Toasted Almond White Russian Cocktail Recipe

If you’re into creamy cocktails with a nutty kick, you’re in for a treat here. The White Russian is already a classic—smooth, simple, hard to mess up—but honestly, adding amaretto just takes it somewhere new.

A Toasted Almond White Russian mixes vodka, coffee liqueur, amaretto, and cream for a rich, balanced milk punch you can whip up at home.

It’s familiar, but there’s a twist. The amaretto brings this warm almond flavor that just works with the coffee notes.

You don’t need fancy gear. It’s easy to mix, and I’d say it fits both a quiet night solo or when you’ve got friends over.

Let’s get into what you’ll need and how to put it together. I’ll walk you through the steps, the flavors, and what you can expect with that first sip.

Toasted Almond White Russian Cocktail Recipe

This drink is a favorite of mine because it takes the creamy base of a White Russian and adds that nutty sweetness from amaretto.

Vodka, coffee liqueur, and almond liqueur come together for a smooth, rich balance that somehow isn’t too heavy.

Equipment

• Cocktail shaker – I use this to mix the liqueurs and vodka so everything’s even.
• Old fashioned glass – That short, sturdy glass is just right for serving it over ice.
• Measuring jigger – Makes it way easier to pour the right amount, instead of eyeballing it.
• Bar spoon – I stir the cream in gently so it doesn’t just float on top.
• Ice cubes – Fresh ice is a must, otherwise the drink gets weirdly watery.

I don’t go overboard with tools. Just these basics, and you’re set.

Ingredients

• 1 ½ oz vodka
• 1 oz coffee liqueur (I usually grab Kahlúa)
• 1 oz amaretto or any almond liqueur you like
• 1 oz heavy cream (or milk if you want it lighter)
• Ice cubes

Heavy cream is my go-to for that thick, rich texture. Milk’s fine if you want it a bit lighter.

The amaretto’s what gives this drink its unique almond thing—definitely not your standard White Russian.

Instructions

• Fill an old fashioned glass with ice cubes.
• In a cocktail shaker, mix vodka, coffee liqueur, and amaretto.
• Shake it lightly, just enough to blend.
• Strain into the glass over your ice.
• Slowly pour the cream or milk over the top.
• Stir gently with a bar spoon so the cream swirls in.

I always pour the cream last, partly for that layered look. Stirring gently is key—otherwise you lose that nice, smooth feel.

Notes

I’m partial to Kahlúa for coffee liqueur—it’s got that bold, sweet thing going on that really matches the almond.

If I want to keep it lighter, I’ll swap in milk for cream. No shame in that.

Old fashioned glasses feel classic to me, but honestly, any sturdy cocktail glass will do in a pinch.

Don’t over-shake the liqueurs—they blend super easily. The drink’s best when the cream is extra fresh and cold.

Sometimes I’ll top it with a sprinkle of cocoa powder or toss on a few almond slivers. Adds a little something, you know?

Tasting Notes

When I take my first sip, the toasted almond flavor jumps out at me. There’s this gentle nuttiness that softens the sweetness from the cream and coffee liqueur.

The drink is smooth—rich, too—honestly, it’s what I’d call a classic creamy cocktail. I catch that almond note hanging around at the end, but it never gets too bold or overpowering.

As an after dinner drink, it sort of feels like a tiny dessert in a glass. Cream, coffee, almond—if I’m craving something sweet but not too filling, this hits the spot.

I really enjoy this cocktail when I want a dessert cocktail that isn’t about chocolate or fruit for a change. That nutty twist just makes it feel different, simple, and honestly, pretty satisfying.

The texture? It’s thick, sure, but it never gets heavy or cloying. Cream smooths out the coffee liqueur’s sharpness, and the almond liqueur brings this subtle warmth.

Each sip feels nicely balanced. It’s not overly sweet, not too boozy, and the flavors just sort of meld together—nothing really takes over.