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If you love a classic White Russian, this version adds a fluffy, coffee-forward twist. Homemade “whipped” coffee for café style, mixed with the classic White Russian ingredients of vodka, Kahlúa, and milk. Make it for holiday nights, after-dinner cocktails, or anytime you want something creamy, cold, and just a little bit fun.
Why You’ll love this recipe
- Classic creamy cocktail, but lighter in feel thanks to airy whipped coffee.
- Simple ingredients you probably have on hand; no special equipment beyond a whisk or mixer.
Ingredient Notes
- Instant coffee or espresso powder: Use instant (not ground coffee) so it whips properly. Superfine sugar whips faster; brown sugar adds a little molasses note.
- Vodka + coffee liqueur: Neutral vodka keeps coffee flavors upfront and coffee liqueur (like Kahlúa) adds sweetness.
- Cream or milk: Half-and-half or heavy cream for classic richness; oat or coconut milk for dairy-free (oat: barista-style foam, coconut: thicker/creamier).
Recipe Inspiration
Well, I finally caved and made the whipped coffee that I’ve seen pretty much everywhere around the internet. I hesitated for quite a while, but once I had this recipe concept for a whipped coffee cocktail, I knew I had to try it.
So I did, and you know something? It’s so easy and actually pretty darn fun.
If you somehow haven’t yet seen the “whipped coffee” I’m talking about, you can read more about it here. It’s so simple. You just take hot water, instant coffee, and a touch of sugar and whip the three ingredients together until it looks similar to whipped cream. It’s served over ice milk and is currently the coffee drink everyone is talking about. I know it seems odd, and trust me, it is odd, but sometimes odd things work…and this works.
The truth is, I actually enjoy instant coffee a lot. It’s how I first started drinking (and loving) coffee a few years back. I’ve since upgraded my method of brewing coffee (hello to my beloved Breville espresso machine), but every now and then a cup of instant coffee is still enjoyed.
Soo, long story short, I had this idea to top a classic White Russian with whipped coffee. I hesitated at first, but then I just went with it…and here we are today.
The Details
Whip the coffee: Just whip hot water with instant coffee powder and a touch of honey or sugar until glossy, thick peaks hold their shape. If it’s not thickening, double-check you’re using instant coffee and keep whisking; chill the bowl if your kitchen is warm. I was kind of shocked this worked, but trust me, it does. It’s creamy, light, and extra fluffy.
Build the drink: Add ice to a rocks glass, pour a good splash of vodka and coffee liqueur, then cream and a little vanilla too. Pour over some milk, stir, then dollop on the whipped coffee and let it slowly sink into the cocktail. Stir again to marble.
Sweetness control: Taste and adjust—use less whipped coffee for a stronger, less sweet sip; more for a dessert-like finish.
And that’s it. Enjoy your frothy, Whipped Coffee White Russian.
Variations and Swaps
- Decaf: Use decaf instant coffee for the whip; base stays the same.
- Dairy-free: Swap dairy for creamy oat milk or canned coconut milk; still deliciously frothy.
- Mocha twist: Whisk in a little cocoa with the coffee whip for chocolate notes.
- Spiced: A pinch of cinnamon or cardamom complements the coffee and cream.
- Lighter option: Use milk over cream; the drink will be thinner and less rich.
My recommendation? This drink may be a bit over the top, but hey, it’s Saturday and we’re living life from home…anything goes. Soooo, let’s just make a fun White Russian and have a great Saturday night!
Can I use brewed coffee or cold brew instead of instant?
You’ll need instant coffee to create the fluffy whip. If you love cold brew, keep it in the base (in place of part of the cream) and still whip the coffee with instant for the topper.
How can I make this dairy-free?
Use a creamy non-dairy milk (oat is great for body, use coconut for extra richness). The coffee whip stays the same.
Can I make it less sweet?
Yes! Use a lighter hand with the whipped coffee and/or choose a less-sweet coffee liqueur. You can also add a splash more cream or milk to soften the sweetness.
My whipped coffee deflated—what now?
Chill it for a few minutes and whisk again to bring back volume. If it’s still soft, it’ll taste great! Just spoon it on and give the drink a stir.
