WHY YOU’LL LOVE THIS KAHLUA AND VODKA COCKTAIL

• A creamy, delicious three-ingredient cocktail made in minutes.
  
• Vodka, coffee liqueur, and vanilla creamer create the perfect balance.
  
• Works beautifully with heavy cream or fun seasonal creamers.
  
• Smooth, sweet, cozy, and Chad-approved.
  
• Ideal for holidays, date nights, or anytime you want a dessert-in-a-glass vibe.

White Russian Drink Recipe

This cocktail always reminds me of Chad’s entire White Russian era. He made these constantly and loved changing the creamer flavor with the seasons.

Honestly, he’s the cocktail genius in our house. Every drink on our site comes straight from Chad’s Bar. I just get to enjoy the delicious results like this classic B52 shot!

And me? I love a Kahlua White Russian because it’s the easiest cocktail on the planet. Three ingredients. One glass. Pure bliss.

It tastes like dessert and nightcap had a baby, and I am absolutely here for it!!

If you love Kahlúa, you won’t want to miss our B52 Shot recipe. It builds on the same coffee liqueur base with Irish cream and Grand Marnier for a stunning layered drink!

INGREDIENT NOTES

• Vodka: Use your favorite brand. Mid-range is perfect. No need for top shelf.
  
• Coffee Liqueur: Kahlúa is the classic choice, but any coffee liqueur works.
  
• French Vanilla Creamer: Sweet, creamy, and nostalgic. Heavy cream is the best swap for a traditional flavor. We prefer International Delight.
  
• Seasonal Creamers: Chad-approved flavors include pumpkin spice, sugar cookie, peppermint mocha, and sweet cream.
  
• Ice: Use large cubes, if possible, so the drink chills without diluting quickly.

VARIATIONS

• Bailey’s White Russian: The booziest version of this drink! Add Bailey’s Irish Cream to Kahlua and vodka in place of the coffee creamer.
  
• Cinnamon Roll Twist: Sprinkle cinnamon on top or use cinnamon creamer.
  
• Pumpkin Spice White Russian: Swap vanilla creamer for pumpkin spice.
  
• Mocha Version: Add a splash of chocolate syrup with the other White Russian drink ingredients.
  
• Sugar Cookie White Russian: Use holiday sugar cookie creamer.
  
• Frozen Version: Blend all ingredients with ice for a boozy milkshake.
  
• Rumchata White Russian: Try out this variation for a spicy cinnamon taste! Rumchata takes the place of Kahlua and makes the drink much sweeter.
  
• Salted Caramel Sweetness: Add ¼ ounce of caramel syrup or use caramel creamer.
  
• Lighter Version: For a thinner, less sweet cocktail, swap out the coffee creamer with plain milk. Great for those seeking a low-sugar recipe for a White Russian.

SERVING SUGGESTIONS

• Add a Fun Rim: Dip the top of the glass in a little bit of creamer, then coat in crushed candy canes or cocoa krispie cereal.
  
• Salty-Sweet Snacking: Munch on chocolate-covered pretzels or spiced pecans as you sip.
  
• Dessert Options: This cocktail pairs well with chocolate desserts like brownies, mousse, or my triple layer cake.
  
• Garnish Station: Let guests add a cinnamon stick, peppermint candies, a pirouette cookie, or chocolate-covered coffee beans.

KAHLUA WHITE RUSSIAN FAQ

White Russians are all about balance: the strong warmth of vodka, the deep coffee sweetness of Kahlúa, and the silky cream that ties everything together.

After experimenting with dozens of ratios over the years (especially when Chad was on his seasonal-creamer kick), he discovered the perfect combination: 2 ounces vodka + 1 ¼ ounces coffee liqueur + 1 ¼ ounces creamer.

This is hands-down the best White Russian drink recipe… smooth, bold, and creamy without being heavy.

TOOLS NEEDED

• Rocks Glass: For mixing and serving. No shaker needed.
  
• Spoon for Stirring: A slender bar spoon won’t get trapped in the ice cubes.
  
