vegan candy cane white russian
here's a festive way to level up the classic white russian cocktail!
Servings 2 cocktails
Ingredients
peppermint ice cubes (optional)
- 1 ¼ C (10 oz) cold water
- ½ teaspoon peppermint extract
candy cane white russian
- 2 peppermint candy canes, crushed finely
- 4 oz top shelf vodka, divided
- 2 oz. vegan coffee liqueur (Tia Maria), divided
- 3 tablespoon vegan vanilla coffee creamer, divided
- 2 whole peppermint candy canes, as stir stick garnish
Instructions
- If you’re not making the peppermint ice cubes, skip to making the cocktail with regular ice cubes and you can add the peppermint extract to the cocktail directly, if desired.
- To make the peppermint ice cubes, in a liquid measuring cup, add cold water, stir in peppermint extract. Divide mixture evenly into an ice cube tray. I like the large cube ice cubes for this, but any kind will do. Place ice cube tray in the freezer for at least 6 hours or overnight until solid.
- Once the peppermint ice cubes are frozen, place crushed candy cane on a plate. Rim each cocktail glass with a bit of water or vegan creamer and generously coat the edge with the crushed candy cane.
- In a cocktail shaker or mason jar, add vodka, coffee liqueur, and 3 or 4 regular ice cubes or peppermint ice cubes. Shake for about 30 seconds. Add new ice cubes to the cocktail glasses. Divide the cocktail evenly into each glass and finish the drink with about 1 ½ tablespoons of vegan coffee creamer in each glass. Serve with a candy cane for stirring.
