Description
This festive Christmas White Russian cocktail blends rich coffee liqueurs, warming cinnamon syrup, and creamy milk for a cozy holiday drink. Featuring a homemade cinnamon syrup infused with honey and vanilla, this cocktail offers a delightful twist on the classic White Russian, perfect for celebrating the season. A non-alcoholic mocktail version is also included, making it a versatile treat for all guests.
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 coconut milk, half and half, cream, or whole milk
- Whipped cream, for topping
- Crushed ginger cookies, for serving (optional)
Mocktail Version
- 1 cup espresso
- 1/2 cup hazelnut syrup
- 1/4 cup cinnamon syrup (from above)
- 1/2 cup water
- 1 1/4 cups coconut milk, half and half, cream, or whole milk
- Whipped cream, for topping
- Crushed ginger cookies, for serving (optional)
Instructions
- Make the cinnamon syrup: In a pot, combine 1/2 cup water, 1/4 cup honey, and 2 cinnamon sticks. Bring the mixture to a simmer over medium heat and let it simmer for 5 minutes. Remove the pot from the heat and stir in 1 teaspoon of vanilla extract. Allow the syrup to cool completely and then refrigerate. The cinnamon syrup can be stored in the fridge for up to 2 weeks.
- Prepare the cocktail: In a large pitcher, combine 1 cup vodka, 3/4 cup Kahlua, 1/2 cup Frangelico hazelnut liqueur, 1/2 cup cinnamon syrup (adjust to taste), 1/4 cup water, and 1 1/4 cups of your choice of coconut milk, half and half, cream, or whole milk. Stir the mixture well to blend all ingredients evenly. Chill the cocktail in the refrigerator for 2 hours to allow the flavors to meld. Stir again before serving.
- Serve the cocktail: Pour the chilled cocktail over ice into individual glasses. Top each serving with a generous dollop of whipped cream and, if desired, sprinkle crushed ginger cookies on top for an extra festive touch.
- Make the mocktail version: In a pitcher, mix together 1 cup espresso, 1/2 cup hazelnut syrup, 1/4 cup cinnamon syrup (or to taste), 1/2 cup water, and 1 1/4 cups coconut milk, half and half, cream, or whole milk. Stir until all ingredients are thoroughly combined. Chill until ready to serve. Before serving, stir again and pour over ice. Garnish with whipped cream and crushed ginger cookies if desired.
Notes
- The cinnamon syrup can be made in advance and refrigerated for up to two weeks, making preparation easy for holiday entertaining.
- Feel free to adjust the amount of cinnamon syrup to suit your preferred level of sweetness and spice.
- Substitute the vodka with additional coffee or milk to create a non-alcoholic version without espresso for a milder mocktail.
- The choice of milk (coconut, half and half, cream, or whole milk) will affect the creaminess and richness of the cocktail; choose based on your personal preference.
- Crushed ginger cookies add a delightful texture and festive flavor, but they are optional.
- For a vegan option, use coconut milk and replace whipped cream with a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Cocktail
- Method: No-Cook
- Cuisine: American
Keywords: Christmas cocktail, White Russian recipe, holiday drinks, cinnamon syrup cocktail, festive drinks, Kahlua cocktail, hazelnut liqueur, winter cocktail, mocktail option
