SKYY VANILLA WHITE RUSSIAN
Steps:
- Fill a 10-ounce rocks glass with ice. Pour vodka and liqueur into glass and stir to combine. Top with heavy cream and stir to combine.
VANILLA WHITE RUSSIAN
Make and share this Vanilla White Russian recipe from Food.com.
Provided by SkinnyMinnie
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour all over ice and enjoy!
Nutrition Facts : Calories 247.5, Fat 9, SaturatedFat 5.6, Cholesterol 31.7, Sodium 13.3, Carbohydrate 14.7, Sugar 13.8, Protein 0.7
VANILLA WHITE RUSSIAN
Posted for a cooking game where chefs travel around the world by cooking and tasting recipes from around the world.
Provided by Lynette !
Categories Cocktails
Time 5m
Number Of Ingredients 3
Steps:
- 1. Fill a 10-ounce rocks glass with ice. Pour vodka and liqueur into glass and stir to combine. Top with heavy cream and stir to combine.
VANILLA WINTER WHITE RUSSIAN
Make and share this Vanilla Winter White Russian recipe from Food.com.
Provided by gailanng
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all 3 liquors and milk; thoroughly stir together. Put a little scoop of ice cream in the bottom of each highball glass and then pour the liqueur mixture over the top of both.
Nutrition Facts : Calories 342.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 39.7, Sodium 92.8, Carbohydrate 28.3, Fiber 0.5, Sugar 23.2, Protein 4.8
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VANILLA CHAI TEA WHITE RUSSIAN - HALF BAKED HARVEST
From halfbakedharvest.com
4.3/5 (180)Total Time 10 minsCategory DrinksCalories 934 per serving
- 1. In a medium pot, bring 1 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the honey. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.
- 1. Fill a glass with ice. Add the vodka, Kahlua, and chai tea syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and star anise, if desired.
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