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Get in the holiday spirit with this Gingerbread White Russian Mocktail with robust, freshly brewed coffee, a layer of thick cream, and a gingerbread syrup flavored with warm spices, like cinnamon and fresh ginger.
Mocktails are an excellent way to celebrate the most wonderful time of the year with the ones you love, and they can be enjoyed without the buzz!
There’s just something about the coziness of gingerbread syrup made with fresh spices that makes the season extra sweet! This non-alcoholic beverage is a fun way to get in the holiday spirit!
Try my Peppermint White Russian Mocktail for another fun take on a classic cocktail. It’s one of my most popular recipes during the holiday season!
Why You’ll Love This Recipe
- Holiday drink everyone will love!
- Cozy and comforting seasonal flavor
- You won’t miss the alcohol
Key Ingredients
For the syrup:
- Honey and Molasses– Sweetens the syrup with rich flavor. Use local honey if you can.
- Ginger– Fresh ginger root is more aromatic than dried ginger, adding a lovely kick to the syrup.
- Cinnamon Sticks and Star Anise– If you can’t find star anise, substitute a pinch of ground anise or extra cinnamon.
- Vanilla extract– Vanilla extract adds creamy notes to complete the gingerbread taste.
For the Mocktail
- Coffee– I like to use double-strength brewed coffee (chilled) for a rich flavor and enough bitterness to contrast the sweet syrup and cream. Use good-quality coffee for the best results. Decaf coffee also works for this recipe if you want to avoid the caffeine. Short on time? Use store bought cold brew.
- Gingerbread syrup– Homemade and delicious (recipe below)
- Heavy Cream– Adjust the amount of cream to your preference. You can use half-and-half or even whole milk if you want a lighter version.
- Garnish– Top off the festive mocktail with freshly grated nutmeg, cinnamon sticks, star anise, or gingerbread cookies, if desired.
How To Make A Gingerbread White Russian
This is an overview of the instructions, be sure to see the recipe card for all the details.
For the syrup:
Prepare the gingerbread syrup ahead of time so it has a chance to chill.
- Start by placing a small saucepan over high heat. Add the water, molasses, honey, cinnamon sticks, ground ginger, and star anise. Then, bring them to a boil and cook for three more minutes.
- Next, remove the syrup from heat and stir in the vanilla extract, setting it aside to cool. Once cooled, use a slotted spoon to remove the whole spices and store the gingerbread syrup in an airtight container in the refrigerator until it has cooled and you’re ready to add it to the holiday mocktail.
For the Mocktail
- First, fill a glass with ice, brewed coffee, gingerbread syrup, and heavy cream. Gently stir to combine, and garnish with cinnamon sticks, star anise, or gingerbread cookies.
- Enjoy the festive beverage freshly made!
Expert Tips
- Take the time to make the homemade gingerbread syrup. It’s the star of the show! It’s so worth it! Use the extra in your morning cup of coffee, add to hot cocoa, or steamed milk for a cozy warm drink.
- Save time by making the syrup a day ahead and storing it in the refrigerator. It can be made up to two weeks in advance.
- Grate a little nutmeg over the top for an extra layer of holiday spice!
- Add vodka: For the cocktail version use 2 ounces of vodka and replace the brewed coffee with Kahulua or another coffee liqueur. Try cinnamon or vanilla vodka for extra flavor.
- I found these gorgeous gold rimmed glasses on Amazon
Garnish Like a Pro!
A garnish makes the drink stand out and brings a holiday flare to the recipe! Here are some easy-to-do ideas:
- Sugar Rim– Rim the glass with raw sugar. Use red and green sugar for something extra special! See my instructions below.
- Cinnamon and Sugar Rim– To continue the warm seasonal flavors, the rim of the glass is dipped in a combination of cinnamon powder and sugar or brown sugar.
- Crushed Cookies– Another fun way to rim the glass is with crushed gingersnap cookies!
