White Russian

What it tastes like

Rich coffee depth, a silky, creamy texture. Overall it reads as creamy.

Why this recipe works

Stirring keeps the White Russian silky and lets the spirit stay centre-stage — there's no citrus to froth, so dilution and chill come from gentle contact with ice rather than aeration.

Ingredient tips

• Use single (light) or double cream depending on how rich you want the finish.

When to serve it

Serve after dinner instead of dessert.

Common mistakes

• Over-stirring. Stop once the outside of the mixing glass is cold and frosted — usually 20–30 seconds.