Vodka · Modern Classic · Sweet
Pumpkin Spice White Russian Recipe
The classic vodka-and-coffee-liqueur White Russian, with pumpkin spice syrup stirred in. Rich and spiced — the classic vodka-and-coffee-liqueur White Russian with pumpkin spice syrup stirred in. A dessert-in-a-glass built for the first cold night of the season.
- Prep Time
- 1 min
- Method
- Stirred
- Glass
- Old fashioned glass
- Strength
- Spirit-forward
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated October 20, 2026
About the Pumpkin Spice White Russian
The White Russian's history starts with its darker sibling: in 1949, Belgian bartender Gustave Tops is credited with creating the Black Russian — vodka and coffee liqueur, no cream — at Brussels' Hotel Metropole, reportedly in honor of the U.S. ambassador to Luxembourg. The cream-topped White Russian wasn't documented in print until a 1965 newspaper ad, and stayed a minor drink until The Big Lebowski made it a cult classic decades later.
The classic White Russian holds a simple 2:1:1 ratio of vodka to coffee liqueur to cream. This seasonal version keeps that backbone and adds a half-ounce of pumpkin spice syrup, which is why it stays a build-over-ice pour rather than needing a shake — the syrup is thin enough to stir in cleanly.
Ingredients
- Vodka2 oz
- Coffee liqueur (Kahlua)1 oz
- Cream or half-and-half1 oz
- Pumpkin spice syrup½ oz
- Cinnamon stick1, for garnish
Method
- Fill an old fashioned glass with ice.
- Measure and pour the vodka, coffee liqueur, and pumpkin spice syrup into the glass.
- Pour the cream over the back of a bar spoon to float it.
- Stir for 5 seconds to integrate.
- Place the cinnamon stick.
Glass & Garnish
Old fashioned glass, over ice. Garnish with a dusting of pumpkin pie spice and a cinnamon stick, which doubles as a stirrer.
Notes
Scales easily for a crowd — batch the vodka/coffee liqueur/syrup ahead and add cream fresh to each glass at serving, since it can separate if batched too far ahead. Oat milk creamer is a reasonable dairy-free substitute, though thinner. Common mistake: over-stirring after the cream goes in. Good alongside anything spiced or gingerbread-forward.
Tools Used
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FAQ
- Who invented the White Russian?
- Its darker sibling, the Black Russian, is credited to Belgian bartender Gustave Tops in 1949. The White Russian itself wasn't documented in print until a 1965 newspaper ad, and didn't become widely known until The Big Lebowski decades later.
- Can I make a Pumpkin Spice White Russian without cream?
- Yes — oat milk creamer or a splash of whole milk both work, though thinner than real cream.
- What's the best vodka for a Pumpkin Spice White Russian?
- A clean, neutral vodka works best — an assertive or flavored vodka competes with the coffee liqueur and spice syrup rather than supporting them.
- How do I scale this up for a party?
- Batch the vodka, coffee liqueur, and syrup ahead; add cream fresh to each glass at serving.
