white russian martini

IMG_5469Is it me or does summer seem like a flurry of activity? Justin and I have had something nearly every weekend so far—birthdays, baby showers, wedding showers, weddings, family reunions. At least it’s fun activities! The summer is flying by.

I usually have a back log of recipes to post, but the unusually large amount of flops I’ve made lately have caused my queue to get rather low. You never know what you’re getting into when you try a new recipe. Some of my recent flops include foods I thought would be surefire hits like jalapeno mac and cheese with bacon (sounds like it’d be awesome, right?), a quick coffee cake (I mean, it’s cake. How do you mess up cake?), and odd-tasting manicotti (mentioned in a previous post). It’s not that these recipes were horrible; it’s just that they weren’t good. Going through all the work to try a new recipe that doesn’t turn out or that is just mediocre is so disappointing, but it is also a valuable part of the learning experience. I usually follow recipes exactly on the first try, and if I like how it turns out well enough, I’ll tweak the recipe for next time. I am always thinking of what I might have done differently to get a better turn out.

For this week’s post I perused my liquor cabinet, and there was the Kahlua smiling back at me. Yes, I am unabashedly posting a recipe for the three-ingredient classic martini: the White Russian. This was my drink of choice in college. My college boyfriend even bought me a shirt that said, “I like White Russians,” honoring my affinity for the drink, as well as Sasha Kaun, the large white Russian player we had on the KU basketball team then. You can use any kind of milk for this martini except for skim as skim milks tends to be less creamy and more watery. Enjoy!


2 ounces vodka

1 ounce Kahlua

1-2 ounces Half and half, heavy cream, or milk

Torani dark chocolate sauce (optional), for garnishing


Mix together and stir.

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