In a medium saucepan, combine 1 cup of water, 1/2 cup of honey or maple syrup, 1/4 cup of molasses, 1 tablespoon of sliced fresh ginger, and 2 cinnamon sticks. Bring to a boil over medium heat, stirring until the honey dissolves. Allow to boil for 3-5 minutes, then remove from heat. Stir in 1 teaspoon of vanilla extract, let cool, and strain into a clean container.

Optionally, take a chilled rocks glass and dip the rim in gingerbread syrup followed by a mixture of cinnamon and sugar. Set the glass aside.

Fill the prepared glass with ice cubes. Pour in 2 ounces of vodka and 1 ounce of Kahlúa, followed by 1 ounce of gingerbread syrup. Stir gently to combine.

Slowly pour 1 ounce of heavy cream over the back of a spoon to achieve a layered effect.

Dust the top with ground cinnamon or nutmeg. Add a mini gingerbread cookie on the rim, then serve.