Black/white Russian from Kachka: A Return to Russian Cooking (page 27) by Bonnie Frumkin Morales and Deena Prichep

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Cacao nib vodka" called for in this recipe requires standing for 1 week. See recipe for a variation.

  • hirsheys on March 07, 2021

    To make a black russian, you mix some of the infused vodka with coffee liqueur (they call for something fancy, but I just used kahlua) and chocolate mole bitters (they call for a specific type that were impossible to track down, but I finally found some that are delicious at whole foods). For the white russian you then add a bit of half and half and a little simple syrup. I left out the simple syrup (as I also had in the vodka) and went just a bit light on the half and half (just because of what was left in my carton - I used maybe 1.5 oz rather than the 2 oz called for). I found this to be a much more interesting and complex version of a white russian and just the right amount of sweet - I'm glad I didn't add the simple syrup. Will definitely make again with the remaining vodka.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.