70 minutes
A frosty twist on the classic White Russian cocktail, combining creamy sweetness with bold coffee flavors in a slushy form.
0 oz
Confectioners’ Sugar
tablespoons
0 oz
Coffee Liqueur
0 oz
1. Prepare Sweetened Cream Mixture
Combine the half-and-half with a tablespoon of confectioners' sugar in a small spouted pourer. Stir until the sugar is fully dissolved.
2. Mix Base Liquids
Divide the vodka and coffee liqueur between two Old-Fashioned glasses. Stir to combine, creating a rich aromatic base.
3. Layer the Cream Mixture
Slowly pour the half-and-half mixture over the back of a spoon into each glass to allow the cream to float gently over the vodka and coffee liqueur blend.
4. Freeze for Slushy Texture
Place the glasses in the freezer for about an hour or until a delicate icy layer forms on top.
5. Finalize the Punch
Before serving, use a spoon to break the icy layer and give it a gentle stir, blending the ice into the drink for a slushy texture.
Use high-quality vodka and coffee liqueur like Kahlúa and a clean, neutral vodka for the best flavor.
Freeze in a wide, shallow container and stir periodically to ensure a smooth texture.
Experiment with reducing the sugar if the coffee liqueur is sweet enough, aiming for a refreshing rather than overly sweet slush.
Use half-and-half instead of full cream and consider adding a hint of whole milk for enhanced creaminess without heaviness.
Infuse vodka with vanilla pods or cinnamon for added depth and complexity.
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