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Chocolate Cherry Russian Recipe

Chocolate Cherry Russian
Maryse Chevriere

Chocolate Cherry Russian

This cocktail takes the traditional White Russian in a new direction by freezing the mixer and garnish — in this recipe, chocolate milk with cherries — into an eye-catching ice cube. The more the cube melts, the better the cocktail gets. The Dude definitely abides.

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Deliver Ingredients


  • 1 ounce chocolate milk
  • 3 cherries, pitted and halved
  • 1 ounce vodka
  • ½ ounce Kahlúa


Fill one compartment of an ice cube tray with the chocolate milk, leaving a little room at the top so there is no spill over when you add the cherries. This recipe was made using a 2x2-inch ice cube — if you have a large compartment tray I recommend you use it because the effect of the larger cube will be more impressive. Then add the cherry halves, arranging as desired for the best visual effect. Place in the freezer for at least an hour and a half.

Once the ice cube has frozen solid and you are ready to serve, combine the vodka and Kahlúa in a glass. Add the prepared ice cube, and enjoy.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.