Ingredients

Ingredients

For the gingerbread simple syrup (makes about 1 1/3 cups):

• 1 cup water
• 1/2 cup packed light brown sugar​
• 1/2 cup granulated sugar
• 2 tablespoons molasses (not blackstrap)
• 1 (2-inch) piece ginger (about 1 ounce), thinly sliced
• 2 (3-inch) cinnamon sticks
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract

For the rim (optional):

• 1 teaspoon granulated sugar
• 1/2 teaspoon ground cinnamon

For 1 cocktail:

• Ice
• 3 ounces vodka
• 2 ounces Gingerbread Simple Syrup (recipe above)
• 2 ounces heavy cream or half-and-half
• 1 teaspoon coffee rum liqueur, such as Kahlúa
• Cinnamon stick and/or gingerbread cookie, for garnish​ (optional)

Make the gingerbread simple syrup:

1. Bring 1 cup water, 1/2 cup packed light brown sugar​, 1/2 cup granulated sugar, 2 tablespoons molasses, 1 thinly sliced (2-inch) piece ginger, 2 (3-inch) cinnamon sticks, 1 teaspoon instant espresso powder, and 1 teaspoon vanilla extract to a boil in a small saucepan over medium heat, stirring until the sugar is dissolved.
2. Reduce the heat to maintain a simmer and cook for 5 minutes. Turn off the heat. Let sit until cooled to room temperature, about 1 hour.
3. Pour through a strainer set over a resealable container and discard the contents of the strainer. Seal the container and refrigerate until ready to use.

Make the cocktail:

1. If you’d like a sugared rim, stir 1 teaspoon granulated sugar and 1/2 teaspoon ground cinnamon together on a small, flat plate; spread into an even layer. Run a damp paper towel over the rim of a rocks or old-fashioned glass to moisten. Invert the glass into the cinnamon sugar, turning it as needed, to coat the rim.
2. Fill the glass with ice. Add 3 ounces vodka, 2 ounces gingerbread simple syrup, 2 ounces heavy cream, and 1 teaspoon coffee liqueur. Stir until well combined. (For a more dramatic presentation, stir all the cocktail ingredients without the cream, then float the cream on top and serve with a swizzle stick or cinnamon stick for stirring.) Garnish with a cinnamon stick and/or gingerbread cookie if desired.

Recipe Notes

Make ahead: The gingerbread simple syrup can be made up to 1 week ahead and refrigerated in an airtight container.

For a large batch (serves 5 to 6): Stir 2 cups vodka, 1 1/3 cups gingerbread syrup, 1 1/3 cups heavy cream, and 1 tablespoon plus 2 teaspoons coffee liqueur together in a pitcher. Refrigerate until ready to serve (it can be made up to a few hours ahead). Stir again before serving. Pour 7 to 8 ounces into each ice-filled glass. Garnish each with a cinnamon stick and/or gingerbread cookie.