Toast the new year with a Chocolate White Russian from Vegan Chocolate by Fran Costigan! It’s crafted with house-made cacao nib– infused Chocolate Vodka.
The White Russian is the potent but easy to quaff cocktail that was a favorite of Jeff “The Dude” Lebowski (Jeff Bridges) in the Coen Brother’s cult classic The Big Lebowski—only he called it “The Caucasian.” I have enjoyed vegan versions of this cocktail made with nondairy creamer and have now upped the ante by starting with house-made cacao nib– infused Chocolate Vodka. My favorite creamer is So Delicious coconut milk creamer, but you can use any brand you like. Whether to stir, float the cream on top, or to use equal parts vodka and coffee liqueur, I leave to you.
- 2 ounces (60 ml) Chocolate Vodka
- 1 ounce (30 ml) coffee liqueur, such as Kahlua
- ½ ounce (15 ml) nondairy creamer
- Pour the vodka and coffee liqueur into an old-fashioned glass filled with ice cubes and stir.
- Pour the nondairy milk into the glass and leave it to float on top, or stir vigorously.
This chocolate scented vodka makes a gorgeous holiday gift for friends and family but you’ll want to make some for yourself too. All this takes to make are cacao nibs and some a premium vodka. Simply combine the two, shake the jar a couple of times a day for a week, strain out the nibs, and refrigerate or freeze. Drink an icy shot of the softly sweet and slightly bitter liqueur straight up or use it to make White or Black Russians – dairy free and suitable for vegans, of course!
- 2½ cups (600 ml) vodka (consider organic)
- ½ cup (72 grams) cacao nibs
- Combine the vodka and cocoa nibs in a jar. Close the jar tightly and shake.
- Let stand at room temperature for 1 week, shaking the jar once or twice each day.
- Strain the vodka through a fine mesh sieve and discard the nibs. Strain the vodka a second time through an unbleached coffee filter into another clean jar and refrigerate or freeze.
- Drink a shot icy cold or use it as you would any vodka.
- The infused vodka can be refrigerated or frozen for up to three months before the flavor starts going a little light.
Photos by Kate Lewis.