• Jigger or Small Measuring Cup: Accuracy means better balance and flavor.

Enjoy!

With love, from our simple kitchen to yours.

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Other Drink Recipes

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Best White Russian Recipe

Our White Russian Drink Recipe creates a creamy, rich, and decadent cocktail. Make this classic drink that’s easy to stir, serve, and sip.

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 253cal

Author Donna Elick

Equipment

• glass
• cocktail stirrer

Ingredients

• 2 ounces vodka
• 1 1/4 ounces coffee liqueur such as Kahlúa
• 1 1/4 ounces French vanilla coffee creamer or heavy cream
• Ice for serving

Instructions

• Fill the Glass: Fill a lowball or rocks glass with ice cubes. A full glass gives the drink the perfect chill and helps it stay creamy without getting watered down too quickly.
• Add the Spirits: Pour 2 ounces vodka and 1 1/4 ounces coffee liqueur over the ice. Stir gently to combine the flavors.
• Finish with Cream: Slowly pour 1 1/4 ounces French vanilla coffee creamer (or heavy cream) over the top. It will swirl beautifully into the liqueur mixture.
• Serve: Give it one more gentle stir if you like a fully blended drink, or leave the layers for a dramatic presentation. Enjoy immediately.

Video

Notes

Cream Options: Heavy cream makes the richest, most classic version. Coffee creamer gives a sweeter twist, especially seasonal flavors like pumpkin spice, sugar cookie, or peppermint mocha.

Strength Adjustment: For a stronger cocktail, increase vodka to 2 1/2 ounces. For a sweeter cocktail, increase creamer to 1 1/2 ounces.

Glassware: A rocks glass or old-fashioned glass is traditional.

Make-Ahead: White Russians are best mixed right before serving. You can pre-measure ingredients into small jars for parties.

Nutrition

Serving: 1 | Calories: 253cal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 17g | Iron: 1mg

Originally published November 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post White Russian Drink Recipe + Video appeared first on The Slow Roasted Italian.

We are so excited to be partnering with International Delight®  to bring you another fabulous dessert recipe.

I don’t know about you, but I love my coffee so I always have creamer in the house. I have found it to be an amazing convenient ingredient in cooking and baking sweets. Don’t you just love those multitasking ingredients?

I tell ya, I have already been enjoying my fair share of PSL’s at my favorite coffee house (and probably your share too). I have been a latte girl as long as I can remember but the pumpkin spice latte really rocks my world! Espresso with milk and a sweetener are the basics ingredients for my go-to latte.

Pumpkin Spice Latte Buttercream

During the fall though, I am so excited to dive into the glorious fall creation. Made with pumpkin puree, cinnamon, ginger, nutmeg and allspice it is like autumn in a glass. I am not normally a trend chaser, but I have to tell you there is something about this combination that calls to me.

So naturally I want to try everything with it. Cake, cookies, ice cream…  You name it. Well the best way to do that is with a perfectly fall flavored Pumpkin Spice Latte Frosting on my favorite cupcakes!

Rich and creamy with the perfect combination of pumpkin, espresso, vanilla creamer, cinnamon, ginger, nutmeg and clove it is the ultimate fall frosting! We absolutely love it on our Pumpkin Spice Cake and Easy Chocolate Cake. So, make the cake recipe and use this Pumpkin Spice Latte Buttercream Frosting on top. {{swoon}}

By now, you know how much we love their coffee creamers and have for some time (check out our 60+ International Delight recipes).

Need another buttercream flavor? Try my Homemade Italian Meringue Buttercream! It’s so creamy and delicious you’ll want to eat it by itself!

Recipe Notes

• This recipe will fill and frost a 2 layer, 9 inch cake or 24 cupcakes (12 with a stacked swirl).
• It is tempting to use a pre-blended pumpkin pie spice. I would avoid that in this recipe, as the allspice would not work very well with the espresso.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Fall Desserts

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Pumpkin Spice Latte Buttercream Frosting

Pumpkin Spice Latte Frosting is a simple recipe for a rich and creamy buttercream with espresso, pumpkin and the perfect spice mix.

