I’m Full Of Holiday Spirit…
…And Most Of It Is From This Cocktail!
If you’re anything like me, you are already full of festive spirit and this Gingerbread White Russian Cocktail from fellow blogger Half Baked Harvest is the perfect way to help you kick off the holiday season.
With hints of ginger, cinnamon, molasses, and vanilla, it tastes just like a gingerbread cookie! With the additional taste of the coffee from the Kahlúa, the smoothness of the heavy cream, and the kick from the vodka, I can’t think of a better way to celebrate Christmas – can you?
But this isn’t any old cocktail, it’s a Christmas cocktail! So you’ll need to deck your drink and decorate it to holiday supremeness! And just how to achieve that? Rim each glass with cinnamon sugar and top with a cute gingerbread cookie. Now your holiday cocktail is adequately dressed to festively impress – now that deserves a drink!
I used these adorable Tovolo Ginger Boys Cookie Cutter Set to create my cocktail cookie toppers. The set includes 1 BPA free plastic cutter and 6 gingerbread boy stencils to stamp your favorite character directly into the cookie dough, making icing and decorating as easy as pie.
These items from my online store make the perfect aides for creating this festive cocktail:
- King Cube Clear Ice System – serve your cocktail over a giant crystal clear ice cube to really impress
- Set of 2 Paring Knives with Protective Blade Covers – perfect for slicing the ginger
- Silicone Spatula – how can you resist the festive red options?
- Stainless Steel Measuring Cups – for fast, easy and precise measuring
- Double Spoon Rest – keep worktops clean and mess free whilst you’re hard at work in the kitchen
Gingerbread White Russian Cocktail
¼ Cup Honey
3 Tbsp Molasses
1 Inch Fresh Ginger, Sliced
2 Cinnamon Sticks
1 Tsp Vanilla Extract
Gingerbread White Russian
To Make the Gingerbread Syrup:
In a medium pot, combine 1¹⁄3 cups water, with the honey, molasses, ginger and cinnamon.
Bring to a boil over a high heat. Boil for a further 3-5 minutes, then remove from the heat.
Stir in the vanilla and set aside to cool.
Keep in the fridge for up to 2 weeks.