Pumpkin Spice White Russian

A seasonal White Russian variation with pumpkin puree blended into the creamy base. Shaking helps emulsify the pumpkin and cream so the drink pours smooth over ice, with coffee liqueur, vodka, and nutmeg carrying the flavor.

By Julienne

Servings: 4

Ingredients

• 600 g ice for shaking and serving
• 180 ml vodka chilled
• 120 ml coffee liqueur chilled
• 60 g pumpkin puree plain, unsweetened
• 180 ml heavy cream cold
• 1 g ground cinnamon for the shaker
• 20 ml simple syrup optional, for added sweetness
• 2 ml vanilla extract optional
• 1 g ground nutmeg for garnish

Instructions

1. Divide the 600 g ice between the shaker and four rocks glasses as needed. Chill the glasses briefly if you have extra freezer space; otherwise keep them ready for serving. Glasses are cold and ice is ready.
2. Add the vodka, coffee liqueur, pumpkin puree, heavy cream, cinnamon, and, if using, simple syrup and vanilla extract to the shaker. Seal tightly and shake hard for 12 to 15 seconds until the outside of the shaker is well chilled and the mixture looks smooth and slightly frothy. Shaker is frosty and the drink base looks emulsified.
3. Fill each rocks glass with ice, then strain the cocktail evenly into the four glasses. If a little pumpkin sediment remains in the shaker, strain through a fine mesh strainer for a smoother texture. Each glass is filled with an even portion of the cocktail over ice.
4. Finish each drink with a small grate of nutmeg over the top and serve immediately. Nutmeg is visible on the surface and the drinks are ready to serve.