Pumpkin Spice White Russian Cocktail
Nothing screams fall in the United States like pumpkin spice! Pumpkin season marks the start of sweet drinks, comfort food, chunky sweaters, and all the flavors of fall, including cinnamon, allspice, star anise, cloves and ginger. These spices, in all their glory, combine with pumpkin to create the most heartwarming recipes. And this Russian White […]

Nothing screams fall in the United States like pumpkin spice! Pumpkin season marks the start of sweet drinks, comfort food, chunky sweaters, and all the flavors of fall, including cinnamon, allspice, star anise, cloves and ginger. These spices, in all their glory, combine with pumpkin to create the most heartwarming recipes. And this Russian White Pumpkin and Spice Cocktail recipe checks all the fall boxes!

Russian Pumpkin Spice Cocktail with Steel Dust Vodka
Russian Pumpkin Spice Cocktail with Steel Dust Vodka
Note: The content of this article was sponsored by Steel dust vodka. All opinions are ours. This article contains affiliate links.

What is a Russian white cocktail?

White Russian is a delicious vodka-based drink that should be a bar staple and has been loved by many - especially after its popularization in the 1998 film The Big Lebowski. A basic measuring drink with three equal parts of vodka, cream and coffee liqueur (as Kahlua), it lends itself to a wide range of variations. White Russians are usually served over ice in a lowball glass, also known as rock glass or old fashioned glass.

Historically, one wonders who came first, the white Russian or his close relative, the black Russian. Some describe the fact that a black Russian is just a white Russian without cream and others would say that a white Russian is a black Russian with cream. It is also disputed as to when and who invented it, but generally this drink was first conceived between the 1930s and 1950s.

Russian white creamer with pumpkin spices
White Russian Cream with Pumpkin Spice

As for the White Russian, you can easily use a variety of flavors as well as different types of cream. For example, pumpkin spice cream for an autumn feel or Irish cream for a different flavor and even chocolate milk instead of cream. The ways to customize a White Russian are many and quite fun to experiment with, especially since the basic cocktail is so delicious.

There are variations for all preferences, so it's fitting that we share a fall-inspired version of this drink at this time of year!

Shaken or agitated?

It depends on your personal preference, but adding all the ingredients to a shaker with ice will give the cream a little foam when poured into a glass. Alternatively, you can add the vodka and coffee liqueur to a glass with ice, then pour the cream into the glass to layer the contents of the cocktail then stir and serve.

How to make a Russian cocktail with pumpkin and spices

Fall isn't complete without all of the pumpkin recipes, including one type of pumpkin spice drink, whether in latte or cocktail form. You really want to add it to your fall cocktail list!

Russian cocktail with pumpkin and spices
Russian cocktail with pumpkin and spices

Making this pumpkin cocktail is very easy and only requires a few ingredients: Steel Dust vodka, coffee liqueur, and pumpkin spice cream.

You can find pumpkin spice cream in almost any store this time of year, so it should be easy to get your hands on. You can also make your own pumpkin spice cream by simply combining a homemade pumpkin spice syrup (we love this recipe) with heavy cream.

If you're feeling a little fancy or entertaining, you can top your cocktail with whipped cream and pumpkin pie spice. And don't forget the toppings! We love to garnish this cocktail with a stick of cinnamon or whole star anise, but this is the perfect opportunity to get a little creative. You can add vanilla or brown sugar, or add other sugar spice mixes if you prefer the sweeter side of life as well.

Steel Dust Vodka is distilled in San Antonio, Texas, using locally grown corn. We're big fans of local Texas brands and we love supporting Texas businesses, so partnering with Steel Dust Vodka to share this cocktail with our readers was a no-brainer. The name 'Steel Dust' is a tribute to a champion racehorse, hence the image of the horse on the label. You can read more about the legend HERE.

Steel dust vodka
Steel Dust is the perfect vodka for Pumpkin Spice White Russian

Steel Dust vodka is very sweet! This is due to the process of distillation several times in copper column and small batch stills. Because it's so sweet, this vodka is perfect for martinis and cocktails. And it's absolutely amazing in this Russian Pumpkin Spice White cocktail.

Enjoy!

We hope you enjoy this Russian cocktail recipe with pumpkin and white spices. It will quickly become your favorite fall cocktail.

If you love pumpkin as much as we do, check out some of our other pumpkin recipes:

Stay tuned for a few upcoming recipes, including the Pumpkin Ravioli with Parmesan Sage Cream Sauce and the Pumpkin Mascarpone Cheesecake.

Russian white with pumpkin spice cream
Pumpkin Spice White Russian - The Ultimate Fall Cocktail

If you try this recipe, leave us a comment below. Or tag us on Instagram with your creations @cooking_with_wine.



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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