Mixology – Homemade White Russians w/ John Strand

Homemade White Russians

John Strand

The following recipe came from a church cookbook from Gilbertville, Iowa.  For some strange reason I have always been drawn to cookbooks from years past where people bring together their favorite recipes.  Some are downright vile. For example, any recipe espousing the virtues of ludafisk should be avoided at all costs.   However there are some gems.

Years ago I met my wife’s grandmother.  She had one of the finest collections of local cookbooks I have ever seen.  Turns out we had something in common, and she gave us one of her favorite cookbooks from the local Catholic church. Not only was she a connoisseur of fine cookbooks, she collected her favorite cookbooks to share with others.  Some people collect and share fine wines, she collected and shared fine cookbooks. I don’t think she liked cooking all that much, I think she just liked to read them.  She left the cooking to her husband.  The following recipes were in one of her cookbooks and attributed to Joan Becker.

Many of the recipes were outstanding.  However, we came across the two gems below.

When you drink it, be sure to keep Rosemary in your thoughts.  She was awesome and she will be missed.

Irish Cream Liqueur:

  • 1 C. Milk
  • 2 T. Dry instant coffee
  • 2 cans sweet and condensed milk
  • 1 pt. Seagrams Seven Whiskey

Mix milk and coffee until coffee is dissolved.  Mix remaining ingredients and chill.


(not “Kahlua”, that would be trademark infringement… Ours starts with a “C”)

  • 3 C. Water
  • 5 C. Sugar
  • dash salt
  • 1/2 C. Dry instant coffee
  • 3 T. vanilla
  • 3 C.  vodka

Just barely bring water, sugar, salt and coffee to a boil.  Reduce heat so it is no longer boiling.  Stir constantly till all sugar is dissolved (this may take up to an hour…  But it is worth it).  Cool, then add vanilla and vodka.

**For a non-alcoholic version of these White Russians, simply drop the alcohol.