Course Dessert

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 makes 3 cups

Calories 128cal

Author Donna Elick

Ingredients

• 1 teaspoon espresso coffee powder
• 1 tablespoon International Delight French Vanilla Liquid Creamer
• 1 cup unsalted butter 2 sticks, room temperature
• 1/4 cup pumpkin puree
• 3 cups powdered sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1/4 teaspoon salt

Instructions

• In a small bowl, combine espresso powder and creamer. Stir until the espresso powder dissolves. Set aside.
• In a standing mixer fitted with a whisk, cream the butter for 3 minutes. Scrape down the sides of the bowl if necessary. Add pumpkin puree. Mix until combined. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended and then increase speed to medium and beat for another 3 minutes.
• Add cinnamon, pumpkin pie spice, salt and espresso mixture and continue to beat on medium speed for 1 minute more, adding more creamer as needed until desired consistency is reached.
• Enjoy on your favorite dessert, or with a spoon! We especially love it on our Pumpkin Spice Cake and Easy Chocolate Cake.

Notes

This recipe will fill and frost a 2 layer, 9 inch cake or 24 cupcakes (12 with a stacked swirl).

It is tempting to use a pre-blended pumpkin pie spice. I would avoid that in this recipe, as the allspice would not work very well with the espresso.

Nutrition

Serving: 1 | Calories: 128cal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 26mg | Sugar: 15g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published September 2019.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Pumpkin Spice Latte Buttercream Frosting appeared first on The Slow Roasted Italian.

We are so excited to be partnering with International Delight®  to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course when I started thinking about rice pudding I thought of International Delight.

Pumpkin Spice Latte Rice Pudding

Last year I created my first simple rice pudding recipe. I had had the ah ha moment about rice pudding. Have you ever had risotto? It is rich and creamy. It is made with an Italian short grain rice called Arborio. The rice has a high starch content which leads to the creaminess of the rice. So, I started thinking… What if I use Arborio rice in my rice pudding?

So I started out making this 2 ingredient rice pudding that is amazingly thick, rich and creamy flavorful! It is a so easy to make, you literally dump it in a pot, let it cook and then stir for a few minutes. It is perfectly rich, creamy and delicious.

But, then after that I had to try different variations. I made it in the slow cooker, and then I started adding our favorite flavors. When the Orange Creamcicle was such a huge hit, I started thinking about the ever popular Pumpkin Spice Latte and how I could incorporate those flavors into our rice pudding.

I mean, the Pumpkin Spice Latter Buttercream Frosting was a popular recipe this year and now here is our latest PSL sensation!!!

You are going to love it! We couldn’t get enough.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing!

Follow us on Facebook | Twitter | Pinterest | Instagram 

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Pumpkin Spice Latte Rice Pudding

Pumpkin Spice Latte Rice Pudding is the epitome of fall comfort food! This simple desert recipe combines PSL flavors with a creamy risotto!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 182cal

Author Donna Elick

Equipment

• 8-quart pot

Ingredients

• 1 cup Arborio rice
• 2 cups water
• 2 cups liquid French vanilla creamer or heavy cream
• 1/2 cup pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon espresso coffee powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground clove

Instructions

• Combine ingredients in a large (8 quart) saucepan over high heat. Stir to combine. Bring to a 'medium' boil. *SEE NOTE.

  Reduce to medium-low heat, cover the pot, and simmer for 20 minutes.
• Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes.
• Remove from heat. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.

Notes

Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don’t ask me how I know, just trust me on this one.

Nutrition

Serving: 1 | Calories: 182cal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 199mg | Sugar: 6g | Fiber: 2g | Calcium: 15mg | Iron: 2mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Pumpkin Spice Latte Rice Pudding appeared first on The Slow Roasted Italian.

Caramel Apple Pie Martini

Some of my fall flavors are apples and caramel.  I have a ton of favorite apple dishes; savory and sweet.  But, caramel…  Caramel truly invades my every thought during the fall and winter.  Caramel and apple are the perfect combination in desserts. Or try this cotton candy martini for a super sweet treat! We have an incredible apple crisp cocktail and a caramel apple martini that are perfect for fall.

