Gingerbread White Russian

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This Gingerbread White Russian will make your holiday dreams come true. A simple homemade gingerbread syrup combined with classic Kahlua and vodka creates a new twist on a classic you won’t want to miss!

If you love Gingerbread, you can pair this Gingerbread White Russian with Gingerbread Donuts.

Small glass of gingerbread white russian

Gingerbread White Russian

Christmas season cocktails are perfect for sitting around the fireplace or having a holiday get together. This winter twist on a classic White Russian Cocktail is perfect. With a delicious gingerbread flavor, you are going to love this Christmas cocktail.

If White Russians are a favorite, then make sure you check out my Pumpkin White Russian and my White Russian Eggnog recipes.  They are full of flavor and great for the holiday season.

Gingerbread white russian with cinnamon stick

Can I Buy Gingerbread Syrup Instead of Making It?

Gingerbread syrup is available in stores for only a short time while you can find it online most of the year. If you would prefer to buy the gingerbread syrup instead of making it from scratch you can. Another option is to use gingerbread creamer instead of making the syrup and using heavy cream. The creamer will give you the same gingerbread flavor while adding the creaminess that the heavy cream adds.

How to Store the Gingerbread Syrup

When you make this syrup you want to store it in an airtight container. Use a mason jar or another type of container that has a lid and you can pour from. For best results, store the gingerbread syrup in the refrigerator for up to two weeks.

Gingerbread white russian sitting on a green plaid cloth

Ingredients for Gingerbread Syrup

  • Honey
  • Molasses
  • Ginger
  • Cinnamon sticks
  • Pure vanilla extract

Ingredients for Gingerbread White Russian

  • Vodka
  • Kahlua
  • Gingerbread syrup
  • Heavy cream
  • Cinnamon sticks
  • Gingerbread cookies

How to Make a Gingerbread White Russian

You will begin by making your homemade gingerbread syrup by heating water, honey, molasses, ginger, and cinnamon in a medium saucepan over high heat.  Once this comes to a boil, allow it to continue cooking for 3-5 minutes, and then remove from heat to add in the vanilla extract.  Set this aside to cool, and then refrigerate until ready to use.
Once you are ready to make your cocktail, you will fill a glass with ice, add vodka, Kahlua, and the gingerbread syrup into a cocktail shaker and shake to combine.  Pour into your glass, then add in the heavy cream and stir.  I garnished with some gingerbread cookies and cinnamon sticks.

Christmas Cocktail in a small glass on green napkin

Gingerbread white russian with cinnamon stick
5 from 17 votes

Gingerbread White Russian

This Gingerbread White Russian will make your holiday dreams come true. A simple homemade gingerbread syrup combined with classic Kahlua and vodka create a new twist on a classic you won't want to miss!
Servings: 1
Prep: 15 minutes
Cook: 10 minutes


Gingerbread Syrup:


  • 2 oz vodka
  • 1 1/2 oz Kahlua
  • 2 oz gingerbread syrup
  • 2 oz heavy cream
  • Cinnamon sticks and gingerbread cookies for garnish


Gingerbread Syrup:

  • In a medium pot, add 1 1/3 cup water, honey, molasses, ginger and cinnamon.
  • Stir to combine.
  • 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.


  • Fill a glass with ice.
  • Add the vodka, Kahlua, and gingerbread syrup to cocktail shaker.
  • Shake to combine. .
  • Pour into your glass.
  • Add the heavy cream and stir.
  • Garnish with cinnamon and gingerbread cookies.

Last Step:

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  • Saucepan
  • Cocktail shaker


Calories: 894kcal | Carbohydrates: 132g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 47mg | Potassium: 736mg | Fiber: 4g | Sugar: 124g | Vitamin A: 833IU | Calcium: 198mg | Iron: 3mg


Gingerbread White Russian

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3 comments on “Gingerbread White Russian”

  1. Recipe doesnt have water listed as an ingredient in the gingerbread syrup. How much water do you use?