A Christmas White Russian should feel less like a cocktail and more like sinking into an armchair you never want to leave. Here, the usual suspects of vodka, coffee liqueur and cream are cosied up with hazelnut-sweet Frangelico and a spoonful of homemade cinnamon syrup, then finished with a blizzard of crumbs.
There are Christmas cocktails, and then there is the Christmas White Russian. This one brings cream-swept nostalgia, dressed up with hazelnut Frangelico, cinnamon syrup and a blizzard of biscuit crumbs. It tastes as if someone melted a tray of festive desserts, then poured them straight into a glass.
I love a Christmas White Russian because it suits almost any December moment. Serve it when people arrive red-cheeked from the cold, or later as a tree-lit nightcap once the wrapping paper is bagged and the dishwasher hums. It looks extravagant, yet the mood stays relaxed; this cocktail doesn’t demand poise, only comfortable greed.
A Hazelnut, Coffee & Cinnamon Nightcap
At heart, this keeps the classic trinity of vodka, coffee liqueur and cream. The Christmas part comes from a generous glug of Frangelico. It brings toasted hazelnut warmth without ever turning cloying. It slides so easily into the glass you start to wonder why every White Russian doesn’t taste this way.
Then there is the topping. A proper Christmas White Russian, to my mind, should go slightly over the top. Whip the cream just enough to dollop. Scatter it with gingerbread or speculoos crumbs, white chocolate curls and tiny golden stars.
A Festive Twist
What really ties everything together is the homemade cinnamon syrup. It is a simple mixture of sugar, water and whole spices simmered until the kitchen smells like you have moved into a Christmas card. Cinnamon sticks do most of the heavy lifting, but a star anise or two turns the background gently smoky and mysterious.
Serving and little indulgent touches
When you build the cocktail, that cinnamon syrup softens the edges of the coffee and vodka, so the drink tastes rounded rather than sharp. It also means you can pour the cream with abandon, knowing there is enough spice in the glass to keep things balanced. I like the Christmas White Russian served in a short, weighty glass, filled almost too full so a little cream drips lazily down the side. It feels gloriously, deliberately excessive.
Set the glasses on a tray dusted with sugar “snow”, tuck in a few baubles, and you have a Christmas White Russian that looks as festive as it tastes – the sort of drink that makes people lean in closer and say, “Oh, what’s that?”
Yields:
1 Serving
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
A Christmas White Russian should feel less like a cocktail and more like sinking into an armchair you never want to leave. Here, the usual suspects of vodka, coffee liqueur and cream are cosied up with hazelnut-sweet Frangelico and a spoonful of homemade cinnamon syrup, then finished with a blizzard of crumbs.
There are Christmas cocktails, and then there is the Christmas White Russian. This one brings cream-swept nostalgia, dressed up with hazelnut Frangelico, cinnamon syrup and a blizzard of biscuit crumbs. It tastes as if someone melted a tray of festive desserts, then poured them straight into a glass.
I love a Christmas White Russian because it suits almost any December moment. Serve it when people arrive red-cheeked from the cold, or later as a tree-lit nightcap once the wrapping paper is bagged and the dishwasher hums. It looks extravagant, yet the mood stays relaxed; this cocktail doesn’t demand poise, only comfortable greed.
A Hazelnut, Coffee & Cinnamon Nightcap
At heart, this keeps the classic trinity of vodka, coffee liqueur and cream. The Christmas part comes from a generous glug of Frangelico. It brings toasted hazelnut warmth without ever turning cloying. It slides so easily into the glass you start to wonder why every White Russian doesn’t taste this way.
Then there is the topping. A proper Christmas White Russian, to my mind, should go slightly over the top. Whip the cream just enough to dollop. Scatter it with gingerbread or speculoos crumbs, white chocolate curls and tiny golden stars.
A Festive Twist
What really ties everything together is the homemade cinnamon syrup. It is a simple mixture of sugar, water and whole spices simmered until the kitchen smells like you have moved into a Christmas card. Cinnamon sticks do most of the heavy lifting, but a star anise or two turns the background gently smoky and mysterious.
Serving and little indulgent touches
When you build the cocktail, that cinnamon syrup softens the edges of the coffee and vodka, so the drink tastes rounded rather than sharp. It also means you can pour the cream with abandon, knowing there is enough spice in the glass to keep things balanced. I like the Christmas White Russian served in a short, weighty glass, filled almost too full so a little cream drips lazily down the side. It feels gloriously, deliberately excessive.
Set the glasses on a tray dusted with sugar “snow”, tuck in a few baubles, and you have a Christmas White Russian that looks as festive as it tastes – the sort of drink that makes people lean in closer and say, “Oh, what’s that?”
