Gingerbread Martini with Kahlua and Coffee: Recipes & Tips

gingerbread martini with coffee liqueur in a cocktail glass

Few cocktails capture winter’s cozy mood like a gingerbread martini. The blend of earthy coffee liqueur, warming spices, and creamy notes delivers a festive sip that’s equal parts dessert and nightcap. Kahlua (or any good coffee liqueur) brings depth, while bold ginger and clove remind us of favorite holiday cookies. Whether you’re prepping cocktails for a party or craving a single boozy treat, this guide unpacks techniques and creative variations for the ultimate gingerbread martini.

Key Ingredients for Gingerbread Flavors

Kahlua or other coffee liqueur: delivers a bittersweet coffee base and blends seamlessly with creamy and spiced ingredients.
Vodka: light, clean spirit for balance and backbone.
Espresso or strong cold brew coffee: intensifies aroma; use freshly brewed for the richest result.
Gingerbread syrup: custom or store-bought, made from ginger, cinnamon, clove, allspice, and molasses.
Cream or milk: adds velvety mouthfeel; dairy or oat/almond milk work equally well.
Garnish: gingerbread cookie, candied ginger, or grated nutmeg accentuates the holiday spirit.

Classic Gingerbread Martini with Kahlua and Coffee

45 ml vodka
30 ml Kahlua
22.5 ml fresh espresso or strong coffee
15 ml gingerbread syrup (see below)
15 ml cream or milk

Fill a shaker with ice.
Add vodka, Kahlua, espresso, gingerbread syrup, and cream.
Shake hard for about 10–12 seconds to chill and blend.
Strain into a chilled cocktail glass.
Garnish with a small gingerbread cookie, grated nutmeg, or a twist of candied ginger.

Homemade Gingerbread Syrup Recipe

60 ml water
60 ml brown sugar
10 ml unsulphured molasses
2.5 ml ground ginger
2.5 ml ground cinnamon
1 ml ground clove
1 ml ground allspice

Combine water, sugar, and molasses in a small saucepan over medium heat.
Stir until the sugar dissolves and the liquid is just barely simmering.
Add ground spices and simmer very gently for 2–3 minutes.
Remove from heat, cool, and strain to remove any sediment.
Store in a sealed container in the fridge for up to 2 weeks.

homemade gingerbread syrup in glass bottle

Creative Variations: Seasonal Twists

Peppermint Gingerbread: Add 5 ml peppermint syrup for a brisk, festive edge.
Rum Swap: Replace vodka with 45 ml dark rum for extra richness and a hint of molasses.
Gingerbread White Russian: Serve over ice in a rocks glass—omit espresso, increase cream to 30 ml.
Vegan Version: Use oat milk instead of cream; ensure gingerbread syrup is honey-free.

gingerbread white russian over ice in rocks glass

Tips for Balancing Spices and Aroma

Taste your syrup before using—spice intensities vary by brand; adjust upward for more ginger heat.
If the cocktail is too sweet, decrease syrup or increase espresso for a drier finish.
Aromatic garnishes (nutmeg, orange zest, or fresh grated ginger) add depth—sprinkle just before serving.
Chill your glass in advance for the best texture and aroma—especially with cream-based drinks.