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. 

Total Time:
5 mins


Vanilla Simple Syrup

  • 8 ounces water

  • 1 cup sugar

  • 1/2 split vanilla bean


  • 2 ounces chocolate vodka

  • 3/4 ounce coffee liqueur

  • Ice

  • 2 ounces chilled heavy cream

  • Pinch of unsweetened cocoa powder, for garnish


Make the simple syrup

  1. 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

  1. 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.

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