My brilliant husband has transformed my favorite fall flavors and perhaps my favorite pie into a magnificent cocktail. We also have 8 more Dessert Cocktails for you!

Kick off your heels and pour one tonight!

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on

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Other Fall Drinks

• Creamy Sour Apple Martini
• Candy Corn Cocktail Shooters
• Wassail – Hot Apple Cider Drink

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Caramel Apple Pie Martini

The Caramel Apple Pie Martini is everything I could ask for in a fall cocktail, all in one glass. The caramel and apple flavors truly come through in this cocktail. It is silky and perfectly balanced with just a little kick to keep you warm.

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 80cal

Author Donna Elick

Ingredients

• 1/4 ounce butterscotch schnapps
• 1/2 ounce 99 Apples liqueur schnapps
• 3/4 ounce Kahlua coffee liqueur
• 1/2 ounce French vanilla creamer

Instructions

• Mix the ingredients with ice.
• Shake, strain, serve and enjoy.

Nutrition

Serving: 1 | Calories: 80cal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 10g

Originally published October 2013. Updated and republished September 2017.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Caramel Apple Pie Martini appeared first on The Slow Roasted Italian.

We are so excited to be partnering with International Delight®  to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course when I started thinking about Mexican Hot Chocolate Brownies I thought of International Delight.

What’s in Mexican Hot Chocolate Brownies

This amazing treat will blow your mind. A perfectly fudgy brownie is enough to make me swoon, but load it up with cinnamon and a sprinkle of cayenne pepper for a warmth and little kick that will keep you coming back for more! The frosting… Oh my heavens! Browned butter. Can you see those little flecks of the browned butter in the frosting? It is absolutely heavenly. Creamy and nutty. What more could you ask for?

These brownies are so easy that Munchkin did most of the work and her hand modeling skills are on point! Wouldn’t you say? Well, we couldn’t keep our hands out of the brownies that’s for sure.

By now, you know how much we love their coffee creamers and have for some time (check out our 60+ International Delight recipes).

Head on over to International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen – available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don’t wait. Go and grab yours today!  The Simple Kitchen <– click here to order. 

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite brownie recipes: 

3 Ingredient Brownies

Lazy Day Brownies

The Best Ever Outrageous Brownies

Reese’s Peanut Butter Fudge Brownies

Starbucks Double Chocolate Brownies

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Mexican Hot Chocolate Brownies

Mexican Hot Chocolate Brownies come together so simply with ingredients you already have in your pantry! It is a rich and fudgy chocolate brownie with a little kick (thanks to the help of some tasty Mexican spices) and a nutty browned butter frosting. Every bite is absolutely bursting with flavor and you are going to go crazy over this recipe!

Course Dessert

Cuisine Mexican

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 16

Calories 185cal

Author Donna Elick

Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder plus more for dusting
• 1/2 tablespoon vanilla extract
• 2 large eggs
• 1/2 cup all purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Browned Butter Frosting

• 4 tablespoons unsalted butter
• 1 cup powdered sugar
• 2 tablespoons International Delight French Vanilla Liquid Creamer
• pinch salt

Instructions

• Preheat oven to 350°F. Butter and dust an 8×8 baking pan with cocoa powder, set aside.
• Place butter in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
• Pour into prepared baking dish. Bake for 20 minutes or until a tooth pick comes out clean. Allow to cool completely before frosting.
• Meanwhile: Heat butter in a small saucepan over medium-high heat, whisking constantly until golden brown, about 3-5 minutes. Add sugar, creamer and salt. Whisk until completely combined and smooth. Pour over the cooled brownies.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 185cal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 54mg | Sugar: 20g | Fiber: 1g | Calcium: 15mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Hot Chocolate Brownies appeared first on The Slow Roasted Italian.

We are so excited to be partnering with International Delight®  to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course when I started thinking about cheesecake salads I thought of International Delight.

