Nothing speaks to me during the holidays better than a comforting, creamy drink. So I give you a festive way to ease your holiday stress – the Holiday Russian. I’m betting there’s probably a name for a White Russian made with Eggnog, but I couldn’t really find anything other than ‘Eggnog Russian ‘ (okay, I didn’t look that hard) and that’s boring, so I’m dubbing it the Holiday Russian.
- 1 oz Caramel Vodka
- 1 oz Kahlua
- 2 oz Eggnog
Pour in a shaker with ice, shake, and pour in a small tumbler or rocks glass over ice. Easy peasy!
Chocolate Kahlua cupcakes with Bailey’s buttercream, doesn’t get much better than that! The cupcakes were not as moist as I would have liked for them to be, but they were still very delicious; next time I’ll up the liquid ingredients to make up for it. The buttercream was just as amazing as it sounds, I was licking the bowl.
- 1 box Duncan Hines devil’s food cake mix
- 4 eggs
- 1/2 cup oil
- 3/4 cup Kahlua
- 1/4 cup Bailey’s
- Mix cake mix and all ingredients in a large mixing bowl and beat until smooth (beat on low until incorporated then about two minutes on medium).
- Spoon batter into greased or lined cupcake tin.
- Bake at 350 for 20 minutes or until toothpick inserted into center comes out clean.
- 1 cup butter (2 sticks)
- 3 1/2 cups powdered sugar
- 2 tsp vanilla
- 3 Tbsp Bailey’s
- Cream butter.
- Add powdered sugar, gradually, beating between additions.
- Add vanilla and Bailey’s and continue to mix.
- Adjust texture/consistency by adding powdered sugar or milk by the teaspoon if necessary.
Note: I left a quarter of my buttercream plain vanilla, so you could add an additional Tbsp of Bailey’s for a stronger taste if you are using all of the buttercream this recipe makes.
Mmm…Bailey’s. Yep, I went out and bought a bottle of Bailey’s for a cup of hot chocolate the other night because it was soo cold out! There are a million other delicious ways to drink Bailey’s too! Two of my favorites are mudslides and blind russians. A blind Russian is vodka, Kahlua, and Bailey’s, and a mudslide is the same plus cream. I used caramel coffee creamer to add flavor…I must confess that I added a spoonful of salted caramel sauce as well. I love caramel!
- 1 oz vodka
- 1 oz Kahlua
- 1 oz Bailey’s
- 2 oz Cream
Pour in a shaker with ice, shake, and pour in a small tumbler or rocks glass over ice. It’s that easy.
I love white russians! So, naturally when I came across a recipe for white russian cupcakes on pinterest, I couldn’t resist! And guess what? They were amazing! I made several modifications, but they still turned out great. Mhmm Dude-worthy, indeed.
White Russian Cupcakes
- 2 1/2 cups Flour
- 3 tsp Baking Powder
- ½ tsp Salt
- 2 Eggs and 2 egg whites
- 1 ½ cups Sugar
- ¾ cup Butter
- ¼ cup Vodka
- ½ cup Kahlua
- ½ cup Milk
- 2 tsp Vanilla
- Mix flour, baking powder, and salt in a bowl and set aside.
- In a separate, large bowl, cream sugar and butter until smooth.
- Add eggs and egg whites, one at a time and mix until incorporated.
- Add vanilla, vodka, and kahlua while mixing.
- Slowly add flour in three additions, alternate with 2 additions of milk in between.
- Bake at 350 for about 18 minutes.
- 1 stick (½ cup) Butter
- 3-4 cups Powdered Sugar
- 1 tsp Vanilla
- 3 tbs Kahlua
- a pinch of salt
- Cream butter until smooth.
- Add salt, vanilla and kahlua and mix.
- Slowly add powdered sugar until you reach the consistency you desire.
- ½ cup powdered sugar
- 2 tbs kahlua
- A few drops of milk
- Mix the powdered sugar and kahlua in a small bowl; a whisk works best.
- Add a couple drops of milk and continue whisking.
- Add milk dropwise if necessary to get the appropriate consistency. It should be smooth and cling to the back of a spoon.
- Drizzle onto cupcakes!