This gingerbread cocktail is a wonderful wintery twist on the classic Black Russian. A splash of homemade gingerbread syrup perks this classic Kahlúa cocktail up beautifully. Just add a warm fire for the cosiest of nights.
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This Black Russian gingerbread cocktail has been hiding on my blog, tagged onto the end of another recipe, for a number of years. Since I appear to have a growing soft spot for coffee cocktails, I decided it was high time this drink got its moment in the spotlight.
You’re likely familiar with the classic Black Russian – a winning combination of vodka and coffee liqueur? But I’ve slipped some robustly flavoured homemade gingerbread syrup into the base to turn this Kahlúa cocktail into something entirely suitable for cosying up with as winter takes us over.
Why make this gingerbread Black Russian?
This gingerbread cocktail is a semi-sweet drink, served on the rocks, with a lovely warming spice to it. I say this often, but it’s the kind of drink that calls for a roaring fire to sit beside, in big comfy armchairs and your favourite film on the TV.
Made without espresso coffee, this Kahlúa cocktail is a great option for those coffee cocktail fans who don’t like to quaff too much caffeine in the evening.
And the best part is that it’s quick and easy to make if you have a batch of gingerbread syrup stashed away in the fridge.
So if you enjoy the occasional classic Black Russian cocktail, give this spiced gingerbread version a try over the winter months. It’s deeply comforting. Oh, and it’s a great partner to serve with my Black Russian cocktail truffles.
Ingredients notes
My top choice of coffee liqueur for this gingerbread cocktail is Kahlúa. It has the ideal level of sweetness to impart into the drink alongside the vodka and gingerbread syrup.
As far as the syrup goes, I highly recommend making my strong gingerbread syrup. It has a very potent flavour so only a little is needed to present a good spice level in this drink without injecting too much sweetness into it.
Pick a reputable brand of vanilla vodka, such as Absolut (Swedish). The whisper of vanilla marries beautifully with the coffee and spice profile of this Kahlúa cocktail.
More about Kahlúa
Kahlúa is a coffee flavoured liqueur originating from Mexico. It’s deeply delicious, with a sweetish edge to it. Notes of mellow butter and chestnuts sit alongside the bold coffee flavour.
What is it made from?
It is made from rum, sugar and Arabica coffee.
How can it be used?
Kahlúa coffee liqueur can be enjoyed neat, on the rocks or it can be used in cocktails and drinks such as the Black Russian, White Russian, espresso martini or gingerbread latte.
Step-by-step instructions
This Kahlua cocktail could not be simpler to make:
- Pour all ingredients into a jug along with a handful of ice
- Stir briskly for 30 seconds
- Strain into a rocks glass filled with ice cubes
If you want to get fancy then a cocktail cherry and/ or a twist of orange peel are welcome additions to this warming gingerbread cocktail but are by no means essential.
Expert Tips
- Use plenty of ice when mixing the cocktail and when serving in the rocks glass. This drink is best served ice cold
- The gingerbread syrup can be made in advance and kept in the fridge
- If possible chill your serving glass for 15 minutes to ensure the drink is as cold as can be at the point of serving
- Adjust the level of syrup used in this gingerbread cocktail to suit your own taste. It’s sweet enough for me, but if you prefer it a little less sweet or sweeter still that’s fine with me
Frequently asked questions
Sure. Tia Maria is a great option, but really any coffee liqueur can be used in place of the Kahlúa.
Regular vodka works fine for this recipe, but for an alternative and deeply warming spin on this Kahlúa cocktail try dark rum. It adds depth and mellowness to this gingerbread drink and is ideal on cold, dark evenings.
Technically, yes you could. However, they will vary in strength of flavour considerably and, in some cases, you may end up having to add so much syrup to get the gingerbread flavour to shine through that the cocktail ends up far too sweet to be enjoyable./
Do yourself a favour and make yourself my punchy gingerbread syrup – it lasts for around 4 weeks in the fridge.
More recipes using Kahlúa
Black Russian Gingerbread Cocktail (a Kahlúa cocktail)
Ingredients
- 40 ml Vanilla vodka
- 20 ml Kahlúa liqueur or other coffee liqueur
- 10 ml Gingerbread syrup
Instructions
- Pour all ingredients into a jug along with a large handful of ice
- Stir briskly for 30 seconds until the drink is well mixed and ice cold
- Strain into a rocks glass filled with ice cubes
- Serve as it is or garnish with cocktail cherries or a strip of orange peel if desired
Notes
- Use plenty of ice when mixing the cocktail and when serving in the rocks glass. This drink is best served ice cold
- The spiced gingerbread syrup can be made in advance and kept in the fridge
- If possible chill your serving glass for 15 minutes to ensure the drink is as cold as can be at the point of serving
- Adjust the level of syrup used in this gingerbread cocktail to suit your own taste – it’s sweet enough for me, but if you prefer it a little less sweet or sweeter still that’s fine with me
- Any coffee liqueur can be used in place of the Kahlúa – Tia Maria is a great second choice
- Regular vodka works fine for this recipe
- For an alternative, a deeply warming spin on this Kahlúa cocktail try dark rum in place of the vodka. It adds depth and mellowness to this gingerbread drink and is ideal on cold, dark evenings
- Use alternative gingerbread syrups cautiously – they will vary in strength of flavour considerably. In some cases, you may end up having to add so much syrup to get the gingerbread flavour to come through that the cocktail ends up too sweet
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