WHITE RUSSIAN

To us, Kahlúa is easily the best coffee liqueur for a White Russian. And we’ve tried a lot of different brands. It’s also the classic and most popular coffee liqueur for this cocktail all around the world. Since Kahlúa is made with rum and real coffee beans, it has a sweet and strong coffee flavour. Also, the combination of coffee, vanilla and chocolate hints in Kahlúa balances the cream and vodka. Making it the perfect fit.

It’s a matter of taste. We’ve played around a lot with the measurements and there are many different recipes online. But our recipe is the simplest and most balanced. If you want a sweeter, more coffee-forward drink, add more Kahlúa. For a stronger vodka presence, reduce the Kahlúa slightly.

We think the ideal White Russian tastes sweet, creamy and indulgent. But it really depends on the ingredients, so feel free to play around with the recipe to find what works best for you. If you like the Espresso Martini, you’ll probably like this cocktail too.

Our easy recipe uses heavy or full cream. So we naturally think that’s best. But you can also use full-fat milk, half-half or plant-based cream or milk. We secretly like oat milk too. It’s completely up to you and your personal preference. Bear in mind milk will be lighter in texture and not make your White Russian as creamy.

Normally, no. You can use milk but there’s a chance it can curdle. For example, if the milk is near its expiration date or already has a higher acidity level than the vodka due to age, it may curdle when mixed with alcohol. Also, adding cold milk to room temperature vodka (or vice versa), the sudden change in temperature can cause curdling.

We think the easiest way to mix up the flavours is to use different vodkas, since they all have distinctive tastes. But you can also try some of our other Kahlúa flavors. We also suggest experimenting with garnishes like cocoa powder or chocolate shavings, or add a pinch of cinnamon or nutmeg for warmth and spice. Check out some of our White Russian Variations. Our favourite with tequila is the Mexican White Russian.

We don’t suggest it if you’re after that traditional marbled look, but we do recommend you stir it just before sipping. This brings those flavours and colours to life, since the heavier ingredients tend to sink to the bottom. We think it’s an amazing crowd pleaser because of those beautiful layers. It doesn’t look beginner friendly, but it really is easy to make. Simply pour in the cream slowly on the back of a spoon.

Whenever you like! There are no rules and it’s not meant to be a seasonal drink. We find it works best either as a pre-dinner aperitif, an after-dinner treat, or simply enjoying one when you’re chilling at home with a friend. But it’s totally up to you.

The White Russian is typically served in a rocks glass or an Old Fashioned glass. We find that a rocks glass keeps things nice and simple and shows off the beautiful layering effect. If you can, we recommend pre-chilling your glass to stop the ice melting too fast and diluting the drink.

As the name suggests, both drinks are related. The Black Russian is the big brother, and doesn’t contain any cream. It’s made with just two ingredients, and has a more robust, pronounced coffee flavour and is less sweet since it lacks cream. While the White Russian has a light and creamy appearance and taste. Here’s our favourite Black Russian Recipe.

Depends on how strong you make it. The strength of your cocktail depends on the ratio of vodka to the other ingredients. However, it is generally considered a creamy, easy-to-drink cocktail.

Yes, there is a small amount of caffeine in this drink because it contains Kahlúa coffee liqueur, which is made with real coffee beans. You can see the amount of caffeine in our products by checking our Kahlúa Products page.

We always recommend making your cocktail fresh for that beautiful layered effect. However, you can also prepare the Kahlúa and Absolut Vodka mixture in advance and store it in the fridge. Simply add the cream and ice just before serving for the best experience.