Upcycled white Russian

 

Method 1

Ingredients

3tbsp used ground coffee

250ml dark rum

2tbsp maple syrup

ice

1 vanilla pod

150ml double cream

150ml milk vodka (we used Black Cow)

STEP 1

Put the coffee grounds in a jar or bowl. Pour over the rum, cover and steep for 24 hrs. Once infused, strain the rum into a jug through a sieve lined with kitchen paper, then stir in the maple syrup.

STEP 2

To make the cocktail, take four tumblers and pour 25ml of the coffee rum into each one, then top up with ice cubes. In a jug, mix together the seeds from the vanilla pod (keep the pods for the garnish), the double cream and the vodka. Put a spoon on top of the ice in the glass, then pour a quarter of the boozy cream very slowly onto the spoon so that it overflows into the glass below. This will slow it down and help the cream layer to float on top of the coffee liqueur below. Repeat with the remaining three glasses, then garnish each one with a piece of vanilla pod and serve with a stirrer.

RECIPE TIPS

FLAVOUR INTENSITY

For a more intense flavour, or if you’re not making a pot of coffee, simply use the same quantity of fresh ground coffee instead of used grounds.

Method 2

For an upcycled White Russian recipe, you can consider using ingredients such as leftover coffee grounds, vodka, and almond milk. To make the drink, start by infusing the vodka with the coffee grounds by combining 1 cup of vodka with 2 tablespoons of used coffee grounds in a jar and letting it sit for at least 12 hours (or longer for a stronger coffee flavor). Strain the vodka to remove the coffee grounds.

Next, fill a glass with ice and pour 1.5 ounces of the coffee-infused vodka over the ice. Then, add 1 ounce of almond milk to the glass. Stir gently to mix the ingredients. Finally, float 0.5 ounces of Kahlua on top of the drink. 

Enjoy your sustainable and delicious upcycled White Russian!