Thirsty Thursday is here and I’ve got you covered with my version (slightly weird as usual) of a White Russian.
A traditional is vodka, coffee liquer and cream, but I switched things up slightly. The first is that I added a little strong espresso that just enhances the flavor of the Kahlua I used. The second change is that I made it vegan (and super delicious!) by adding thick creamy coconut milk instead of cream or milk. Not only does it make it vegan, but it adds a wonderful depth of flavor that is really complimentary of the coffee. Basically it’s awesome.
Now we have added equally children tied/couldn’t-get-a-babysitter friends to our as non-romantic-as-it-could-get Valentines Day, and I think I will be serving up a round of these after dinner. …
Recipe: Vegan White Russian
Ingredients
- 4 ounces vodka
- 4 ounce brewed espresso, chilled
- 4 ounce Kahlua
- 1/2 cup full fat unsweetened coconut milk
- Ice
Instructions
- Place a large ice cube in the bottom of 2 highball glasses.
- In a cocktail shaker, shake together the vodka, espresso and Kahlua. Pour over the ice cubes.
- Shake the coconut in it’s carton (which will make it a little thick and foamy) and pour it over the drink (it will float on top). Serve this with a spoon to stir the drink together if desired.
Preparation time: 5 minute(s)
Number of servings (yield): 2
God Bless You! I have not had a White Russian in years because of my dairy intolerance. These babies are now an official part of my Valentine’s Day!
Awesome Cindi!! that makes me happy!
Channeling “the Dude” I see!
Can’t wait to try out this yummy Vegan White Russian recipe this weekend. All the ingredients sound delicious. As a passionate home cook, your recipes inspire me. Thank you.