Add the spice mix.
- Shake vigorously until the mixture froths, about 15–20 seconds.
- Tip: A full shake creates a silky microfoam that enhances the drink’s creamy texture.
Step 3: Incorporate the Gingerbread Layer
- Add molasses and vanilla to the shaker.
- Shake again briefly to blend the sweet, caramel tones with the spiced liquid.
- Tip: For a more pronounced gingerbread flavor, use a light molasses that’s less syrupy.
Step 4: Strain and Serve
- Strain the mixture into two chilled cocktail glasses.
- Tip: Use a fine strainer to catch any spice shards and ensure a smooth pour.
Step 5: Garnish and Finish
- Dust the top with ground nutmeg and drop a mint sprig into each glass for a fragrant lift.
Pro Tips
- Shake with ice to keep the drink chilled without diluting its rich flavor.
- Use freshly ground spices to intensify aroma and taste.
- Serve in clear glasses to showcase the beautiful amber swirl.
- For a dairy-free version, substitute coconut cream for heavy cream.
- Add a dash of cinnamon syrup for extra sweetness without overpowering the spices.
Notes
Pro tips