White Russian

How to Make White Russian

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1. Fill an old-fashioned glass with ice.

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2. Pour in the vodka and coffee liqueur and stir gently for 10 seconds to chill.

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3. Hold a bar spoon upside down over the drink and pour the cream slowly over the back of it, so that it floats on top.

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4. Serve as it is, and stir before drinking, or stir once gently to swirl the cream through.

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Tips for Making White Russian

• Pour the cream over the back of a spoon. It spreads across the surface and floats, where poured straight in it plunges to the bottom and clouds the drink.
• Use plenty of ice. It keeps the drink cold and gives some dilution, so that the cream and spirits do not feel heavy.
• Shake it with ice and strain if you like it colder and frothier. The cream turns to a smooth, creamy foam on top.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with White Russian

• Chocolate brownies
• Tiramisu
• Salted caramel ice cream

Storing & Reheating White Russian

Best made to order and drunk at once, since the cream separates on standing. The vodka and coffee liqueur can be mixed and chilled ahead, with the cream added to each glass. For a lighter drink use whole milk or half-and-half, and oat milk also works well as a substitute for the cream.

White Russian FAQ: Common Questions

White Russian Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.