- Whole Spices– Drop in a cinnamon stick or float star anise on the beverage.
- Gingerbread Cookie: Carefully slice a soft gingerbread cookie to create a cut that allows the cookie to sit on the rim of the glass, like an orange wheel or strawberry garnish.
Garnishes are usually just fresh ingredients you have on hand because of the recipe. Have fun with it!
Sip on this delicious beverage while enjoying bites of these irresistible homemade Candied Pecans, sweet Gingerbread Caramel Corn, or these decadent Chocolate Hazelnut Drop Cookies!
How to Rim a Glass with Sugar
- Wet the rim of the glass with honey. You can also use, simple syrup, or even just water.
- Put some raw or colored sugar in a saucer and then dip the edge of the glass in the sugar, rolling it a little if necessary.
Garnishes are usually just fresh ingredients you have on hand because of the recipe. Have fun with it!
Frequently Asked Questions
A traditional White Russian cocktail is made with vodka, coffee liqueur, like Kahlua, and cream served over ice. We’ve made a nonalcoholic version with a holiday flavor, gingerbread, for a festive flair.
They may be hard to come by, but there are drinks made without alcohol content while tasting like traditional vodka. Arkay and Strykk Not Vodka are some of the most popular brands of non-alcoholic vodka.
The classic beverage is usually served as poured, not shaken or stirred. This allows you to sip the coffee part of the drink through the cream. However, if you want the flavors blended, shaking is the way to go!
Storing and Freezing
While the gingerbread syrup will keep for about two weeks in an airtight container in the fridge, the assembled White Russian mocktail is best enjoyed freshly made. The beverage may last a couple of days in the fridge if you have leftovers, but it’s best to keep all the components separate.
You can freeze the drink using an ice tray, then thaw the cubes next time you have a craving!
More of our favorite
Holiday Drink Recipes
Click here for a complete list of elegant, non-alcoholic Mocktails
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Gingerbread White Russian Mocktail
Equipment
- measuring cups and spoons
- Cocktail glass
- Saucepan
Ingredients
Gingerbread Syrup
- 1 ¼ cup water
- ¼ cup honey
- 3 tablespoons molasses
- 1 inch fresh ginger root peeled and sliced
- 2 cinnamon sticks
- 1 star anise
- 1 teaspoon vanilla extract
Gingerbread White Russian
- 2 ounces double strength brewed coffee
- 2 ounces gingerbread syrup
- 2 ounces heavy cream
- Fresh grated nutmeg optional garnish
- Additional cinnamon sticks star anise, or gingerbread cookies for optional garnish.
Instructions
Syrup
- In a small saucepan over high heat, add the water, honey, molasses, ginger, cinnamon, and star anise. Bring to a boil, and cook for 3 minutes
- Remove from heat and stir in the vanilla extract. Set aside to cool. Once cooled, use a slotted spoon to remove the ginger pieces, cinnamon sticks and star anise. Store in an airtight container in the refrigerator for up to two weeks.
Cocktail
- Fill a glass with ice, add vodka, coffee liqueur, gingerbread syrup, and heavy cream. Stir gently to combine. Garnish with cinnamon sticks, star anise, or gingerbread cookies.
- Serve immediately.
Notes
- Prepare the gingerbread syrup ahead of time so it has a chance to chill.
- The gingerbread syrup is the star of this recipe, so take your time to make it. The combination of honey, molasses, fresh ginger, and spices gives it a warm and spicy flavor.
- Use fresh ginger for the best flavor. Fresh ginger root is more aromatic than dried ginger, and it adds a lovely kick to the syrup.
- If you can’t find star anise, you can substitute with a pinch of ground anise or extra cinnamon.
- Use good-quality coffee for the best results. You can adjust the amount of cream to your preference. If you want a lighter version, you can use half-and-half or even whole milk.
Nutrition
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LOVE this Mocktail! The combination of flavors is so festive, and the homemade gingerbread syrup really takes it over the top.
Love the ginger accent