I am so hooked on cheesecake salads. I have several different recipes now and you all are loving them as much as I am. So, I started wondering what combination we could come up with that screams summer and is totally out of the ordinary. I have to say I love love love the flavors of a pina colada. The nutty coconut, sweet pineapple and buttery rum. It is utterly tropical and completely satisfying.

How To Make Piña Colada Cheesecake Salad

Cheesecake salad is all the rage, and I am sure because it pretty much is everything. It is a side, it’s a  salad and it’s dessert all in one magnificent recipe. Rich and creamy cheesecake filling made with cream cheese, coconut cream pudding, our favorite creamer and some rum extract to get that true pina colada flavor. The creamer lends a richness and creaminess to the cheesecake filling and the perfect touch of sweetness. The filling is folded into fresh pineapple, strawberries, and mandarin oranges to create our latest taste sensation.

I have to say, Chad, Munchkin and I all stood around the counter sampling this cheesecake salad we just couldn’t get enough.

I am stocking up on summer salad ideas and boy oh boy do we have a good selection to choose from. Summer Berry Cheesecake Salad, Strawberry Banana Cheesecake Salad, and Hawaiian Cheesecake Salad are three of our favorites!!!

Helpful Tips to make Piña Colada Cheesecake Salad:

• Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
• To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

By now, you know how much we love their coffee creamers and have for some time (check out our 60+ International Delight recipes).

Head on over to International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cheesecake salad recipes: 

Red, White and Blue Cheesecake Salad 

Peach Cobbler Cheesecake Salad 

Snickers Caramel Apple Cheesecake Salad 

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Pina Colada Cheesecake Salad

Pina Colada Cheesecake Salad is my latest obsession. This simple recipe starts with a fresh pineapple fruit salad tossed with a rich and buttery coconut rum cheesecake filling (don’t worry it’s kid friendly) to create the most spectacular fruit salad ever!

Course Dessert

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 131cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese
• 3.4 ounce package coconut cream flavored instant pudding unprepared
• 1 teaspoon rum extract
• 1 cup International Delight French Vanilla Creamer
• 1 fresh pineapple cut into bite-size pieces about 4 cups
• 1 pound strawberries quartered
• 4 mandarin oranges peeled and sectioned

Instructions

• In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip the cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until it is well combined. Blend in the rum extract.
• With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
• In a large bowl, combine pineapple, strawberries, and oranges. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
• Chill until ready to serve or serve immediately.

Notes

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 131cal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 84mg | Sugar: 16g | Fiber: 2g | Calcium: 34mg | Iron: 1mg

Can’t get enough International Delight? Check them out on Facebook, Pinterest and Instagram. And sign up to get their newsletter for access to an instant coupon, giveaways and more

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Piña Colada Cheesecake Salad appeared first on The Slow Roasted Italian.

Simple is really my motto these days. Life gets so busy and the easier things are the more likely it is that it will get made. Years ago I would stand over a hot stove stirring chocolate over a double boiler for 10 minutes. I honestly would rather sit down with my family and enjoy their company for those 10 minutes and take a few shortcuts in the kitchen.

I believe that simple cooking should taste great and that is where International Delight comes in. I am hooked on International Delight coffee creamers and have been for some time (check out our 35+ International Delight recipes) and the Fat-Free & Sugar-Free Toasted Hazelnut flavor has really been rocking my world lately.

Easy Chocolate Ganache

Adding the creamer to this recipe in place of heavy cream, not only saves on sugar and fat grams (a nice addition), it really packs a wallop of flavor.  This chocolate hazelnut ganache comes together in just 3 minutes and cooled to room temp it is scoopable. 

Now please excuse me while a take a moment with my ganache and fresh strawberries.

I really try to make some smart choices to save a few fat grams here and there and this Easy Chocolate Ganache is the perfect way to save those grams so I can enjoy a treat without the guilt.

So tell me, how do you keep your self in check? What little things do you do to make a better you?

Enjoy!

With love from our simple kitchen to yours. 

