In my young, naive days of turning 21, I had no idea how to order a cocktail. The long lists of drink names were confusing to me. After a few well-meaning friends “initiated” me with the Jagerbomb, I almost gave up on alcohol.
White Russians are creamy, sweet, and delicious but also secretly potent. After drinking three in an hour, I was found to be running laps around a parking lot nearby. Hmmm. Glad I’m no longer 21.5.
The traditional White Russian is made with vodka, Kahlua, and cream. I chose to make mine dairy-free by using full-fat coconut milk. You can freeze these babies into cubes to create a frozen cocktail.
This drink is made even better by adding coffee to the mix. I could have slurped down the entire batch, but I’d be running laps in our backyard. John would have had that. I’m glad to say that, at 26, I am a little bit wiser than when I was 21.
White Russian Cocktail Origin
The first recipe for a White Russian Cocktail was from a 1930 book called The Savoy Cocktail Book. The book contained recipes that used vodka, which was a popular drink at the time. Later, the drink was popularized by the 1998 film The Big Lebowski.
This drink is absolutely delicious. It’s creamy, coffee-infused, and boozy, with a slight coconut flavor. It’s pure sin when you drizzle on some chocolate sauce. Oh my god, we are going to the extreme. Do you want to join?
Ingredients
- 10-14 coconut milk or almond milk ice cubes*
- 1 1/2 ounces vodka
- 1 1/2 ounces Kahlua*
- 1/4 cup of bold coffee (chilled).
- Honey or agave nectar (if vegan) or powdered Stevia (for sweetness).
- Chocolate sauce (optional // for topping)
Instructions
- Pour a can of full-fat coconut milk into an ice cube maker and shake it. You can also use unsweetened almond or light coconut milk. Freeze for 5-7 hours, or overnight.
- Blend the coconut ice, vodka, Kahlua, and coffee in a mixer until smooth. Add agave nectar or honey if you want to adjust the sweetness.
