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For years, White Russians were my drink of choice. Over time, I switched to skim milk to cut the calories (LOL) but I love that drink…kind of like a grown ups version of chocolate milk…with a kick!

However, I was in Minneapolis for the first time years ago and ordered a White Russian. It came with three toasted, whole hazelnuts on top. Not a big deal, right? WRONG. It was fabulous. Not only did I have this fabulous drink, but now I had a snack too and one that went great with the drink.

Maybe I shouldn’t make such a big deal over it, but it really was a nice surprise. We all expect celery and an olive in our Bloody Mary and kind of consider it an appetizer (Or is that just me?). So, why not put some nuts in my drink? Anyway, it was a simple addition that made a big impact on me and I’ve been serving it that way ever since. I always get questions and no one complains. Try it…it is a twist on a classic.

Looking for other drinks with a twist? Try these:

Chambord Kir Royale

Mixed Citrus Mimosa

Champagne Cocktail

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

White Russian

5 from 2 votes

Prep Time 5

Total Time 5

Course Drinks

Servings Serve

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 1 1/2 Oz. Vodka, good quality
▢ 1 1/2 Oz. Kahlua
▢ 3 Oz. Heavy Cream, half and half or whole milk
▢ 3 Toasted whole hazelnuts

Instructions

Add ice to a large cocktail glass
Add the Kahlua to the glass first. Top with vodka and then add cream on top. Serve with a stirrer so your guest can mix their drink.
Top with three toasted hazelnuts and enjoy!

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Keyword classic cocktails, happy hour

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home’s “Innovate Your Plate” bookazine. She has developed recipes and created content for brands including Eggland’s Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.