Ghostly White Russian with Coffee Liqueur Cocktail Recipe

When I’m in the mood for a spooky treat—maybe for a party or just a quiet night—I’ll whip up a Ghostly White Russian. It’s a classic mix of coffee liqueur, vodka, and cream, but with a ghostly twist that makes it look as fun as it tastes.

Honestly, it’s so easy to make, and it brings a festive touch to pretty much any get-together.

There’s something about that creamy texture and the coffee flavor—it just works for Halloween, movie nights, or whenever I want something a little special. Simple ingredients, but somehow it feels a bit fancy.

Ghostly White Russian with Coffee Liqueur Cocktail Recipe

This creamy drink is super simple to make at home, and you don’t need a ton of ingredients. I usually reach for chilled vodka, coffee liqueur, and either cream or half-and-half—just depends on what’s in the fridge.

Equipment

• Old-fashioned glass or rocks glass (I always go for a heavy-bottomed one)
• Cocktail shaker (nice, but not totally required)
• Jigger or shot glass for measuring
• Bar spoon for stirring
• Small grater or sifter (if you want chocolate shavings or cocoa powder on top)
• Ice cube tray for fresh ice

The right equipment just makes things smoother. I mean, the glass needs to be big enough for ice, or you’ll have a mess. I’ll use a shaker if I’m feeling fancy, but honestly, a spoon does the trick if I’m in a hurry.

Ingredients

• 2 ounces vodka (I’ll splurge on the good stuff if I want it extra smooth)
• 1 ounce coffee liqueur (Kahlúa is classic, but use what you like)
• 1 ounce heavy cream or half-and-half (cream is richer, half-and-half is lighter)
• Ice cubes (enough to fill your glass about halfway)
• Optional garnish: chocolate shavings or cocoa powder for that ghostly vibe

The classic White Russian is just vodka, coffee liqueur, and cream. For the ghostly effect, I’ll add a sprinkle of chocolate or a dusting of cocoa—it looks cool, trust me.

Good vodka and fresh cream? They really do make a difference.

Instructions

• Fill your glass about halfway with fresh ice cubes.
• Pour in the vodka and coffee liqueur.
• Stir gently with a bar spoon, or shake with ice if you want it extra cold.
• Slowly float the heavy cream or half-and-half on top—just pour it over the back of a spoon.
• For the ghostly look, dust with chocolate shavings or cocoa powder.
• Serve right away and watch the cream swirl down for that marbled, ghostly effect.

Don’t rush the cream—pouring it slowly is what gives you that cool layered look. If you’re after a colder drink, shake the vodka and liqueur with ice first before adding the cream.

Notes

Premium vodka? Yeah, it’s worth it. I always notice a smoother flavor with the good stuff.

If I want something lighter, I’ll swap in half-and-half. Still tasty, just not as rich.

Kahlúa is my usual pick for coffee liqueur, but honestly, any brand you like is fine.

Fresh ice matters—keeps things from getting watery. And if you’re feeling a bit extra, more chocolate on top never hurts.

This is one of those cocktails that’s best enjoyed right after you make it, while everything’s still cold and creamy.

Tasting Notes

First sip, and I get that creamy texture. The cold cream floats over the coffee liqueur and vodka—looks neat, tastes even better.

It’s familiar, but the ghostly look adds a playful twist.

Fans of The Big Lebowski might get a kick out of this one. It’s got that classic comfort, but with a fun Halloween spin.

The flavors remind me a bit of a café mocha, but with a little vodka kick. That balance is what keeps me coming back.

If you like classic cocktails, you’ll probably appreciate how the coffee and cream come together. Each sip is just kind of soothing, especially over lots of ice.

Substitute

Sometimes I just don’t have every ingredient for a Ghostly White Russian. That’s fine—there are plenty of ways to improvise.

If I’m out of coffee liqueur, I’ll reach for chocolate liqueur instead. Other days, I’ll use cold brew concentrate, or even some really strong brewed coffee (just make sure it’s chilled and a little sweetened).

No cream or milk in the fridge? No big deal. I’ve found coconut cream works beautifully, and oat or almond milk are totally solid too.

When I’m in the mood for something non-dairy, these swaps still keep things smooth. Now, if vodka’s missing, I’ll grab dark rum or bourbon.

Sometimes I just make a Black Russian instead—no cream needed. Just vodka and coffee liqueur, and you’re good.

Equipment

• Glass
• Spoon

Ingredients

• 2 oz vodka (or dark rum/bourbon)
• 1 oz coffee liqueur (or a substitute)
• 1 oz milk or cream (or a substitute)
• Ice cubes

Instructions

• Add ice to a glass.
• Pour in vodka and coffee liqueur.
• Add milk or your substitute.
• Stir gently and enjoy.