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Easy Chocolate Ganache

Silky smooth chocolate hazelnut ganache with just 2 ingredients. It really doesn’t get easier than this. This recipe is ready in 3 minutes and it is one you will be pulling out again and again.It is perfect for fondue, ice cream topping, dipping cupcakes, frosting cakes and even making truffles. You are going to love it.

Course Condiment

Cuisine American

Method Microwave

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 4 makes 8 ounces

Calories 297cal

Author Donna Elick

Ingredients

• 8 ounces chopped chocolate or chocolate chips
• 1/4 cup International Delight Fat-Free & Sugar-Free Toasted Hazelnut Coffee Creamer 2 ounces

Instructions

• Combine ingredients in a microwave safe bowl. Heat for 30 seconds at a time in the microwave, stirring between each time. Repeat until mixture is smooth.
• Use to top cake, cupcake or just eat it with a spoon!

Notes

Recipe can be doubled. Simply double the ingredients. Try different flavors by using different International Delight varieties.

I prefer milk chocolate, but you can use your favorite.
To heat on stove top place a heat safe bowl over a pot with 1″ of water to create a double boiler. Stir until mixture is smooth.

The cooler ganache gets the thicker it becomes. Try these tasty ideas:
Drizzle warm over ice cream for a fabulous hot chocolate sundae or use use as chocolate fondue.

Allow it to cool to room temperature for thick ribbons, perfect for dipping cupcake tops.

Refrigerate 30-60 minutes and allow ganache to thicken, then whip with an electric mixer. You will create a divine chocolate frosting that is perfect for your favorite dessert.

Refrigerate over night to get a ‘scoopable’ consistency. Roll balls into cocoa powder for tasty truffles or drop balls into cupcake batter for a yummy filling.

Nutrition

Serving: 1 | Calories: 297cal | Carbohydrates: 35g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Sodium: 9mg | Sugar: 30g | Fiber: 3g | Calcium: 14mg | Iron: 2mg

Originally published 2/4/15

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chocolate Ganache appeared first on The Slow Roasted Italian.

Cranberry Maple Donut Bread

We are so excited to be partnering with International Delight®  to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course, when I started thinking about bread pudding I thought of International Delight.

And donuts. I have loved cake donuts since I was a kid. Recently though when Chad is getting donuts, I will pass. I don’t know if it’s my palette or the way they are made now but I would rather skip them.

That was until my friend  brought me 2 dozen donuts from New York. A lovely Amish woman makes them the first Saturday of every month and I was lucky enough to get my hands on a fresh batch. I have to say they are truly the best donuts I have ever had. Well, after the donuts had passed their peak of freshness I started wondering what I could do to revive them.

I knew they needed liquid so I started thinking about cakes and breakfast and landed on my new favorite Christmas breakfast! My daughter and I completely devoured ours. It is absolutely amazing and I know you are going to love it.

By now, you know how much we love their coffee creamers and have for some time (check out our 40+ International Delight recipes).

Head on over to International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤ 

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Cranberry Maple Donut Bread Pudding

Cranberry Maple Donut Bread Pudding is a simple recipe that comes together in a snap. The perfect Christmas breakfast it is the epitome of winter, made with left over donuts (in place of the traditional bread), a divine maple custard filling and speckled with tart cranberries throughout. A vanilla maple butter icing is drizzled over top to make this a most impressive dessert that you will be making again and again!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 303cal

Author Donna Elick

Ingredients

• 8-12 stale glazed cake donuts
• 4 large eggs
• 1 teaspoon cinnamon
• 3/4 teaspoon salt divided
• 2 cups half-and-half
• 7 tablespoons unsalted butter melted
• 6 tablespoons maple syrup
• 6 ounces fresh or frozen cranberries
• 2 tablespoons International Delight French Vanilla Creamer
• 3/4 cup powdered sugar

