Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I’m taking the suggestion of a very clever commenter and incorporating toasted cream – a very popular topic earlier this week – into our happy hour.
Photo by Claire Lower
Toasted cream is quite easy to make – you can make it in sous vide setup (24 hours at 82C) or pressure cooker (high pressure for two hours) – and, once it’s made, you’re ready to add this caramelised dairy to anything that needs some sweet, sweet depth. We’ll be using it to cut the cloying nature of the White Russian, a cocktail I’ve always thought of as “adult chocolate milk”. You make it just as you would a “regular” White Russian, using the following:
- 45mL vodka
- 45mL Kahlua
- 45mL toasted heavy cream
Fill a lowball with ice and pour the vodka and Kahlua on top. Gently pour the cream over the top and give it a gentle little stir. Sip through a straw, get toasty, and make a cliché joke about abiding.
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