How to Make a White Russian

Co-authored by Kady Richardson and Jessica Gibson

If you love creamy cocktails that pack a punch, make a White Russian. Pour Kahlua, vodka, and heavy cream into a highball glass over ice. Serve it with the distinctive layers or stir it so the whole drink is creamy. You can even make a large batch of White Russians in advance or play around with flavors and use Baileys Irish Cream. Garnish the cocktail with a maraschino cherry and enjoy this dessert-style cocktail.

Ingredients

Single White Russian

1 fluid ounce (30 ml) of Kahlua
1 fluid ounce (30 ml) of vodka
1 fluid ounce (30 ml) of heavy cream
Ice
Maraschino cherry, for garnish

Makes 1 cocktail

Large Batch of White Russians

2 ¹⁄₂ cups (0.59 l) of Kahlua
2 ¹⁄₂ cups (590 ml) of vodka
2 ¹⁄₂ cups (590 ml) of heavy cream
Ice

Makes about ¹⁄₂ gallon (1.9 l) or 20 cocktails

Baileys White Russian

1 ¹⁄₂ fluid ounces (44 ml) of Baileys Irish Cream or Espresso Crème Liqueur
¹⁄₂ fluid ounce (15 ml) of vodka
2 fluid ounces (59 ml) of whole milk
¹⁄₄ fluid ounce (7.4 ml) of Kahlua, optional
Ice
Maraschino cherry, for garnish

Makes 1 cocktail

Method 1

Method 1 of 3:

Single White Russian

1
Fill a glass with ice. Get out a highball glass that's at least 5 fluid ounces (150 ml) in size and fill it with ice cubes. If you'd like the cocktail to stay cold for longer, consider chilling the glass before you're ready to make the drink.^{[1]
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- If you don't have a highball glass, you can use a stemless wineglass instead.
2
Add Kahlua, vodka, and heavy cream. Pour in 1 fluid ounce (30 ml) of Kahlua and 1 fluid ounce (30 ml) of vodka. Then slowly pour 1 fluid ounce (30 ml) of heavy cream directly on top.^{[2]
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- You can also use whipping cream, which is similar to heavy cream.
Tip: If you'd like to make a lighter White Russian, use half-and-half instead of the heavy cream.

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3
Stir the White Russian if you like. While some people like to leave the layer of heavy cream visible at the top, you can stir the cocktail. This will give you a creamy taste in every sip.^{[3]
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4
Garnish and serve the White Russian. If you'd like a simple garnish, put a single maraschino cherry in the cocktail and serve it immediately. For fun garnishes, you could even top the drink with lightly sweetened whipped cream or a toasted marshmallow.
- Keep your garnish simple to let the beauty of the drink stand out. For instance, you might top the drink with a light garnish, like a single espresso bean, a sprinkle of cinnamon or nutmeg, or a few cocoa nibs.^{[4]
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  Expert Source
  
  Kady Richardson
  Mixologist
  Expert Interview. 6 August 2020.}

Method 2

Method 2 of 3:

Large Batch of White Russians

1
Pour the Kahlua and vodka into a pitcher. Get out a serving pitcher and put 2 ¹⁄₂ cups (0.59 l) of Kahlua into it. Pour in 2 ¹⁄₂ cups (590 ml) of vodka and stir it to combine the liquors.^{[5]
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2
Chill the Kahlua mixture for up to 1 week. Cover the pitcher with plastic wrap and refrigerate it until you're ready to serve cocktails. As long as you don't put ice or heavy cream into the Kahlua mixture, you can chill the Kahlua vodka mixture for up to 1 week.^{[6]
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3
Put ice into highball glasses when you're ready to make the cocktails. This mixture will make up 20 cocktails, so have several glasses chilled or ready to go.^{[7]
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4
Pour the Kahlua mixture and heavy cream into each glass. To make 1 cocktail, pour 2 fluid ounces (59 ml) of the Kahlua vodka mixture into a glass. Then pour 1 fluid ounce (30 ml) of the heavy cream on top. Stir the cocktail if you'd like it to be combined and creamy.^{[8]
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- You'll need a total of 2 ¹⁄₂ cups (590 ml) of heavy cream to make about 20 cocktails.
Tip: You can double this recipe to make 1 gallon (3.8 l) of White Russian cocktails.

Method 3

Method 3 of 3:

Baileys White Russian

1
Put ice into a glass. Get out a highball glass that's at least 6 fluid ounces (180 ml) in size and fill it with ice cubes. Chill the glass if you want the cocktail to stay cold for longer.
- You can also serve the cocktail in a stemless wine glass.
2
Pour the Baileys, vodka, milk, and Kahlua. Add 1 ¹⁄₂ fluid ounces (44 ml) of Baileys Irish Cream or Espresso Crème Liqueur, ¹⁄₂ fluid ounce (15 ml) of vodka, and 2 fluid ounces (59 ml) of whole milk. If you'd like a stronger coffee flavor, pour in ¹⁄₄ fluid ounce (7.4 ml) of Kahlua.

Tip: If you'd like a lower-calorie cocktail, substitute skim milk for the whole milk.
3
Stir the cocktail. Use a spoon or cocktail stirrer to mix the ingredients until they're combined. Since the Baileys is light and creamy, you won't really be able to layer the liquors as you would with a traditional White Russian.
4
Garnish the cocktail and serve it immediately. If you'd like to top the cocktail, add a maraschino cherry or cinnamon stick. Other optional garnishes include shaved chocolate, grated nutmeg, or whipped cream. Enjoy the drink right away for the best flavor.

Expert Q&A
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Question

What are garnishes for a White Russian?

Kady Richardson
Mixologist
Kady Richardson is a mixologist in the San Francisco Bay Area. Kady has completed the Comprehensive Bartending Training Program at The Cocktail Camp in San Francisco and specializes in creating approachable, at-home recipes for cocktails. Kady holds a BA in American Studies and an MA in Sociology from Stanford University.

Kady Richardson

Mixologist

Expert Answer

Support wikiHow by unlocking this expert answer.

Part of the beauty of a White Russian is in its simplicity—it's this interesting-looking, creamy drink that's typically served in a rocks glass. I prefer a light garnish with it. Some people go with a single maraschino cherry, but I might go with a single espresso bean, a few cacao nibs, or a sprinkle of nutmeg or cinnamon.
Question

Is a White Russian high in sugar?

Community Answer

Yes, and it is also high in alcohol.
Question

Is there any substitute for coffee liqueur if I can't obtain that in my country?

Community Answer

Yes. You could try a similar flavor profile, like chocolate liqueur, or you could make your own coffee liqueur (recipes abound online) or try a mixture of strong coffee and sweetener.