Peppermint White Russian Cocktail

This Peppermint White Russian blends smooth vodka, coffee liqueur, and peppermint schnapps with a rich pour of heavy cream to create one of the easiest Christmas cocktail recipes for holiday hosting. It builds on classic White Russian recipes but adds peppermint vodka and mini candy canes for a festive flavor.

The drink is creamy, sweet, and balanced with just enough mint to lift the warmth of the liqueur. Quick to prepare and visually striking, this peppermint cocktail suits everything from relaxed December nights to last-minute party drinks.

If you’re serving a crowd, you can scale this directly without losing quality. That’s one of the best parts of this format. No complex muddling or infusions, just easy builds and a consistent result.

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Why the Peppermint Schnapps Matters Most

This ingredient determines the entire character of the drink. A clean, sharp peppermint schnapps cuts through the cream and coffee liqueur, giving brightness to what would otherwise feel like a dessert drink. Without it, the cocktail leans flat and overly sweet.

You’ll know you’ve got the right balance if the drink finishes cool and minty on the tongue without burning. If it tastes syrupy, the schnapps might be low-proof or too sugary. Upgrade if needed. In a pinch, a few drops of peppermint extract in place of schnapps can work, but dial back to avoid bitterness.

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Ingredient Notes and Smart Substitutions

Vodka gives structure to the drink. A neutral, mid-shelf brand works best—no need to splurge, but skip the cheapest options. Coffee liqueur like Kahlúa adds richness and rounds out the sweetness. If you’ve made my  Maple Bourbon Apple Cider Cocktail, you’ll notice the same balancing principle: the sweetness should come from flavor, not sugar alone.

Peppermint schnapps gives this drink its seasonal edge. Look for something clear, crisp, and between 30–50 proof. Heavy cream adds that signature lushness. For a lighter pour, half-and-half holds up, but don’t use milk it lacks the body to float properly.

Crushed peppermint candies or candy canes rim the glass with texture and crunch. I keep mine in a jar throughout December for easy garnishes. You’ll also want a drizzle of chocolate syrup to line the glass, it’s more than decoration. It brings out the mocha side of the liqueur.

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How to Build It Right Every Time

Start by rimming the glass with crushed peppermint. It takes 30 seconds and adds both visual impact and flavor. I usually keep mine chilled in the freezer for better adhesion. Drizzle chocolate syrup inside the glass and let it set briefly. Then fill with ice about halfway.

In a separate glass or shaker, combine vodka, Kahlúa, and peppermint schnapps. Stir gently, then pour over the ice. Slowly float the heavy cream last. If you want it swirled instead of layered, stir softly just once. This is where the drink becomes yours.

For another layered drink idea that keeps its visual structure, try my Apple Cider Margarita. The principle is similar, even though the flavor profile is completely different.

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When It’s Ready and What to Look For

The cream should sit visibly on top or ripple through if stirred. The drink should look opaque at the bottom and velvety near the top. If the cream disappears completely, it was either too warm or poured too fast. Use a chilled spoon and pour slowly.

If the layers mix unevenly, don’t stress. Just swirl with a stir stick for a blended version. Both work, and both taste right.

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Troubleshooting the Common Issues

If the drink tastes flat, double-check your schnapps. A weak brand leaves no mint flavor. If the drink feels too strong, cut the vodka to one ounce and use an extra half-ounce of cream. If your peppermint rim melts quickly, make sure the glass was dry and cold before coating.

Sometimes the chocolate syrup gets too thick to drizzle. Warm the bottle in hot water for 15 seconds to loosen it.

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Ways to Switch It Up

Try white chocolate liqueur in place of the coffee version for a sweeter profile. Swap heavy cream for a plant-based creamer if needed. Add a drop of vanilla extract to deepen the flavor. Or blend the entire drink with ice to make a frozen peppermint cocktail version. I’ve even made mini shooters from this recipe for serving at cookie exchanges alongside my Sugar Cookie Martini.

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Storage Advice for Advance Prep

The cocktail itself doesn’t store well once mixed, but you can batch the vodka, schnapps, and Kahlúa ahead of time in a sealed jar. Keep the cream separate and add fresh. Crushed candy canes can be prepped days ahead. The chocolate drizzle sets better if glasses are chilled.

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Serving Ideas for the Season

Serve in stemless martini glasses with a mint leaf on top. Add a mini candy cane to each rim for a party tray. Pair with sugar cookie platters. Offer a frozen version blended with ice for daytime parties. Or serve in small dessert glasses after a holiday meal.

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Save This Recipe and Share Your Version

Add this Peppermint White Russian to your Pinterest board now for easy reference during holiday season. Let me know in the comments how you serve it, or if you add your own twist. I’d love to hear if you try a frozen version or scale it for a party tray.

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