Gingerbread White Russian

With Cookie Crumb Rim

When the sun has gone down (finally), and we’ve just finished enjoying our fifth (or sixth) meal of the day, there’s nothing like sitting back and enjoying a tipple brimming with classic christmas spices. A warming syrup made using our Golden Latte plus additional nutmeg, cinnamon, and ginger, brings major nostalgia vibes for Christmas passed. 


1 1/2 tsp nutmeg 

3 tsp of cinnamon

1 tsp ginger

1/4 cup vodka

2 tablespoons Kahlua

3 tablespoons coconut cream


cinnamon sticks for garnish



1 cup The Wholefood Pantry Almonds

3 tbsp The Wholefood Pantry Coconut Sugar

½ cup The Wholefood Pantry Brown Rice Syrup

1 tbsp Golden Latte

1. Prepare the crumble mixture by toasting your almonds, coconut sugar, 1 tsp nutmeg and 2 tsp cinnamon in a fry pan over a medium heat until slightly golden.

2. In a medium pot, combine 1 1/3 cups water, Golden Latte, 1 tsp cinnamon, ½ teaspoon nutmeg, 1 tsp ginger, 1 tsp cinnamon and Brown Rice Syrup. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. 

3. Dip top 1cm of cocktail glass rim into a bowl of rice malt, let the excess drip off, then dip into the crumble mixture

4. Fill a glass with ice. Add the vodka, Kahlua, and gingerbread syrup. Stir gently. Add the coconut cream and stir to combine. 

5. Garnish with cinnamon sticks


Serves 1 (but you will have leftover syrup and toasted crumb for many more).



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