White Russian

Pro tips

• Chill your glass with ice before pouring to keep the drink cold longer without dilution.
• Use fresh, high-quality milk or half-and-half; older dairy can curdle when combined with alcohol.
• Pour the espresso liqueur and vodka first, then top with milk and stir gently to avoid breaking the emulsion.
• Serve immediately over fresh ice to maintain the creamy texture and prevent separation.

Substitutions

• Espresso liqueur → Kahlúa or other coffee liqueur (similar sweetness and depth)
• Vodka → Rum or bourbon (shifts flavor profile but maintains creaminess)
• Milk/half-and-half → Heavy cream (richer) or oat milk (dairy-free alternative)

What's the difference between a White Russian and a Black Russian?

A Black Russian contains only espresso liqueur and vodka, while a White Russian adds milk or half-and-half for creaminess.

Can I use cream instead of milk?

Yes. Heavy cream will make it richer; half-and-half offers a middle ground; whole milk keeps it lighter.

Should a White Russian be shaken or stirred?

Stir it gently with ice to chill and combine without over-aerating, then strain into a glass with fresh ice.

What type of glass should I use?

An old fashioned or rocks glass is traditional for serving this cocktail.

Can I make this ahead of time?

No; prepare it fresh to order to prevent the milk from separating and to ensure proper chilling.