Vegan White Russian
The weather outside is frightful and the best cure is staying inside with blankets, Netflix, and a warm drink. The season is almost magical until the windchill is -15°F or you have to trudge through ice and snow (thankfully Chicago is snow-free so far!) to get to the grocery store. I’m not a fan of winter or cold weather, but I will not complain about a drink topped with whipped cream and mini marshmallows. Sit down and enjoy a vegan White Russian (with peppermint!)
This Peppermint White Russian takes the cake with a black cocoa and vanilla sugar rim, and mountains of whipped cream and marshmallows. Serve it hot or cold, or make a White Russian-hot cocoa hybrid!
This drink contains quite a few components and ingredients you probably don’t happen to have in your kitchen. That’s okay, because the recipe is more of a guideline. The black cocoa and vanilla sugar rim is delicious as is, but you could omit it or make substitutions where you see fit (agave nectar and a splash of vanilla extract could replace the vanilla bean paste!). I’d hate to make you go out in the cold. Or make hot cocoa instead of a White Russian if you don’t drink alcohol. ‘Tis the season!
Peppermint White Russian
Makes 1 serving
For the rim:
Vanilla bean paste
Peppermint schnapps or peppermint extract
Black Cocoa and Vanilla Sugar (recipe below)
1 1/2 ounces vodka
3/4 ounce peppermint schnapps*
1 ounce Kahlua
Non-dairy creamer, milk, or a mix of both**
Vegan whipped cream (I used So Delicious Coco Whip!)
Vegan mini marshmallows (I used Chicago Vegan Foods’ Dandies!)
*Can be replaced with more vodka and a splash of peppermint extract. Or just vodka if you’re not feeling the peppermint flavor.
**The milk can be heated if you want a warm drink. Better yet, replace the milk with HOT COCOA.
- Thin out a pea-sized amount of vanilla bean paste with peppermint schnapps or peppermint extract. Coat the rim of the glass or mug with the mixture.
- Dip the coated rim in the bowl of black cocoa and vanilla sugar.
- Make the drink. Pour all three liquors in the glass.
- Fill the rest of the glass with the non-dairy creamer or milk. Use less milk for a stronger drink.
Black Cocoa and Vanilla Sugar
1/2 cup sugar
1/4-1/2 teaspoon vanilla bean paste
1/2 teaspoon black cocoa powder
- Mix together the sugar and vanilla bean paste in a small bowl until the sugar is completely coated and the vanilla bean paste dispersed.
- Add the black cocoa powder to coat the sugar completely. Adjust the amounts of vanilla bean paste and cocoa if the mixture is too sticky or dry. Set aside.