Recipes Drinks Cocktails Mochelia Be the first to rate & review! This riff on a White Russian (vodka, coffee liqueur, and cream) is upgraded with dark chocolate vodka, vanilla simple syrup, and fresh whipped cream. Ivy Mix prefers Alchemia chocolate vodka. Made with macerated cocoa nibs, the vodka develops a robust, dark chocolate aroma that's richer than the milk chocolate flavor of other brands. By Ivy Mix Ivy Mix Instagram Ivy Mix is the co-owner of Leyena, an award-winning pan-Latin-inspired cocktail bar in Carroll Gardens, Brooklyn. She was named the 2015 American Bartender of the Year at Tales of the Cocktail’s Spirited Awards and the 2016 Mixologist of the Year by Wine Enthusiast. Food & Wine's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 5 mins Yield: 1 Ingredients Vanilla Simple Syrup 8 ounces water 1 cup sugar 1/2 split vanilla bean Mochelia 2 ounces chocolate vodka 3/4 ounce coffee liqueur Ice 2 ounces chilled heavy cream Pinch of unsweetened cocoa powder, for garnish Directions Make the simple syrup In a small saucepan, combine the water, sugar, and split vanilla bean and bring to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Let cool, then strain the syrup into a bottle or tightly covered glass jar and refrigerate for up to a month. Make the cocktail In a mixing glass, combine the vodka, liqueur, and 1 teaspoon of the Vanilla Simple Syrup (reserve the rest for another use); fill with ice and stir well. Strain into a chilled coupe. Shake the cream vigorously in a cocktail shaker until softly whipped. Spoon the cream over the drink and garnish with the cocoa powder. Rate it Print