In a medium saucepan, combine water, honey or maple syrup, molasses, fresh ginger, and cinnamon sticks. Bring to a gentle boil over medium heat, stirring occasionally for 3-5 minutes. Once boiling, remove from heat and stir in vanilla extract. Let it cool before straining into a jar, and store in the refrigerator.

To rim a rocks glass, dip the rim in gingerbread syrup and roll it in a mixture of sugar and ground cinnamon. Fill the glass with ice cubes.

In your prepared glass filled with ice, pour vodka and Kahlúa. Drizzle in the homemade gingerbread syrup and stir gently for about 10-15 seconds.

Slowly pour heavy cream over the back of a spoon to float atop the mixed cocktail.

Sprinkle a pinch of ground cinnamon or nutmeg atop the cream layer. Optionally, add a mini gingerbread cookie on the rim. Stir before serving if desired.