Allison Kave and Keavy Landreth, the cofounders of Butter & Scotch, Brooklyn’s favorite bar and bakery have joined the Bake from Scratch team to share their debaucherous, slightly twisted approach to indulgence with this new regular column, which will highlight a different dessert and cocktail pairing with each issue of Bake from Scratch.
This pairing is one of the most popular on the menu at Butter & Scotch. It’s no surprise, as it marries the best parts of being a kid and an adult. You get to dunk chocolate chip cookies into a glass of milk, just like you did in your youth, but the milk is actually a cocktail, and it all ends with a most excellent combination booze-and-sugar buzz.
There are many recipes and variations for a White Russian with differing ratios and types of dairy, but the Drunk Bakers favor two parts vodka and whole milk, with one part coffee liqueur. For the best Coffee Liqueurs, check out our Coffee Liqueur Guide. The depth of the coffee is a great balance for the sweetness of their Salted Chocolate Chip Cookies that we insist you dip in this cocktail. These recipes also appear in their cookbook Butter & Scotch: Recipes from Brooklyn’s Favorite Bar and Bakery (Abrams Books, 2016).
- 2 ounces vodka*
- 1 ounce coffee liqueur
- Ice cubes
- 2 ounces whole milk
- In a rocks glass, combine vodka and coffee liqueur. Add ice. Top with milk, and stir.
