I crafted a Peppermint White Russian Recipe that blends Kahlua, peppermint vodka, heavy cream and a cheeky chocolate finish, and there’s one secret trick that makes it sing.

Jump to Recipe

I always thought the White Russian was too plain until I messed with it and made a Peppermint White Russian Recipe that feels like holiday mischief. I used peppermint vodka and Kahlua because, come on, mint and coffee together are a tiny miracle.

It looks way more fancy than the effort, and somehow tastes nostalgic without being cloying. I bring it to parties cause people think I did something complicated, but really its stupid easy.

If you like Yummy Alcoholic Drinks that make you grin, this will be your new go to for Christmas get togethers.

Ingredients

Print Recipe (No Advertisments)

Peppermint vodka: adds cool mint flavor, almost no nutrients, just alcohol and calories.
Kahlua coffee liqueur: coffee sweetness, high in sugar and carbs, boosts dessert like richness.
Heavy cream: high in fat and calories, little protein, makes the drink luxuriously creamy.
Chocolate syrup: mostly sugar, adds deep chocolate sweetness and sticky texture when drizzled.
Crushed candy cane: pure sugar, no fiber, bright minty crunch and festive rim appeal.
Whipped cream or chocolate shavings: optional, adds extra sweetness, fat and a pretty finish.

Ingredient Quantities

2 oz peppermint vodka (or 2 oz plain vodka plus 1/4 teaspoon peppermint extract)

1 oz Kahlua or other coffee liqueur

1 oz heavy cream or half and half

Ice cubes

1 tablespoon chocolate syrup, plus extra for drizzling

2 tablespoons crushed candy cane or peppermint candy for the rim and garnish

Whipped cream, optional

Chocolate shavings or mini chocolate curls, optional

Mini candy cane or peppermint stick, optional, for garnish

How to Make this

Print Recipe (No Advertisments)

1. Crush the candy cane finely and pour the crumbs onto a small plate, set aside. Pour a little extra chocolate syrup into another shallow dish for rimming.

2. Dip the rim of a rocks glass into the chocolate syrup, then press into the crushed candy cane so it sticks, set the glass aside to firm up for a minute.

3. If using plain vodka instead of peppermint vodka, stir 1/4 teaspoon peppermint extract into 2 oz plain vodka now.

4. Fill a cocktail shaker or mixing glass about halfway with ice. Add 2 oz peppermint vodka (or vodka plus extract), 1 oz Kahlua, and 1 tablespoon chocolate syrup.

5. Shake or stir hard for about 10 to 15 seconds until well chilled and the chocolate is blended, you want it nice and cold.

6. Fill the rimmed rocks glass with fresh ice cubes. Strain the vodka mixture over the ice.

7. Slowly pour 1 oz heavy cream or half and half over the back of a spoon onto the drink so it floats in a creamy layer, or just pour and stir if you prefer it mixed.

8. Drizzle extra chocolate syrup on top, add a dollop of whipped cream if you want, sprinkle with more crushed candy cane and chocolate shavings, and finish with a mini candy cane or peppermint stick for garnish. Serve right away.

Equipment Needed

1. Small plate for crushing and holding the candy cane crumbs
2. Shallow dish or ramekin for extra chocolate syrup to rim the glass
3. Rocks glass (old fashioned glass) for serving
4. Cocktail shaker or mixing glass with ice
5. Jigger or measuring spoons (2 oz, 1 oz, 1 tbsp) to measure things out
6. Cocktail strainer or fine mesh strainer to pour the chilled mix into the glass
7. Bar spoon or regular spoon to float the cream by pouring over the back of it
8. Microplane or vegetable peeler for chocolate shavings, plus tongs or an ice scoop for the ice cubes

FAQ

2 oz peppermint vodka (or 2 oz plain vodka plus 1/4 teaspoon peppermint extract)

1 oz Kahlua or other coffee liqueur

1 oz heavy cream or half and half

Ice cubes

1 tablespoon chocolate syrup, plus extra for drizzling

2 tablespoons crushed candy cane or peppermint candy for the rim and garnish

Whipped cream, optional

Chocolate shavings or mini chocolate curls, optional

Mini candy cane or peppermint stick, optional, for garnish

Q: Can I make this alcohol free? A: Yes, replace the vodka with extra coffee or a nonalcoholic spirit and swap Kahlua for chilled strong coffee plus a little simple syrup or a nonalcoholic coffee liqueur.

Q: How much peppermint extract should I use if I dont have peppermint vodka? A: Use 1/4 teaspoon in 2 oz vodka to start, taste, then add a tiny bit more only if you want it stronger.

Q: Can I use milk instead of heavy cream? A: Yes, but it will be thinner and less creamy. Half and half is a good middle ground for richness without being too heavy.

Q: How do I get the candy cane to stick to the rim? A: Press the rim into chocolate syrup first then dip into crushed candy cane, press gently so it adheres. Chill a few minutes so it firms up.

