Toasted Coconut Spiced Russian

A coconut-y twist on the classic! This drink comes together in minutes and uses 2% milk instead of the usual heavy cream. See how it’s made here.

This was a paid partnership with Material Kitchen.

Makes 4 Drinks, from one pitcher

Ingredients

• 1/4 cup unsweetened, shredded coconut

• 8 oz. 2% milk

• 1⁄4 tsp. coconut extract

• 4 oz. coffee liqueur

• 4 oz. vodka

• Dash of allspice, plus more for dusting

• Ice

• 1 tbsp. maple syrup (for the side of the glass)

• 4 cinnamon sticks

Make it!

1. Loosely chop shredded coconut and toast in a pan until golden.

2. Make the coconut cold foam: in a tall glass or jar, combine the milk and coconut extract
   and beat with a handheld milk frother until frothy.

3. In the Cloud Pitcher, combine coffee liqueur, vodka and allspice. Stir, add ice, stir again
   until the sides of the pitcher are cold and form some condensation.

4. Roll one side of the Full Glass in maple syrup and then in toasted coconut. Add ice to
   glass.

5. Strain coffee liqueur/vodka mixture into glass, leaving 1 inch room for cold foam.

6. Pour cold foam on top and sprinkle with a dusting of allspice and stir with a cinnamon
   stick.