In a medium saucepan, combine water, honey or maple syrup, molasses, sliced fresh ginger, and cinnamon sticks. Bring to a gentle boil and simmer for 3 to 5 minutes. Stir in vanilla extract and let cool before straining.

Rim your glass with the gingerbread syrup and roll it in a cinnamon and sugar mixture. Set aside.

Fill the prepared glass with ice cubes. Pour in vodka, followed by coffee liqueur and gingerbread syrup. Stir gently to combine.

Slowly pour heavy cream over the back of a spoon to create a layered effect.

Garnish with ground cinnamon or nutmeg and a mini gingerbread cookie on the rim. Serve immediately.