In a saucepan, combine filtered water, honey (or maple syrup), molasses, sliced fresh ginger, and cinnamon sticks. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sweeteners completely. Allow the syrup to boil for 3–5 minutes until it thickens slightly. Remove from heat, stir in vanilla extract, and let it cool. Once cooled, strain the syrup through a fine-mesh sieve into a container.

Take a chilled rocks glass and drizzle a layer of the gingerbread syrup along the inner edges. For an extra festive touch, dip the rim into a cinnamon-sugar mixture, allowing it to coat nicely. Set the glass aside.

Fill the rimmed glass with ice cubes, pour in the vodka and coffee liqueur, followed by 1-2 tablespoons of the gingerbread syrup. Stir gently to combine.

Slowly pour heavy cream over the back of a spoon to float atop the mixed ingredients, creating a beautiful layered effect.

Sprinkle a pinch of ground cinnamon or nutmeg on top and add a mini gingerbread cookie to the glass rim. Serve immediately.