I always use plenty of ice and chill the glass before serving if there is time. It keeps the cocktail cold without diluting it too quickly, so the creamy texture lasts longer.
You can swap the cream for a splash of milk or a dairy-free alternative if you want a lighter or vegan-friendly version of the cocktail.
I sometimes add a pinch of freshly grated nutmeg, cinnamon or dark chocolate shavings over the top for a special finish.
This cocktail is best served immediately over plenty of ice, but you can mix the vodka and coffee liqueur ahead of time and keep it chilled, then just add the cream when ready to serve.
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Nutrition: per serving
kcal246
fat2.9g
saturates1.8g
carbs9.7g
sugars9.7g
fibre0g
protein0.5g
salt0g
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Method
step 1
Mix together all the ingredients. Put some ice cubes in a small tumbler and pour the cocktail over the top.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
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