Creamy Coconut White Russian
The perfect holiday twist on the classic White Russian cocktail...it’s a delicious December treat!
Foto: Half Baked HarvestIngredients
1 servings
- 1/4 cup honey
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 1 1/2 ounces (3 tablespoons) vodka
- 1/2 ounce (1 tablespoon) coconut rum
- 1 1/2 ounces (3 tablespoons) Kahlua
- 1 -2 ounces (2-4 tablespoons) vanilla syrup
- 1 -2 ounces (2-4 tablespoons) canned full fat coconut milk or cream (well stirred)
Steps
1. To make the vanilla syrup. In a medium pot, combine 1/2 cup water, the honey, and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla extract. Let cool. Keep in the fridge for up to 2 weeks.2. To make the Russian. Fill a glass with ice. Add the vodka, coconut rum, Kahlua, and vanilla syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon, if desired.
Nutrition Facts
Macronutrients
Calories793
Source: Half Baked Harvest
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