Ingredients
The key to this cocktail lies in selecting quality ingredients that let each flavor shine through. When I first started experimenting with White Russians, I quickly learned that fresh, full-fat cream and a rich coffee liqueur make a world of difference. Choosing a smooth vodka that you enjoy sipping on its own also elevates the experience. Over time, I’ve found that simple, well-chosen ingredients allow you to savor every sip without any overpowering notes.
- 2 ounces vodka (choose a smooth, clean-tasting brand)
- 1 ounce coffee liqueur (such as Kahlúa or a similar favorite)
- 1 ounce heavy cream or half-and-half (for a lighter option)
- Ice cubes
Substitution tip: If you want to lighten it up, swap heavy cream for half-and-half or even oat milk for a dairy-free twist. For a stronger coffee punch, try cold brew concentrate instead of coffee liqueur, but adjust sweetness accordingly.
Instructions
- Fill an old-fashioned glass with ice cubes to chill it well while you prepare the cocktail.
- Pour 2 ounces of vodka over the ice, followed by 1 ounce of coffee liqueur. This layering gives a beautiful dark base.
- Slowly pour 1 ounce of heavy cream or half-and-half over the back of a spoon to float it on top. This creates that signature creamy visual swirl.
- Gently stir just once or twice to combine the cream with the coffee liqueur and vodka, allowing the layers to mingle without fully mixing.
- Serve immediately and enjoy the smooth, velvety texture and balanced flavors.
Pro tip: I like to chill my glass beforehand and use fresh, cold cream straight from the fridge — it makes the drink extra refreshing and silky every time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Classic White Russian Cocktails, recipe, cooking, food