Yields:
1 Serving
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
A creamy Christmas White Russian with vodka, coffee liqueur, Frangelico and homemade cinnamon syrup, topped with whipped cream, biscuit crumbs and white chocolate.
Ingredients
Adjust Servings
-
200 g caster sugar
-
200 ml water
-
3-4 cinnamon sticks
-
1-2 whole star anise (optional)
-
1 strip orange peel (optional)
-
25 ml vodka
-
25 ml coffee liqueur (e.g. Kahlúa)
-
25 ml Frangelico hazelnut liqueur
-
15 ml cinnamon syrup (from above, or to taste)
-
45 ml single cream or half-and-half
-
Ice cubes
-
30-45 ml double cream, softly whipped
-
1-2 tsp crushed gingerbread or speculoos biscuits
-
1 tsp white chocolate shavings or curls
-
A pinch of edible gold stars (optional)
-
1 cinnamon stick
For the cinnamon syrup (makes ~250ml / 8–10 cocktails)
For one Christmas White Russian
Topping & garnish
Instructions
-
Add the caster sugar, water, cinnamon sticks, star anise and orange peel to a small saucepan. -
Bring to a gentle simmer, stirring until the sugar dissolves. -
Simmer for 5–8 minutes so the spices infuse and the kitchen smells fragrant. -
Turn off the heat and let the syrup steep for 20–30 minutes. -
Strain into a clean jar or bottle, discarding the spices and peel. -
Allow to cool completely, then seal and store in the fridge. -
Fill a cocktail shaker with ice. -
Pour in the vodka, coffee liqueur, Frangelico, cinnamon syrup and single cream. -
Shake for 10–15 seconds, until the outside of the shaker feels very cold. -
Strain into an ice-filled short glass, filling it almost to the top. -
Spoon the softly whipped double cream over the drink so it mounds slightly and can drip a little down one side. -
Scatter with crushed gingerbread, white chocolate shavings and a few edible gold stars. -
Tuck in a cinnamon stick and serve straight away.
Make the Cinnamon Syrup
Mix the Christmas White Russian
Garnish and Serve
Notes
The cinnamon syrup will keep in a sealed jar in the fridge for up to 2 weeks. Shake before using. The syrup recipe makes enough for around 8–10 cocktails. For a stronger coffee flavour, add an extra splash of coffee liqueur. For a lighter drink, you can top with a little extra single cream or milk instead of more alcohol.
Ingredients
Adjust Servings
-
200 g caster sugar
-
200 ml water
-
3-4 cinnamon sticks
-
1-2 whole star anise (optional)
-
1 strip orange peel (optional)
-
25 ml vodka
-
25 ml coffee liqueur (e.g. Kahlúa)
-
25 ml Frangelico hazelnut liqueur
-
15 ml cinnamon syrup (from above, or to taste)
-
45 ml single cream or half-and-half
-
Ice cubes
-
30-45 ml double cream, softly whipped
-
1-2 tsp crushed gingerbread or speculoos biscuits
-
1 tsp white chocolate shavings or curls
-
A pinch of edible gold stars (optional)
-
1 cinnamon stick
For the cinnamon syrup (makes ~250ml / 8–10 cocktails)
For one Christmas White Russian
Topping & garnish
Instructions
-
Add the caster sugar, water, cinnamon sticks, star anise and orange peel to a small saucepan. -
Bring to a gentle simmer, stirring until the sugar dissolves. -
Simmer for 5–8 minutes so the spices infuse and the kitchen smells fragrant. -
Turn off the heat and let the syrup steep for 20–30 minutes. -
Strain into a clean jar or bottle, discarding the spices and peel. -
Allow to cool completely, then seal and store in the fridge. -
Fill a cocktail shaker with ice. -
Pour in the vodka, coffee liqueur, Frangelico, cinnamon syrup and single cream. -
Shake for 10–15 seconds, until the outside of the shaker feels very cold. -
Strain into an ice-filled short glass, filling it almost to the top. -
Spoon the softly whipped double cream over the drink so it mounds slightly and can drip a little down one side. -
Scatter with crushed gingerbread, white chocolate shavings and a few edible gold stars. -
Tuck in a cinnamon stick and serve straight away.
Make the Cinnamon Syrup
Mix the Christmas White Russian
Garnish and Serve
Notes
The cinnamon syrup will keep in a sealed jar in the fridge for up to 2 weeks. Shake before using. The syrup recipe makes enough for around 8–10 cocktails. For a stronger coffee flavour, add an extra splash of coffee liqueur. For a lighter drink, you can top with a little extra single cream or milk instead of more alcohol.
