White Russian Coffee Cocktail Recipe

If you’re like me and crave creamy drinks with a hit of coffee, you might get a kick out of making a White Russian Coffee Cocktail at home.

This recipe’s honestly simple—just vodka, coffee liqueur, and a splash of fresh coffee blended into a smooth classic. It’s a solid pick for coffee lovers, especially when you want something a little richer than your usual espresso martini.

I always think the White Russian stands out because it’s basically a Black Russian, but way more indulgent—almost like a dessert in a glass.

You only need a handful of ingredients, and the result is a sweet, balanced cocktail that’s ridiculously easy to sip.

White Russian Coffee Cocktail Recipe

I really like making a White Russian Coffee Cocktail since it’s easy, smooth, and just hits the spot when you want to unwind.

This drink brings together vodka, coffee liqueur, and cream for a rich, tasty twist.

You don’t need much in the way of fancy equipment, either—just a few basics and you’re set.

Equipment

• Cocktail shaker (for mixing)
• Jigger (for measuring the spirits)
• Rocks glass (the traditional glass for serving)
• Bar spoon (for gentle stirring)
• Ice cubes (enough to fill the glass)
• Milk frother (optional, for frothing cream if you like it airy)

A sturdy cocktail shaker helps, but honestly, if I can’t find mine, I just stir everything right in the glass.

The rocks glass keeps things chilled, and I always reach for a jigger so I don’t go overboard with the pours.

If I’m in the mood for something special, I’ll froth the cream on top—just for fun.

Ingredients

• 2 oz vodka
• 1 oz coffee liqueur (like Kahlua)
• 1 oz heavy cream or half and half
• 1 oz espresso (optional, for a stronger coffee flavor)
• Ice cubes

If I want a bolder coffee kick, I’ll throw in the espresso along with the coffee liqueur.

Half and half makes it lighter, but I usually use whatever cream I have in the fridge.

Kahlua is my usual choice, though honestly, any coffee liqueur works fine.

Fresh cream just feels a bit more decadent, if you ask me.

Instructions

• Fill your rocks glass with plenty of ice cubes.
• Pour in the vodka and coffee liqueur right over the ice.
• Add that fresh espresso shot if you’re using it.
• Stir gently with a bar spoon—no need to rush.
• Slowly pour the heavy cream (or half and half) over the top.
• Let the cream float for that classic layered look, or just mix it in if you’re after a creamy drink.
• If you’re feeling fancy, use a milk frother to whip the cream before adding.
• Serve right away and enjoy.

I like pouring the cream slowly so you get that cool two-tone vibe.

If I’m feeling impatient, I’ll just stir it all together for a smooth, blended drink.

And on nights when I want to impress myself, I’ll froth the cream for a light, fluffy layer.

Notes

Cold ingredients make the cocktail taste fresher—it’s just better that way.

Heavy cream gives the richest, silkiest texture, but half and half is lighter and not quite as sweet.

The espresso shot? Totally optional, but it really makes the coffee flavor pop if you’re into that.

Kahlua’s the classic coffee liqueur, but sometimes I’ll try a different brand just to mix things up.

If I’m craving something sweeter, I’ll splash in a little extra Kahlua.

And for a fun twist, a pinch of cocoa or cinnamon on top never hurts.

I keep playing around with the cream—sometimes whipped, sometimes floated, sometimes just mixed in—to see what I like best.

Tasting Notes

Whenever I sit down with a White Russian coffee cocktail, the first thing that hits me is just how creamy and smooth it is. There’s this rich, velvety texture from the blend of cream and coffee liqueur that’s pretty hard to beat.

The flavor? It’s this nice mashup of sweet and bitter, with a gentle warmth from the vodka sneaking in. Right away, the coffee notes jump out, but the Kahlúa’s sweetness and the creamy finish mellow things out.

Honestly, it’s not a heavy drink at all. I’d say it’s surprisingly easy to sip, and thankfully, it never goes overboard on the sugar.

The coffee flavor is front and center, but it doesn’t completely drown out those creamy layers. Sometimes, if I’ve got fresh coffee or a shot of espresso handy, I’ll toss that in and notice a deeper, slightly roasted vibe.

But even if I just stick with Kahlúa, the cocktail still comes out smooth and nicely balanced.

Here’s what usually stands out to me with every White Russian:

• Aroma: Coffee and a touch of vanilla
• Taste: A pretty even mix of coffee, cream, and vodka
• Mouthfeel: Smooth, creamy, just a little thick—never too much

I always chill my White Russian, no exceptions. Serving it cold keeps everything crisp and refreshing, and the drink never feels too heavy, which is kind of perfect for a coffee cocktail.