Total Time: 12 hours 10 minutes
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This white Russian with spiced cream has all the great flavors of the classic plus a delicious Holiday spin from ginger, cinnamon, clove, cardamom and black pepper. To avoid a potentially gritty texture I didn't use ground spices but rather infused the cream with whole spices, then strained them out.
Infusing cream with whole spices instead of mixing in ground spices:
The heavy cream for this recipe is cold-infused with fresh ginger, a cinnamon stick, whole cloves, peppercorns and cardamom seeds. The process is easy to do but does take a little bit of time because the cream and the spices need to chill for 12 hours. But, in my opinion, the time is well worth it to get a perfectly smooth and flavorful cream without any tiny particles of ground spice in it.
Full Recipe
White Russian with Spiced Cream
This white Russian with spice-infused cream is perfect for the winter Holidays.
Equipment:
Ingredients:
Method:
For the spiced cream:
- (Optional): If you have a mortar and pestle, add cloves, peppercorns and cardamom seeds to it and lightly crush them. This will help release their flavors. If you don't have a mortar and pestle, simply skip this step and use the whole seeds.
- Peel, then thinly slice the fresh ginger.
- Add all spices to the cream.
- Make sure the spices are submerged in the cream. Cover, then transfer the mix to the fridge and chill for 12 hours. After the chill time, strain out the spices.
For the white Russians:
- Add a few ice cubes to each glass.
- Add equal parts of coffee liqueur, vodka and spiced cream to each glass.
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Nutrition (estimate only):
More spiced Holiday cocktails:
- For more cold and creamy drinks, check out this spiced eggnog or this Bourbon milk punch with heavy cream.
- For a hot drink, try this spiced Irish coffee.
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