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close up of hand pouring coconut cream into a vegan pumpkin spice white russian in front of a roaring fire
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Pumpkin Spice White Russian

This Vegan Pumpkin Spice White Russian Recipe is a twist on a classic and the ideal drink for chilly fall evenings. It's made dairy-free with coconut cream & espresso and spiced with warming nutmeg and cinnamon. Cheers!
Prep Time3 minutes
Course: Drink
Keyword: cocktail, coffee, espresso, holiday
Servings: 1 cocktail
Calories: 385kcal
Author: Emily

Ingredients

  • 2 oz vodka ¼ cup, see notes for nonalcoholic version
  • 1 oz. coffee liqueur or 1 shot of strong coffee/espresso
  • 4 TBS coconut cream not coconut milk
  • ½ TBS pumpkin puree optional
  • 1.5 teaspoon pumpkin pie spice
  • 1 TBS maple syrup

Instructions

  • Combine vodka and coffee liqueur/coffee in a rocks glass, stirring to combine.
  • In a small bowl, mix coconut cream, pumpkin puree, pumpkin pie spice, and maple syrup. Whip with a fork or whisk until slightly aerated. Pour on top of coffee mixture. Sprinkle more pumpkin pie spice on top of cream prior to enjoying. Serves 1. 

Notes

Nutrition information calculated with vegan version using espresso.
For a nonalcoholic version, sub pumpkin juice for vodka. 
Mr. Black's make a coffee liqueur that is vegan.

Nutrition

Serving: 1recipe | Calories: 385kcal | Carbohydrates: 18.9g | Protein: 2.3g | Fat: 21g | Saturated Fat: 18.5g | Polyunsaturated Fat: 2.5g | Sodium: 13.9mg | Fiber: 1.5g | Sugar: 14.8g
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