WHITE RUSSIAN FAQ
How long does it take to make a White Russian?
Less than one minute (and there’s no shaking involved!).
What should the perfect White Russian taste like?
Sweet, fresh, creamy, indulgent… It really depends on the ingredients, so feel free to play around with the recipe.
What type of cream or milk should I use?
Heavy or full cream is best, but you can also use full-fat milk or plant-based cream / milk. It’s entirely up to you and your personal preference.
Can I use milk to make a White Russian?
Yes! Some of us don’t like cream and find that milk works just as well.
Will the vodka in a White Russian cause the milk to curdle?
No. Milk is often used in White Russians, but feel free to use cream instead.
How can I add more or different flavors to my White Russian?
The easiest way is to use different vodkas, as they all have different tastes, but also consider using some of our different Kahlúa flavours, like Kahlúa Salted Caramel or Kahlúa Vanilla.
Should I mix my White Russian?
Not if you’re after that traditional look and feel, but we recommend you stir it before drinking, to bring those flavours and colours to life (as heavier ingredients tend to fall to the bottom).
When is the best time to drink a White Russian?
Whenever you like! There are no rules and it’s not a seasonal drink. We find it works best either as a pre-dinner aperitif, or an after-dinner digestif, but it’s totally up to you.
What type of glass should I use?
A rocks glass keeps things nice and simple. If you can, pre-chill the glass, to stop the ice from melting too much and diluting the drink.
Why is it called a White Russian?
Because one of a White Russian‘s main ingredients is vodka. The drink itself, along with the Black Russian, was first made at a hotel in Brussels, Belgium back in 1949, in honour of the then-U.S. ambassador to Luxembourg.
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