Q: Will the chocolate syrup make the drink too sweet? A: The tablespoon adds a chocolate note and sweetness, but if you prefer less sweet skip the syrup or use half the amount.

Q: Can I premix this for a party? A: You can premix the vodka and Kahlua and keep chilled. Add cream, ice and garnishes just before serving so it stays fresh and frothy.

Peppermint White Russian Drink Recipe Substitutions and Variations

Peppermint vodka: swap with plain vodka + 1/4 tsp peppermint extract to match the flavor, or use 2 oz peppermint schnapps for a sweeter, less boozy pour.
Kahlua: substitute with 1 oz Tia Maria or another coffee liqueur, or for a low alcohol version use 1 oz strong cold brew + 1/2 oz simple syrup.
Heavy cream / half and half: use full‑fat coconut cream 1:1 for a dairy free option, or stir 1 tbsp mascarpone into whole milk to mimic the richness.
Crushed candy cane rim: try finely chopped Andes mints, crushed peppermint cookies, or a mix of cocoa powder + powdered sugar for a chocolatey rim instead.

Pro Tips

1) Warm the chocolate a little so it gets tacky before you rim the glass, press the candy cane on hard and pop the glass in the freezer for a minute so the rim sets, dont leave it in too long or the glass will sweat when you bring it out.

2) If youre using plain vodka, mix the peppermint extract into the vodka ahead of time and taste it, start with 1/8 teaspoon not 1/4 if you dont wanna overpower the drink, you can always add more but you cant take it away.

3) For a clean cream float chill the cream and the spoon, or give the cream a quick whisk so it thickens a bit, then pour slowly over the back of the spoon, if you want it fully mixed just stir once after pouring and youre done.

4) Cut sweetness without wrecking the balance by using less chocolate syrup, or swap Kahlua for cold brew concentrate plus a splash of simple syrup if you want more coffee punch and less cloying sugar, a tiny pinch of salt can also brighten the flavors.

5) Prep saves stress: crush candy canes in a zip bag with a rolling pin or blitz in a mini food processor and keep airtight, chill your shaker and glass ahead, use big ice cubes to slow dilution, and strain over fresh ice so the drink doesnt water down while you garnish.

Serve only to legal age drinkers.

Peppermint White Russian Drink Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I crafted a Peppermint White Russian Recipe that blends Kahlua, peppermint vodka, heavy cream and a cheeky chocolate finish, and there’s one secret trick that makes it sing.

Servings

servings

Calories

489

kcal

Equipment: 1. Small plate for crushing and holding the candy cane crumbs
2. Shallow dish or ramekin for extra chocolate syrup to rim the glass
3. Rocks glass (old fashioned glass) for serving
4. Cocktail shaker or mixing glass with ice
5. Jigger or measuring spoons (2 oz, 1 oz, 1 tbsp) to measure things out
6. Cocktail strainer or fine mesh strainer to pour the chilled mix into the glass
7. Bar spoon or regular spoon to float the cream by pouring over the back of it
8. Microplane or vegetable peeler for chocolate shavings, plus tongs or an ice scoop for the ice cubes

Ingredients

2 oz peppermint vodka (or 2 oz plain vodka plus 1/4 teaspoon peppermint extract)
1 oz Kahlua or other coffee liqueur
1 oz heavy cream or half and half
Ice cubes
1 tablespoon chocolate syrup, plus extra for drizzling
2 tablespoons crushed candy cane or peppermint candy for the rim and garnish
Whipped cream, optional
Chocolate shavings or mini chocolate curls, optional
Mini candy cane or peppermint stick, optional, for garnish

Directions

Crush the candy cane finely and pour the crumbs onto a small plate, set aside. Pour a little extra chocolate syrup into another shallow dish for rimming.
Dip the rim of a rocks glass into the chocolate syrup, then press into the crushed candy cane so it sticks, set the glass aside to firm up for a minute.
If using plain vodka instead of peppermint vodka, stir 1/4 teaspoon peppermint extract into 2 oz plain vodka now.
Fill a cocktail shaker or mixing glass about halfway with ice. Add 2 oz peppermint vodka (or vodka plus extract), 1 oz Kahlua, and 1 tablespoon chocolate syrup.
Shake or stir hard for about 10 to 15 seconds until well chilled and the chocolate is blended, you want it nice and cold.
Fill the rimmed rocks glass with fresh ice cubes. Strain the vodka mixture over the ice.
Slowly pour 1 oz heavy cream or half and half over the back of a spoon onto the drink so it floats in a creamy layer, or just pour and stir if you prefer it mixed.
Drizzle extra chocolate syrup on top, add a dollop of whipped cream if you want, sprinkle with more crushed candy cane and chocolate shavings, and finish with a mini candy cane or peppermint stick for garnish. Serve right away.

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.