By December 26th, most holiday traditions have worn their welcome: twinkling lights lose their appeal, Christmas music transitions back to Adele and TSwift, and we are trying to swap cookies for vegetables as we approach the New Year.
But I like to stretch the magic of the season out as long as I can. And you can do it, too, without becoming that neighbor who leaves his lights up through January, or the one who eats leftover Christmas cookies for lunch while everybody else is on day three of a juice cleanse.
To preserve a little Christmas cheer and pay homage to new beginnings, I present: Coconut Milk White Russians. It’s a fun, festive, wintery cocktail that has a shelf life way beyond the holidays and into ski season. A delightful après ski libation.
Just thinking about milk and vodka makes my stomach turn, so I created this version using coconut milk instead. You don’t taste the coconut flavor, but it gives the cocktail a rich, creamy texture. And for those of you trying to cut back on dairy in 2017, I can promise you’ll be looking for other ways to swap regular milk for coconut milk.
Food La La Recipe: Coconut Milk White Russians
- 1 can full fat coconut milk (you’ll have leftovers – try it in your coffee!)
- 3 oz vodka
- 3 oz kahlua
1. Put coconut milk (the solid fat part and the water) in a blender and blend on high for 30 seconds. (Why? #1)
2. Put a large ice cube in each glass (I love the big square ones!), and pour 1.5 oz vodka over each.
3. Pour 1.5 oz Kahlua over the vodka.
4. Top each with 1.5 oz coconut milk
PSST! SOME RECIPE NOTES:
- Why? #1: It’s difficult to blend the fat and water together by hand or even with a whisk. A blender will re-emulsify those two back together into one smooth creamy liquid.