I want to make a White Russian tonight. But along with the vodka and Kahlúa, I want to add some Baileys. I usually use vanilla soy, instead of milk, because I like the taste and texture.
I started adding Baileys during the cold, dark winter months, which was a lovely evening drink. During summers, I usually go for a Tequila Sunrise, but today I’m in the mood for that softer, non-acidic feel.
EDIT: Just saw your description text, OP. Never heard of a Pas de Loupe before, but that sounds interesting. Is that Mezcal, Cynar, ancho, honey syrup and lemon juice?
Nevermind soy or Bailey’s, you use milk instead of cream or half-and-half? All the White Russians I made without some kind of cream (cow, soy etc.) sucked. I suppose Bailey’s would add some cream content …
When there was planning and forethought going into the White Russian, we used to use cream. But it quickly became such a preferred drink, that we didn’t always have cream at the ready, and it became a bit too fattening in the long run. So we started just using milk, because that’s what we always had around anyway. But then I stopped buying milk, and changed it out for oat and soy, so that’s what we’ve used since then, and now I’ve really developed a taste for the vanilla soy White Russian.
For me personally, there’s no doubt that a White Russian with cream is the best. But it’s more of a special treat, nowadays.
I want to make a White Russian tonight. But along with the vodka and Kahlúa, I want to add some Baileys. I usually use vanilla soy, instead of milk, because I like the taste and texture.
I started adding Baileys during the cold, dark winter months, which was a lovely evening drink. During summers, I usually go for a Tequila Sunrise, but today I’m in the mood for that softer, non-acidic feel.
EDIT: Just saw your description text, OP. Never heard of a Pas de Loupe before, but that sounds interesting. Is that Mezcal, Cynar, ancho, honey syrup and lemon juice?
Also, happy cake day!
Yes, exactly, and it’s very good. A little more mezcal than lemon or Cynar, a little less Ancho and honey than those.
Nevermind soy or Bailey’s, you use milk instead of cream or half-and-half? All the White Russians I made without some kind of cream (cow, soy etc.) sucked. I suppose Bailey’s would add some cream content …
When there was planning and forethought going into the White Russian, we used to use cream. But it quickly became such a preferred drink, that we didn’t always have cream at the ready, and it became a bit too fattening in the long run. So we started just using milk, because that’s what we always had around anyway. But then I stopped buying milk, and changed it out for oat and soy, so that’s what we’ve used since then, and now I’ve really developed a taste for the vanilla soy White Russian.
For me personally, there’s no doubt that a White Russian with cream is the best. But it’s more of a special treat, nowadays.
Fair enough. Cream is definitely a big reason why I don’t drink it more often.