Best White Russian Recipes

WHITE RUSSIAN

Steps:

• In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.

WHITE RUSSIAN

Steps:

• Place ice in a rocks glass. Add vodka and Kahlua; top with cream.

WHITE RUSSIAN PUDDING SHOT

Steps:

• Beat milk and pudding mix together in a bowl using an electric mixer until pudding is thickened. Stir vodka and coffee-flavored liqueur into pudding; fold in whipped topping. Pipe or spoon pudding mixture into shot glasses. Freeze until ready to serve.

WHITE RUSSIAN

Steps:

• Fill a rocks glass with ice. Pour the coffee liqueur and vodka into the glass, then gently pour the cream off the back of a spoon on top. Serve with a straw and stir before drinking.

KAHLUA WHITE RUSSIAN

Steps:

• Pour over ice in a rocks glass. Try with Kahlua Hazelnut, French Vanilla or Mocha. For a skinny white russian, add skim or soy milk.;

CHOCOLATE WHITE RUSSIAN PUDDING SHOT

Steps:

• Mix pudding & kahlua for a couple of minutes with an electric mixer.
• Add vodka & then mix well,.
• Add the Cool Whip.
• Put the pudding mix into individual serving cups with lids.
• You may want to provide some plastic spoons.
• Keep in the freezer.

WHITE RUSSIAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
• Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

BLACK RUSSIAN, COLA BLACK RUSSIAN AND WHITE RUSSIAN

Steps:

• BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlúa and vodka; use a swizzle stick or spoon to stir; and serve.
• COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlúa and vodka; top with cola; stir and serve.
• WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlúa and vodka; stir in cream with a swizzle stick or spoon and serve.

WHITE RUSSIAN

Steps:

• Mix together all the ingredients. Put some ice cubes in a small tumbler and pour the cocktail over the top.

WHITE RUSSIAN SHAKE

Steps:

• In a blender, blend ice cream, vodka and Kahlúa until smooth but still thick and pour into 2 chilled stemmed glasses. Garnish drinks with chocolate.

HOT WHITE RUSSIAN

Steps:

• In a saucepan stir together the coffee, the 1/2 cup cream, the Kahlúa, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.

SKYY VANILLA WHITE RUSSIAN

Steps:

• Fill a 10-ounce rocks glass with ice. Pour vodka and liqueur into glass and stir to combine. Top with heavy cream and stir to combine.

VANILLA WINTER WHITE RUSSIAN

Steps:

• In a small pitcher, stir together the vanilla flavored vodka, coffee liqueur, Irish cream, and milk. Place one scoop of vanilla ice cream into each of two highball glasses. Pour the liqueur mixture over the ice cream, and serve immediately.

GODIVA WHITE RUSSIAN

Steps:

• Pour in a rocks glass over ice and stir.

WHITE RUSSIAN CUPCAKES

Steps:

• Cupcakes:.
• Preheat oven to 350°F and line 24 cupcake cups with paper liners.
• Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
• Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
• Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
• Remove cupcakes from pans. Place on wire rack to cool.
• Frosting:.
• Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
• Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
• Stop the machine and add the sugar and 1 tablespoon Kahlua.
• Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
• Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
• Garnish with chocolate shavings.

PUMPKIN SPICE WHITE RUSSIAN

Steps:

• Combine vodka, Kahlua and pumpkin in a rocks glass; stir until smooth. Fill glass with ice and top with cream. Sprinkle with cinnamon; serve immediately.

SARA LEE KAHLUA WHITE RUSSIAN BROWNIES - COPYCAT

Steps:

• Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 tbsp flour and 2 tbsp soft butter, set aside.
• In a separate bowl sift remaining flour, sugar, cocoa, salt, and baking powder.
• Stir in remaining butter and 1/2 cup Kahlua, add 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9" baking pan.
• Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture.
• Bake at 325°F for about 30 minutes.
• When cool brush with 1/4 cup of remaining Kahlua.
• I am guessing at the servings none listed until I try the recipe.

WHITE RUSSIAN PUDDING SHOTS!

Steps:

• Mix pudding and milk for a couple of minutes with an electric mixer; add alcohol, mix well. Add Cool Whip. Put the pudding mix into individual serving cups with lids. Keep in the freezer until ready to SERVE

BAILEYS WHITE RUSSIAN RECIPE - (4/5)

Steps:

• Tip your ice cubes into a tumbler, add the Baileys followed by the Smirnoff and Kahlua. Mix until smooth, silky and deliciously chilled. Add a traditional cherry garnish if you have one and enjoy. TO FINISH: Maraschino cherry (optional)

WHITE RUSSIAN ICE CREAM

Steps:

• In a small saucepan, cook the milk, sugar and salt over medium-high heat, stirring occasionally, until the sugar dissolves, about 4 minutes (do not let the milk boil).
• Slowly pour one-half of the hot milk mixture into the eggs, whisking. Pour the mixture back into the saucepan and cook over low heat, stirring and scraping with a heatproof spatula, until thick enough to coat the spatula, 8 to 10 minutes.
• Strain the mixture into a metal bowl. Stir in the heavy cream. Refrigerate until cool, about 2 hours.
• Stir the coffee liqueur and vodka into the ice cream base. Pour into an ice cream maker and process according to the manufacturer's instructions.