In a saucepan, combine equal parts water and honey or maple syrup with molasses, sliced fresh ginger, and cinnamon sticks. Bring to a boil over medium heat and let it simmer for 3–5 minutes until fragrant. Stir in vanilla extract, then remove from heat. Allow the mixture to cool, strain it thoroughly to discard solids, and pour the syrup into a storage container.

To add an extra festive touch, prepare your glass by rimming the edge with gingerbread syrup, then dip it into a mixture of cinnamon and sugar.

Fill the prepared rocks glass with ice cubes. Pour in 1 part vodka and 1 part coffee liqueur. Add in 1–2 tablespoons of gingerbread syrup, allowing the flavors to meld together. Gently stir with a cocktail spoon until well combined.

Carefully float the heavy cream on top of your gingerbread white Russian using the back of a spoon, creating a beautiful separation between the dark and light layers.

Garnish your glass with a sprinkle of ground cinnamon or nutmeg and place a mini gingerbread cookie on the rim for a delightful finishing touch.