Welcome to cocktail week! Since Christmas is just one week away, I thought it would be fun to share classic cocktail recipes for your holiday parties. We’re kicking off with White Russians, which are usually made with cream or milk. I’m not a big milk drinker, so I replaced it with thick cashew milk. It’s creamy, dreamy and ultra delicious.
Cashew milk is relatively neutral in flavor, so it’s a great stand-in for dairy milk. I love that I don’t have to strain it like almond milk (no waste here). I first tried making dairy-free White Russians with light coconut milk, but when coconut milk hits ice cubes, it tends to form small lumps. Not a problem with cashew milk! I recommend soaking the cashews for a few hours in advance, unless you’re using a high-powered blender like a Vitamix. In addition to cashew milk, you’ll simply need vodka (Tito’s is my favorite brand), coffee liqueur (Kahlua) and ice.
Note that I originally titled this recipe “Vegan White Russians,” but it seems that Kahlua is not vegan. If you can find a similar coffee liqueur that is truly vegan, then this recipe will be suitable for vegans. I hope this drink makes an appearance at your next holiday get-together. Or, take a break from the holiday hubbub and sip one of these while watching The Big Lebowski. For more cocktail recipes, click here!
1 cup raw cashews 2 cups water, divided (plus more for soaking) 1 to 2 tablespoons maple syrup, to taste 2 teaspoons vanilla extract
Per cocktail
1 ounce vodka 1 ounce Kahlua (rum and coffee liqueur) 2 ounces cashew cream
Recommended equipment: This ice cube tray makes the giant ice cubes you see in the pictures, and this stainless steel jigger is great for measuring liquor. (Those are affiliate links.)
