Upcycled white Russian

Upcycled white Russian

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Prep: 20 mins plus 24 hrs steeping, no cook


Serves 4

Use leftover grounds as a base for this fresh take on the classic coffee cocktail. We like a splash of Black Cow vodka blended with the cream, vanilla and rum

Nutrition and extra info

  • Gluten-free

Nutrition: per cocktail

  • kcal329
  • fat20g
  • saturates12g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein0.6g
  • salt0g


  • 3 tbsp used ground coffee
  • 250ml dark rum
  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • ice
  • 1 vanilla pod
  • 150ml double cream
  • 150ml milk vodka (we used Black Cow)



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…


  1. Put the coffee grounds in a jar or bowl. Pour over the rum, cover and steep for 24 hrs. Once infused, strain the rum into a jug through a sieve lined with kitchen paper, then stir in the maple syrup.

  2. To make the cocktail, take four tumblers and pour 25ml of the coffee rum into each one, then top up with ice cubes. In a jug, mix together the seeds from the vanilla pod (keep the pods for the garnish), the double cream and the vodka. Put a spoon on top of the ice in the glass, then pour a quarter of the boozy cream very slowly onto the spoon so that it overflows into the glass below. This will slow it down and help the cream layer to float on top of the coffee liqueur below. Repeat with the remaining three glasses, then garnish each one with a piece of vanilla pod and serve with a stirrer.

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