How to Make a White Russian with Baileys and Milk

white russian with baileys and milk in a rocks glass

The White Russian is a timeless cocktail, known for its creamy texture and coffee-vanilla flavors. Switching classic cream for milk and adding Baileys Irish Cream brings a smooth sweetness that makes the drink softer and more approachable. For home bartenders, this twist is both delicious and straightforward to master.

White Russian with Baileys and Milk: Ingredients

40 ml vodka
30 ml Kahlúa (or other coffee liqueur)
30 ml Baileys Irish Cream
40 ml milk (see tips below)
Ice cubes

Method: Mixing the Perfect Baileys White Russian

Fill a rocks glass with fresh ice cubes.
Pour in 40 ml vodka and 30 ml Kahlúa.
Add 30 ml Baileys Irish Cream.
Top with 40 ml milk. For a layered look, pour the milk gently over the back of a spoon.
Briefly stir for a marbled effect or thoroughly mix for an even texture.

How Milk Changes the Texture and Taste

Milk makes a White Russian lighter than the classic version, which uses heavy cream. This choice of dairy adds a smoothness that balances the bold notes of vodka and coffee liqueur. Milk softens the spirit while allowing the subtle chocolate and vanilla of Baileys to shine through. The result is a cocktail that’s velvety but not as thick, with a clean, silky finish.

Full-fat milk (whole milk) gives a rounder, richer mouthfeel without becoming heavy.
Semi-skimmed milk creates a lighter, less creamy result and lets the coffee flavors show off.
Skim milk keeps calories down but can feel a bit thin—use only if you prefer a very light drink.
Non-dairy milk—oat, almond, and coconut—work well if you want an alternative, but try to use a barista or full-fat version for body.

closeup of creamy white russian in glass with ice and swirl of milk

Tips for the Best Milk-Based White Russian

Always start with cold milk—it helps create a smoother texture and keeps your drink from tasting watered-down.
Shake the milk before pouring if it’s been sitting in the fridge; this evens out the emulsified fats, especially for whole or plant-based milks.
For a foamier top, try frothing your milk gently (without making it hot) before adding it to the glass.
If you enjoy a slightly sweeter cocktail, use sweetened plant milk or increase the Baileys by 10 ml.
Layer the milk last for the classic ‘ripple’ look—pour gently to avoid fully mixing until you’re ready to drink.

white russian with baileys and milk on clean marble bar