Hello! I have a double treat for you today—one you can drink and one you can eat, both on the same glass *starry eyes*. Don’t worry, I won’t make you slave yourself in the kitchen making macarons from scratch, however, we will make the cocktail which is the main star of the show.
I’m pretty sure everyone has tried a White Russian, or something close to it. White Russians were all the rage in the 90s, and it’s basically a creamy version of a Black Russian. Both have the same base of coffee and vodka. For this version, we are spicing up our vodka with some wintery notes like anise, cardamom, cinnamon, and vanilla. The cream also gets a touch of vanilla and the coffee gets brewed with a cinnamon stick.
To top it all up we are going to use some macarons as garnish (coffee or chocolate-flavored preferably). You can get the macarons anywhere you like, just make sure to keep them in the fridge before using them, so they are nice and solid. Otherwise, they can get too soft and fall apart in the cocktail before you serve it.
Oh and by the way—you’ll need to let the vodka infuse for a day or overnight, so make sure to plan ahead!
Alright, let’s make ourselves a glass!
Spiced White Russians & Macarons
To infuse the vodka:
For the rest of the cocktail:
Grab an old fashioned cocktail glass, fill it with ice, pour coffee about ¾ of the way, then add a 1 ½ oz of the infused vodka and stir for 10-15 seconds. Add a splash of the vanilla cream and either mix or let it mix by itself.
To garnish with the macaron, cut a little slit on the side of the macaron and stick on the side of the glass. You can also serve them on the side on a little plate.