I reimagined the classic cocktail in my Eggnog White Russian Recipe by slipping in one pantry ingredient you wouldn’t expect.

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My Eggnog White Russian Recipe started as a late night experiment and then refused to be boring. I mix vodka with cold eggnog and the result is oddly electric, like dessert and cocktail had a messy but clever baby.

It’s not the usual holiday fluff, it’s sharper, a little reckless, and it makes you pause. I kept calling it an Egg Nog White Russian to annoy tradition, and yeah some folks say it reminds them of an Eggnog Mudslide but it’s its own beast.

I won’t sugarcoat it, sometimes it spills, but it makes you want another sip.

Ingredients

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Vodka: Neutral spirit, almost zero carbs, adds warmth and boozy kick without extra sweetness.
Coffee liqueur: Syrupy and sweet, brings coffee taste and sugar, adds depth and dessert like quality.
Eggnog: Ultra creamy, provides protein and calcium but it’s high in calories and saturated fat.
Heavy cream or half and half: Optional, makes cocktail silkier, boosts richness and mouthfeel while increasing calories.
Freshly grated nutmeg: Tiny amount gives warm aroma and spice, almost no calories, brilliant finishing touch.
Ice cubes: Keeps drink cold and dilutes slowly, helps balance strength and smooths flavors.
Kahlúa or similar: Common coffee liqueur, adds mocha, caramel notes and sweetness, big flavor punch.
Overall sweetness: Comes mostly from the liqueur and eggnog, makes the drink feel dessert like and rich.

Ingredient Quantities

2 oz vodka

1 oz coffee liqueur (Kahlúa or similar)

2 to 3 oz eggnog, chilled

Ice cubes

Optional 1/2 oz heavy cream or half and half

Freshly grated nutmeg for garnish

How to Make this

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1. Fill an old fashioned or rocks glass with ice cubes to chill it while you gather stuff.

2. Dump out a little of the ice if it got too watery, then add fresh ice back so the drink stays cold.

3. Pour 2 oz vodka into the glass, then 1 oz coffee liqueur (Kahlúa or similar).

4. Add 2 to 3 oz chilled eggnog depending how creamy or boozy you want it — 2 oz for stronger, 3 oz for richer.

5. If you want it extra silky add 1/2 oz heavy cream or half and half; for a neat look pour it over the back of a spoon to float, or just dump it in and stir.

6. Stir gently 8 to 10 times to combine but dont over stir if you floated the cream and want layers.

7. Grate fresh nutmeg over the top, a light dusting is perfect, dont go crazy.

8. Serve right away, sip slowly cause it sneaks up on you.

9. Quick hack: if you like froth, shake the vodka, Kahlúa and eggnog with ice in a cocktail shaker then strain into a glass over fresh ice and finish with cream and nutmeg.

Equipment Needed

1. Old fashioned / rocks glass, to chill and serve (fill with ice while you prep)
2. Jigger or measuring shot glass, for the 2 oz, 1 oz and 1/2 oz pours
3. Cocktail shaker and lid, if you wanna do the froth hack and shake with ice
4. Hawthorne or fine strainer, to catch ice when you strain from the shaker
5. Long bar spoon or regular teaspoon, for gentle stirring and layering the cream
6. Small pouring pitcher or ramekin, for the heavy cream or half and half so you can float it
7. Microplane or fine grater, for fresh nutmeg on top
8. Ice scoop or tongs, makes moving ice less messy

FAQ

2 oz vodka

1 oz coffee liqueur (Kahlúa or similar)

2 to 3 oz eggnog, chilled

Ice cubes

Optional 1/2 oz heavy cream or half and half

Freshly grated nutmeg for garnish

Q: Can I use store-bought eggnog or should I make my own? A: Store-bought is totally fine and much faster, but homemade eggnog will give a fresher, richer flavor if you have the time.

Q: How do I make this nonalcoholic? A: Replace vodka and coffee liqueur with cold-brew coffee and a bit of vanilla syrup or a nonalcoholic coffee liqueur substitute, then add eggnog as usual.

Q: Can I make this ahead for a party? A: You can mix the vodka and coffee liqueur ahead and chill, but add eggnog and cream right before serving so it stays fresh and not separated.

Q: Will eggnog curdle with the liqueur or vodka? A: No, straight vodka and coffee liqueur wont curdle eggnog. If you're using citrusy mixers or very acidic ingredients then watch out, but this recipe is safe.

