Milk, Cream, and Cocktails: Michał Borowski on the Art of Creamy Cocktails

Rich, smooth, and endlessly comforting — creamy cocktails are having a moment. We sat down with bartender Michał Borowski to explore the indulgent world of cream-based concoctions and how to make them accessible for everyone.

Lucas: What are creamy cocktails, and what sets them apart?

Michał: Creamy cocktails are all about texture and mouthfeel. They typically involve dairy or dairy alternatives — think cream, milk, or coconut milk — which gives them a rich, velvety quality. Unlike more spirit-forward drinks, these cocktails are often dessert-like and indulgent, making them perfect for cozy evenings or celebrations.

Lucas: What ingredients are commonly used in creamy cocktails?

Michał: The classics include heavy cream, whole milk, half-and-half, or even ice cream. But you’ll also see egg yolks in flips, sweet liqueurs like Baileys, Kahlúa, or Amarula, and flavors like chocolate, vanilla, and nutmeg. If you want a plant-based version, oat milk or coconut cream can add a similar depth.

Lucas: Are creamy cocktails suitable for lactose-intolerant individuals?

Michał: Absolutely. There are so many non-dairy alternatives now — oat milk has a great texture for shaking, and coconut milk brings a nice tropical note. Almond or soy milk works too, though they’re a bit thinner. And many liqueurs now come in dairy-free versions, so it’s easier than ever to adapt recipes.

Lucas: Can I make creamy cocktails without alcohol?

Michał: Yes, and they’re surprisingly good! A non-alcoholic White Russian using cold brew, coconut cream, and a touch of vanilla is delicious. You can also blend almond milk, cacao powder, and crushed ice for a booze-free take on a Brandy Alexander. It’s all about the texture and flavor balance.

Lucas: What are some popular creamy cocktails that everyone should try?

Michał: There are some real icons here. The White Russian is a must — vodka, Kahlúa, and cream. Brandy Alexander is another classic, as is the Grasshopper, with crème de menthe and crème de cacao. For something modern, try an Espresso Martini with a splash of oat milk — it’s a game changer.

Lucas: How can I make my creamy cocktails healthier?

Michał: It starts with portion control and ingredient swaps. Use unsweetened plant-based milk, cut back on sugary liqueurs, and focus on natural flavors like cinnamon, cocoa, or cold brew. You can also blend in avocado or banana for richness without cream. It's all about balance.

Lucas: What is the best way to serve creamy cocktails?

Michał: Chilled, always. I recommend shaking them with ice for a smooth finish and straining into a coupe or rocks glass. Some drinks, like the White Russian, look great layered. Presentation matters — grated nutmeg, a dusting of cocoa, or even a coffee bean on top can elevate the experience.

Lucas: Can creamy cocktails be made in advance?

Michał: Yes, but there’s a trick to it. If you're prepping for a party, batch the base ingredients — spirit, sweetener, and cream — and keep it cold. Shake individual servings with ice just before serving for that fresh texture. Avoid storing them with citrus or eggs — those are best made fresh.

Lucas: Final Thoughts: Why should more people give creamy cocktails a try?

Michał: They’re comforting, nostalgic, and incredibly versatile. People think creamy means heavy, but it doesn’t have to. With a few smart choices, creamy cocktails can be light, balanced, and even refreshing. They're also perfect for guests who don’t want something too strong or bitter. Try one — you might be surprised.