Dessert

Christmas White Russian Recipe

ByLuna Ryder October 31, 2025October 31, 2025

Introduction

This Christmas White Russian is a festive twist on the classic cocktail, combining warm cinnamon syrup and rich hazelnut flavors for a cozy holiday treat. Creamy and spiced, it’s perfect for sipping by the fire or serving at your next holiday gathering.

A clear glass with a diamond pattern holds a layered creamy drink, with a dark brown base at the bottom, followed by a smooth light beige middle layer. On top, a thick swirl of white whipped cream is sprinkled with small brown crumbles and garnished with two cinnamon sticks standing upright. The glass is placed on a white marbled surface dusted with powdered sugar and more brown crumbles. Nearby, a small white Christmas ornament with red details and a glittery green decoration add a festive touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup honey
2 cinnamon sticks
1 teaspoon vanilla extract
1 cup vodka
3/4 cup Kahlua
1/2 cup Frangelico Hazelnut Liqueur
1/2 cup cinnamon syrup
1 1/4 cups coconut milk, half and half, cream, or whole milk
Whipped cream, for topping
Crushed ginger cookies, for serving (optional)

Instructions

Step 1: Make the cinnamon syrup by combining 1/2 cup water, honey, and cinnamon sticks in a pot. Bring to a simmer over medium heat and cook for 5 minutes. Remove from heat, stir in vanilla extract, and let cool. Store in the fridge for up to 2 weeks.
Step 2: In a pitcher, mix the vodka, Kahlua, Frangelico, 1/2 cup cinnamon syrup (adjust to taste), 1/4 cup water, and the cream or milk of your choice. Stir well and chill for 2 hours. Stir again before serving.
Step 3: Serve the cocktail poured over ice. Top with a dollop of whipped cream and sprinkle with crushed ginger cookies if desired for extra festive flavor and crunch.
Step 4 (Optional): To make a mocktail version, combine 1 cup espresso, 1/2 cup hazelnut syrup, 1/4 cup cinnamon syrup (or to taste), 1/2 cup water, and the cream. Stir to combine and chill until ready to serve. Serve over ice with whipped cream and crushed ginger cookies.

Tips & Variations

Use half and half or cream for a richer, creamier drink or coconut milk for a dairy-free option.
Adjust the cinnamon syrup amount to your liking for more or less spice.
Substitute the crushed ginger cookies with crushed graham crackers or shortbread for a different texture.
Prepare the cinnamon syrup in advance to save time on the day you serve the cocktail.

Storage

Keep the cinnamon syrup refrigerated for up to 2 weeks. The mixed cocktail mixture can be stored in the fridge for up to 24 hours, but it’s best served fresh. Stir well before pouring over ice. Leftover drinks with cream may separate upon reheating, so it’s recommended to enjoy cold or at room temperature.

How to Serve

A clear glass with a diamond pattern holds a creamy light brown drink topped with a thick swirl of whipped cream covered in crumbly brown bits. Two cinnamon sticks rest inside the whipped cream on the right side. The glass is placed on a white marbled surface sprinkled with white granules and some brown crumbs scattered around. In the background, there are decorative ornaments including a green and blue shiny object and white balls with red ribbons. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cocktail without alcohol?

Yes, the recipe includes a mocktail version using espresso and hazelnut syrup instead of the vodka and liqueurs. This version maintains the festive flavor without any alcohol.

What milk can I use in this recipe?

You can use coconut milk, half and half, cream, or whole milk depending on your preference. Coconut milk is a great dairy-free alternative, while cream will make the cocktail richer and more indulgent.