Q: Any good substitutes for coffee liqueur? A: Cold-brew concentrate plus a splash of simple syrup works, or use a coffee-flavored syrup if you dont have Kahlúa.

Q: How many calories is one drink? A: Rough estimate is 250 to 350 calories depending on eggnog and cream amounts, and on the exact liqueur you use.

Eggnog White Russian Recipe Substitutions and Variations

Eggnog White Russian

A cozy twist on the classic White Russian that tastes like the holidays in a glass. Creamy, spiked, and topped with nutmeg. Easy to make and dangerously drinkable.

Ingredients

2 oz vodka
1 oz coffee liqueur (Kahlúa or similar)
2 to 3 oz eggnog, chilled
Ice cubes
Optional 1/2 oz heavy cream or half and half
Freshly grated nutmeg for garnish

Instructions
1. Fill an old fashioned glass with ice.
2. Pour vodka and coffee liqueur over the ice.
3. Add 2 to 3 oz chilled eggnog, stir gently so it swirls but doesnt go flat. If you like it richer, float the heavy cream or half and half on top and give one soft stir.
4. Grate fresh nutmeg over the top, serve right away.

Substitutions

Vodka: swap for bourbon or dark rum for warmer flavor, or use a vanilla vodka if you like it sweeter
Coffee liqueur: use strong cold brew or espresso plus 1 tsp simple syrup if you want less sweetness or no liqueur
Eggnog: use chilled vanilla custard or a rich whole milk plus a splash of vanilla and a pinch of nutmeg in a pinch
Heavy cream or half and half: use coconut cream for dairy free richness, or whole milk for a lighter drink

Quick tips
– Use very cold eggnog so the drink stays chilled longer.
– If you want it boozier, add a splash more vodka not too much though.
– Grating the nutmeg fresh makes a big difference, trust me.

Pro Tips

– Chill everything first and use hard, clear ice. Warm or slushy cubes dilute the drink fast, so swap out wet ice and use fresh chunky cubes for the best texture.
– For a silky top, add cream slowly over the back of a spoon and barely stir so you keep a nice layer and mouthfeel, its a small trick but it looks fancy.
– Want froth and a lighter texture? Shake the liquor and eggnog with ice then strain into the glass, this gives big foam and a smoother mix, just double strain if you dont like little ice chips.
– Use freshly grated nutmeg and taste as you go, brands of coffee liqueur and eggnog vary a lot so adjust richness or sweetness, and if youre worried about raw eggs pick pasteurized eggnog.

Eggnog White Russian Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I reimagined the classic cocktail in my Eggnog White Russian Recipe by slipping in one pantry ingredient you wouldn't expect.

Servings

servings

Calories

426

kcal

Equipment: 1. Old fashioned / rocks glass, to chill and serve (fill with ice while you prep)
2. Jigger or measuring shot glass, for the 2 oz, 1 oz and 1/2 oz pours
3. Cocktail shaker and lid, if you wanna do the froth hack and shake with ice
4. Hawthorne or fine strainer, to catch ice when you strain from the shaker
5. Long bar spoon or regular teaspoon, for gentle stirring and layering the cream
6. Small pouring pitcher or ramekin, for the heavy cream or half and half so you can float it
7. Microplane or fine grater, for fresh nutmeg on top
8. Ice scoop or tongs, makes moving ice less messy

Ingredients

2 oz vodka
1 oz coffee liqueur (Kahlúa or similar)
2 to 3 oz eggnog, chilled
Ice cubes
Optional 1/2 oz heavy cream or half and half
Freshly grated nutmeg for garnish

Directions

Fill an old fashioned or rocks glass with ice cubes to chill it while you gather stuff.
Dump out a little of the ice if it got too watery, then add fresh ice back so the drink stays cold.
Pour 2 oz vodka into the glass, then 1 oz coffee liqueur (Kahlúa or similar).
Add 2 to 3 oz chilled eggnog depending how creamy or boozy you want it — 2 oz for stronger, 3 oz for richer.
If you want it extra silky add 1/2 oz heavy cream or half and half; for a neat look pour it over the back of a spoon to float, or just dump it in and stir.
Stir gently 8 to 10 times to combine but dont over stir if you floated the cream and want layers.
Grate fresh nutmeg over the top, a light dusting is perfect, dont go crazy.
Serve right away, sip slowly cause it sneaks up on you.
Quick hack: if you like froth, shake the vodka, Kahlúa and eggnog with ice in a cocktail shaker then strain into a glass over fresh ice and finish with cream and nutmeg.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.