Description
Celebrate the holiday season with this festive Christmas White Russian cocktail. This creamy, spiced twist on the classic White Russian combines vodka, Kahlua, hazelnut liqueur, and a homemade cinnamon syrup for warmth and sweetness. Topped with whipped cream and optional crushed ginger cookies, it’s a decadent drink perfect for cozy winter gatherings. A delightful mocktail version is also included for those who prefer a non-alcoholic treat.
Ingredients
Scale
Cinnamon Syrup
- 1/2 cup water
- 1/4 cup honey
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
Cocktail
- 1 cup vodka
- 3/4 cup Kahlua
- 1/2 cup Frangelico Hazelnut Liqueur
- 1/2 cup cinnamon syrup (from above)
- 1/4 cup water
- 1 1/4 cups cream (or coconut milk, half and half, or whole milk)
- Whipped cream (for topping)
- Crushed ginger cookies (optional, for serving)
Mocktail (Non-Alcoholic Version)
- 1 cup espresso
- 1/2 cup hazelnut syrup
- 1/4 cup cinnamon syrup (from above)
- 1/2 cup water
- 1 1/4 cups cream (or coconut milk, half and half, or whole milk)
- Whipped cream (for topping)
- Crushed ginger cookies (optional, for serving)
Instructions
- Make the Cinnamon Syrup: In a medium pot, combine 1/2 cup water, 1/4 cup honey, and 2 cinnamon sticks. Bring the mixture to a gentle simmer over medium heat. Allow it to simmer for 5 minutes, enabling the cinnamon flavor to infuse. Remove the pot from heat and stir in 1 teaspoon vanilla extract. Let the syrup cool completely, then refrigerate. The syrup can be stored in the fridge for up to 2 weeks.
- Prepare the Christmas White Russian Cocktail: In a large pitcher, combine 1 cup vodka, 3/4 cup Kahlua, 1/2 cup Frangelico Hazelnut Liqueur, 1/2 cup of the prepared cinnamon syrup, 1/4 cup water, and 1 1/4 cups cream (or coconut milk, half and half, or whole milk as preferred). Stir the ingredients well until fully blended. Chill the mixture in the refrigerator for 2 hours to allow flavors to meld.
- Serve the Cocktail: Stir the chilled cocktail mixture once more before serving. Pour over ice-filled glasses. Garnish each glass with a dollop of whipped cream and, if desired, sprinkle crushed gingerbread cookies over the top for extra holiday flair and texture.
- Optional – Make the Mocktail Version: For a non-alcoholic option, combine 1 cup espresso, 1/2 cup hazelnut syrup, 1/4 cup cinnamon syrup, 1/2 cup water, and 1 1/4 cups cream (or preferred milk alternative) in a pitcher. Stir well and chill for 2 hours. Serve over ice with whipped cream and crushed gingerbread cookies as garnish, just like the original.
Notes
- The homemade cinnamon syrup adds a unique warmth; store extras in the fridge for up to 2 weeks.
- Milk alternatives such as coconut milk or half and half can be used to suit dietary preferences.
- Crushed gingerbread cookies add festive texture and flavor but are optional.
- For a non-alcoholic version, the espresso-based mocktail replicates the cozy flavors without spirits.
- Adjust the sweetness or cinnamon syrup quantity to taste.
- Serve chilled over plenty of ice for the best experience.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Cocktail
- Method: No-Cook
- Cuisine: American
Keywords: Christmas cocktail, White Russian, holiday drinks, creamy cocktail, cinnamon syrup, festive drinks