But, just in case this isn’t your thing, here are a few other recent Cocktail Saturday drinks:
Lastly, if you make this frothy Whipped Coffee White Russian, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Frothy Whipped Coffee White Russian
Servings: 1 drink
Calories Per Serving: 372 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon hot water
- 1 tablespoon instant coffee powder
- 1 tablespoon honey or granulated sugar (see note)
- 2 ounces (1/4 cup) vodka
- 1 – 1 1/2 ounces (2-3 tablespoons) Kahlua
- 1-2 ounces (2-4 tablespoons) whole milk or nut milk
- 1/4 teaspoon vanilla extract
Instructions
- 1. Combine the hot water, instant coffee, and honey in a bowl. Using an electric mixer, whip until fluffy and light, 2-3 minutes. Alternately, you can do this with a hand frother too. 2. Fill a glass with ice. Add the vodka, Kahlua, and a splash of vanilla. Stir. Pour the milk over and stir to combine. Spoon the whipped coffee overtop. Gently stir and enjoy!
Notes
Sweeteners: I love the flavor of honey and it works well, but sugar does whip up prettier and smoother.
If you love a lot of Whipped Coffee on Top: use 2 tablespoons instant coffee, 2 tablespoons hot water, and 1-2 tablespoons sugar.
This post was originally published on April 18, 2020
Why can’t I pin some of your recipes?
Hi Kim! I am not sure.. I will look into them! Is there any in particular you’re having trouble with? xTieghan
This was soooo good! A little strong, but perfectly so. Who knew that instant coffee could whip up like that?
So glad you tried this, Vanessa! Thank you so much! xTieghan
What’s s of instant coffee works best? I tried with a Starbucks via but maybe it wasn’t the best choice.
Hi Lindsay! I use Folgers brand instant coffee! Please let me know if you have any other questions! xTieghan
@Jenny. You mentioned molasses..was this in place of sweetner or Kahlau ?
Thanks
Thank you for inspiring me to try whipped coffee! I made it at 8:30am so just did a splash of Bailey’s in the milk and it was SO GOOD!!! Day is off to a great start. Thanks, Teigen!
Thank you so much Hilary!! I am so glad this one turned out so well for you! I hope you are doing well! xTieghan
For those asking if you could use instant espresso, I tried that for whipped coffee yesterday and I have to say it was not very tasty…. I didn’t have any instant coffee either so I thought it would be a good substitute but it was way too strong! Maybe less instant espresso and more water was needed but not sure how that ratio would work to make it whipped. Cant wait to try this recipe when I am able to get some instant coffee and Kahlua and for now, my instant espresso will be used to make the flourless espresso cake by Tieghan 🙂 xx
Thank you so much Kira! I hope you love this one! xTieghan
Oh my!! The whipped coffee sounds fabulous with this white Russian! What a perfect drink to enjoy during these crazy times. Thanks so much for sharing!
Yes!! I am so glad you are liking this Linger! Thank you so much! xTieghan
I need this in my life! This and a pastry, all set 🙂
Thank you so much Tara! I am so glad you like this! xTieghan
Does the whipped copy stay fluffy if you make ahead?
Hi Lauren,
You need to use the whipped coffee once you make, it will not stay fluffy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is just gorgeous!!
Thank you so much! xTieghan
This may be a dumb question, I blame it on quarantine head. I have KAF instant espresso powder…can that be substituted for instant coffee?
Hi Keely,
So sorry but the instant coffee is key, it is all part in the magical fluff. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you do this with regular coffee instead of instant? I’ve never made whipped coffee before!
Hi Keri,
So sorry but the instant coffee is key! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan,
This looks so darn good… but I am wondering if I could make it with my “walk off the table” strength regular coffee, instead of going to the store and purchasing instant. I am guessing it still won’t be strong enough….thoughts?
Thanks for sharing all your tasty and gorgeous ideas with us.
-Heather
Hi Heather,
Thanks so much for your kind message! Unfortunately, the instant coffee is key here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan, you gave me the idea of trying it with molasses, it worked, yay! I drink whipped coffee every day, it is my new ritual. Such a nice dessert!
Thank you so much Jenny! xTieghan
I tried out this viral whipped coffee foam the other day and couldn’t work out to do with it. I’ve just tried your way and boozy is definitely the best way to enjoy it. Sadly my presentation isn’t quite insta-worthy, but they are seriously tasty and perfect in the Isolation time we live in. I’m in Australia, so it is Saturday night drink time right now!
Thank you! I hope you are all safe 🙂
Hi! I am really glad this recipe turned out well for you! I am sure it looked amazing as well! I hope you are staying safe and healthy! xTieghan