While brainstorming Christmas drinks, I knew I wanted to make a dessert cocktail. One of my favorite liqueurs is Meletti Cioccolato–a sinfully blend of rich chocolate and spirit. I thought, why not make a White Russian with it? St. George’s NOLA Coffee Liqueur is a great partner for the Meletti–it’s drier than most typical coffee liqueurs and has a unique earthy flavor from the chicory root in the blend. The final piece of the puzzle came together when I was searching for a mint component. BG Reynolds makes an outstanding peppermint syrup with fresh Oregon mint that’s harvested from Seely Farms(their mint patties are insanely good).
Because the drink is already rich, I opted for half & half instead of heavy whipping cream. Try it out though if you like it richer–or substitute the cream for a non-dairy option. Honestly, this Mint Chocolate White Russian would probably be really good as a warm drink as well. Maybe I’ll play around with that and share on my Instagram stories this week.
Mint Chocolate White Russian
by Laura Lindsay
1.5 oz Beluga Vodka
.5 oz Meletti Cioccolato
.25 oz BG Reynolds Peppermint Syrup
1 oz Half & Half
Method: Stir all ingredients except half & half and strain over ice into glass. Add half and half on top.
Garnish: Andes Crème de Menthe
Pro tip: If you’d like an even RICHER flavor, use heavy whipping cream in place of half & half. Or you could sub out the dairy with a nut milk like almond or hazelnut!
Whatever you’re drinking during Christmas, may it be with family and friends! I’m looking forward to a peaceful Christmas in sunny Phoenix. My favorite part of Christmas in the desert is seeing all the saguaro cacti decorated with lights. It’s so refreshing to take a break from the chaos of Los Angeles and have a sing-along road trip out to Arizona.