Drink Of The Week: Praline Russian

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by Emily Connor, Dining and Nightlife Editor

To say that coffee is an obsession of mine is a pure understatement. Without downing half a pot of fresh coffee in the morning, I’m completely useless.

Clearly, Los Angeles folks feel the same way. Independent coffee shops, cafes and bakeries line the streets in between so many coffee chains, it’s almost impossible to count.

Of course, I did manage to count how many I saw on a recent walk home. Coming back from Beverly Hills, I walked a roughly 2.3 mile journey to my house and passed five Starbucks coffee shops. This is just Starbucks alone, not even counting the many Coffee Bean and Tea Leafs, coffee stands, carts, and more I saw.

So if Los Angeleans don’t already have their coffee IVs in place, their downing their favorite flavors and unique concoctions at their earliest convenience. One of my favorite coffee flavor discoveries was a pecan praline iced coffee that was pure deliciousness. The caffeine buzz hailed in comparison to the taste sensation I had just experienced.

So here is my praline coffee knockoff, a classic White Russian with a yummy twist.

Praline Russian 

2 oz. vodka
1.5 oz. Kahlua coffee liqueur
1.5 oz praline pecan liqueur
2 oz half and half

Combine all of the ingredients in an ice filled shaker. Shake well and strain over a glass filled tumbler.

MODA Magazine does not endorse underage or irresponsible drinking. This article is intended for informative culinary purposes, and these beverages should be consumed in moderation.

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