New Love for an Old Classic: Pumpkin & Coconut White Russian

Remember the White Russian cocktail? Milk or cream, coffee liqueur, and vodka, almost like a milkshake! I remember it was one of those drinks you used to order when you were out with your parents for dinner. The reputation of this cocktail has faded as fast as a bad 90s one-hit wonder, but I’ve seen it pop here and there in some bars during winter.

For this recipe, I wanted to bring it back but with a fall twist of sorts. Now, before you get all PSL on me, this cocktail has some touches of spice but it’s far from being crazy flavored and intensely sweet, this is more like a pie. Seriously, it is!

I used pureed pumpkin from a can (like the one for the pies), mixed it with a few spices including turmeric for extra earthiness, condensed milk, and vanilla. Then you put a little bit of coffee and rum in a glass with ice and add the pumpkin mix, it’s heavenly! I honestly could drink the pumpkin mix on its own. Nothing wrong with that!

Let’s get into fall grooves and revive this classic.

Pumpkin Coconut White Russian Makes 4 cocktails

For the pumpkin cream:

• 1 tbsp pumpkin puree

• 1 tbsp condensed milk

• 1⁄4 cup half and half cream

• 1⁄2 tsp vanilla extract

• 1 pinch of salt

• 1 tsp ground turmeric

• 1 tsp ground cinnamon

• 1⁄2 tsp ground ginger

• 1⁄2 tsp ground nutmeg

• 1.5 oz dark rum – 1⁄2 cup coffee (cold brew works great) – Ice – Sliced Asian pear and sage to garnish

Source: West Elm