Carrot Cake White Russian

Total Time Prep: 35 min. + cooling
Yield 1 drink
Test Kitchen Approved
Homemade carrot cake syrup and flavored heavy cream turn a classic cocktail into a springy dessert-in-a-glass carrot cake white Russian.

Ingredients

  • 1 cup water
  • 1 cup packed brown sugar
  • 1 cup shredded carrots
  • 1/4 cup raisins
  • 2 cinnamon sticks (3 inches)
  • 8 whole cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • CARROT CREAM:
  • 1/4 cup heavy whipping cream
  • 2 teaspoons cream cheese extract
  • 2 tablespoons confectioners' sugar
  • Orange food coloring, optional
  • ASSEMBLY:
  • Ice cubes
  • 2 ounces vodka
  • 1 ounce Kahlua (coffee liqueur)
  • 2 to 3 tablespoons carrot cake syrup
  • Ground cinnamon, for garnish

Directions

  1. In a small saucepan over medium-high heat, stir together water and brown sugar. Add carrots, raisins, cinnamon sticks, cloves, ginger and nutmeg. Bring to a boil; reduce to a simmer. Cook until sugar is dissolved and has reduced by one third, 10-15 minutes, stirring occasionally. Strain into a glass measuring cup using a fine mesh strainer. Discard carrots, raisins and spices. Stir in vanilla extract. Let cool.
  2. To make the carrot cream, in a small bowl, whisk together heavy cream, confectioners sugar, cream cheese extract and orange food coloring (if using).
  3. To assemble, fill a rocks glass halfway with ice. Stir in vodka, Kahlua and 2-3 tablespoons carrot cake syrup. Top with carrot cream. Garnish with ground cinnamon, if desired. Serve immediately. Refrigerate remaining carrot cake syrup.

Nutrition Facts

1 drink: 681 calories, 22g fat (14g saturated fat), 68mg cholesterol, 21mg sodium, 72g carbohydrate (68g sugars, 0 fiber), 2g protein.

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