Vanilla Bean White Russian Cocktail Recipe

ByJohn

If you like creamy, coffee-flavored drinks, the Vanilla Bean White Russian is a simple cocktail to try. This recipe adds real vanilla bean to the classic White Russian to bring out smooth, sweet flavor.

The mix of vodka, coffee liqueur, cream, and vanilla makes it a cozy choice for a relaxing drink. I wanted a twist on the original, so I added vanilla bean for a new layer of flavor.

It’s easy to make at home with just a handful of ingredients. Whether you’re new to cocktails or just want something a little different, this recipe is worth a shot.

Vanilla Bean White Russian Cocktail Recipe

Vanilla Bean White Russian Cocktail Recipe

Vanilla Bean White Russian Cocktail Recipe
I blend smooth vodka, coffee liqueur, cream, and real vanilla bean to create a sweet and rich cocktail. Using fresh ingredients and the right equipment helps me get the best taste and texture in every sip.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • I use a short glass, usually called an Old Fashioned or rocks glass.
  • I like to have a spoon or a small cocktail stirrer ready to mix the drink.
  • A jigger helps me measure each ingredient accurately, so the taste stays balanced.
  • I always keep a sharp knife nearby to split the vanilla bean.
  • I also use a small bowl to scrape out the seeds.
  • Ice is important for chilling the drink and keeping everything cold.
  • Sometimes, I use a cocktail shaker if I want the cream to be extra smooth, but honestly, it’s not required.
  • A fine strainer lets me catch any little pieces of vanilla bean that might slip in while mixing.

Ingredients

For the Vanilla Bean White Russian, I gather these ingredients:

Instructions

  • I start by splitting the vanilla bean lengthwise with a knife. Using the tip, I scrape out the seeds and add them to the bottom of my glass.
  • I pour in the vodka and the coffee liqueur, then gently mix so the vanilla seeds blend into the liquid. If I want the vanilla flavor stronger, I drop in the empty vanilla bean pod as well.
  • Next, I add enough ice cubes to fill the glass about two-thirds full. I carefully pour the heavy cream over the back of a spoon so it floats on top at first.
  • I let it sit for a moment, then stir gently for a smooth blend. The vanilla seeds may float or settle, but I find they give the drink its character.

Notes

I use heavy cream for a rich, creamy finish. If I want a lighter drink, I sometimes swap in half-and-half or whole milk.
I try different coffee liqueurs to find the flavor I like best; some are sweeter, while others are more bitter. I always use fresh vanilla bean if I can, but a drop of vanilla extract can substitute in a pinch.
If I want more sweetness, I add a little simple syrup. Sometimes I’ll garnish with a whole vanilla bean or a sprinkle of ground coffee for extra aroma.
I adjust the coffee liqueur and vodka to suit my taste—less liqueur for a stronger drink, more for sweeter notes. I always stir well, so the vanilla seeds mix through each sip.

Tasting Notes

When I first taste the Vanilla Bean White Russian, I notice that it is smooth and creamy. The vanilla flavor is clear and pairs with the mild coffee taste from the Kahlúa.

The vodka brings a gentle warmth, but the drink is not harsh. Instead, I find it mellow, with a gentle sweetness that comes from the cream and vanilla.

Here are some of the main flavors I detect:

  • Vanilla: Soft, sweet, and rich
  • Coffee: Light, not too bitter
  • Cream: Silky and smooth
  • Vodka: Clean and neutral

The texture is thick but not heavy. I like how the drink feels silky on my tongue.

If I let the drink sit for a moment, the flavors blend even more. No one flavor stands out too much, and the balance is pleasant.

I enjoy it most when served cold over ice.

Must Have Ingredients

Substitute

Sometimes, I just don’t have all the ingredients for a Vanilla Bean White Russian. It happens, right?

Here are a few ways I like to improvise and still end up with something tasty.

If I’m out of vanilla bean or even plain old vanilla extract, I’ll reach for vanilla-flavored coffee creamer. Just a splash instead of regular cream—it brings in sweetness and that familiar vanilla vibe.

Now and then, I swap vodka for another clear spirit. White rum or even gin can work in a pinch. Sure, it changes the flavor profile, but honestly, it’s still a pretty good drink.

No Kahlúa or coffee liqueur? I’ll brew some strong coffee and add a bit of simple syrup. It’s not exactly the same, but it keeps that coffee kick in the mix.

Sometimes I go with oat, almond, or just whole milk if I want something lighter than heavy cream. It’s perfect when I need a dairy-free option, too.

If I’m cutting down on sugar, I’ll use unsweetened cream or milk and pull back on the sweet liqueurs. I usually tweak the amounts until it tastes just right for me.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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