If you didn’t plan on celebrating National Donut Day, on Friday, June 2, you should probably rethink that. l came up with a delicious White Russian Recipe, with cold brew coffee, that pairs perfectly with a donut or 12. And I’m also part of a really fun blog hop put together by Dawn of Revel and Glitter! So when you’re done here, scroll down and check out the other posts from 9 other bloggers! Nothing goes better with donuts than coffee. And milk. And a little booze. I’ll be the first to admit that my donuts are generally enjoyed without an alcoholic beverage (unless on vacation, I reserve my imbibing until well after 5 pm). But a national day celebrating the donut?! That calls for a cocktail! This post is part of a fun blog hop where a group of super creative gals are creating content to celebrate the donut. When I was asked to participate and create a cocktail recipe I cringed. I don’t enjoy sweet drinks so the idea of creating a donut inspired cocktail immediately put me off. Until I thought about the coffee aspect. Then it made perfect sense to me. This White Russian recipe with coffee is a match made in heaven for the sweet donut. I’m totally a fan of the White Russian!To keep things simple, I picked up some cold brew coffee from the store, along with some cream. I love me some coconut rum, so I already had that on hand. And I’m kind of obsessed with cinnamon right now. It goes with almost everything. I grabbed my trusty cocktail shaker and added all the things. Yum. Add the ice. Shake it vigorously.
Pour over ice. Finish with a skewer with donut holes. Duh. This White Russian recipe is refreshing and the perfect counter point to the sugar donut. The coconut rum smooths out the acidity of the coffee and the touch of agave makes it super easy to drink. This makes for a great brunch cocktail idea too! And if you want to make a large batch, just check out this other White Russian recipe I created!
- 1 oz. Coconut Rum
- 1 oz. Kahlua
- 1 oz. heavy cream
- 2 oz. cold brew coffee
- 1 tsp cinnamon
- 1 tsp agave
- To a cocktail shaker add the cold brew coffee, coconut rum, heavy cream, cinnamon and agave.
- Add ice.
- Shake well.
- Strain over fresh ice in a low ball glass.
- Top with skewered donut holes (optional)
- 1 can Crushed Pineapple (normal sized can, not a small one - do not drain)
- 1 can Cherry Pie Filling (Comstock brand is always a good choice. I went with an alternative last time and was disappointed)
- 1 box Cake Mix (Yellow or White)
- 1 cup butter (margarine only if you have to for allergy reasons - otherwise only use butter!)
- Spray a 9 x 13 baking dish with Pam or other spray oil.
- Pour in the crushed pineapple and juice and spread out on the bottom of the pan.
- Pour the cherry pie filling on top (it will not spread out evenly).
- Sprinkle cake mix over the cherries.
- Melt butter and spoon over mixture.
- Bake at 350 degrees for 1 hour.