Instructions

• Preheat oven to 350°F. Butter a deep 9″ pie pan (or 9×9 baking pan).
• Chop donuts into bite size pieces. You want enough donuts so that your pie plate is heaping, they will be pressed down later. Place them in the buttered baking dish. Set aside.
• Whisk the eggs in a large bowl and add cinnamon and 1/2 teaspoon salt. Whisk to combine. Add half-and-half, 4 tablespoons melted butter, 4 tablespoons maple syrup. Whisk until well combined.Pour egg mixture over the donuts. Toss donuts to coat and press down into the egg mixture if necessary so they can absorb the mixture. Rest for 15 minutes. Add cranberries and toss to combine. Gently press the donuts into the pan so they will stick together, not so much that you flatten them.
• Cover with foil and bake for 30 minutes. Remove foil and bake for 15-20 additional minutes, until it is set.
• Meanwhile, add powdered sugar to a medium bowl. Add remaining 3 tablespoons butter, 2 tablespoons maple syrup, creamer and remaining 1/4 teaspoon salt. Whisk to combine.
• Pour or drizzle frosting over warm bread pudding.
• Serve and enjoy!

Notes

If you are using fresh donuts, you can bake the cut pieces in the oven until they are dry and stale.

Nutrition

Serving: 1 | Calories: 303cal | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 289mg | Sugar: 24g | Fiber: 1g | Calcium: 101mg | Iron: 1mg

Can’t get enough International Delight? Check them out on Facebook, Pinterest and Instagram. And sign up to get their newsletter for access to an instant coupon, giveaways and more!

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Cranberry Maple Donut Bread Pudding appeared first on The Slow Roasted Italian.

Sprinkle Extreme Sugar Cookie Milkshake

We are so excited to be partnering with International Delight®  to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. I love to grab the seasonal flavors as soon as they are available and I am currently obsessing over the Frosted Sugar Cookie creamer.

Every Christmas for the last 10 years I have decorate sugar cookies. Like 20 dozen or so. I am sure you have seen them on our site. Actually, it is a tradition we share with friends and family so I guess you would say that’s what I am known for during the holidays.

I just can’t get enough of those sugar cookies. That’s what I love about this Frosted Sugar Cookie Creamer, it is completely rich and creamy and tastes like you are drinking a sugar cookie with frosting. How delicious is that?

The creamer is amazing in coffee and hot cocoa! So, I started thinking. I wondered if I could turn this liquid heaven into a sugar cookie milkshake? So, I had to make one. So, I did. Obviously you know that. I am guessing you noticed the title of the recipe.

Rich and creamy, perfectly sweet. It’s like a sugar cookie dream. If you are looking for a dessert this holiday season, this one will rock your world!!!

We also have a delicious Brownie Cafe Milkshake that will blow your mind!

By now, you know how much we love their coffee creamers and have for some time (check out our 40+ International Delight recipes).

Head on over to International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen – available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite milkshake recipes: 

Dreamy Strawberries and Cream Shake

McDonald’s Shamrock Shake Copycat

Dreamy Orange Creamsicle Shake

Caramel Macchiato Milkshake

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Extreme Sprinkle Sugar Cookie Milkshake

Extreme Sprinkle Sugar Cookie Milkshake is a rich and creamy dessert that is like a taste of heaven. Perfectly sweet and utterly delicious! This simple recipe comes together with just 5 ingredients and is a must try this holiday season.

Course Drink

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 709cal

Author Donna Elick

Ingredients

• 3 cups vanilla bean ice cream
• 1 cup International Delight Frosted Sugar Cookie Creamer
• 3 tablespoons rainbow jimmies sprinkles
• 1 cup prepared whipped cream
• rainbow nonpareils sprinkles
• Optional: sugar cookies

Instructions

• Prepare 2 glasses by swirling the rim in a shallow plate of creamer. Then dip into a shallow plate of nonpareils.
• In a blender combine ice cream and creamer. Blend until combined. Add jimmies. Pulse until combined, about 2 or 3 times.
• Divide milkshake into the prepared glasses. Top with whipped cream and more sprinkles as desired.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 709cal | Carbohydrates: 70g | Protein: 12g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 152mg | Sodium: 235mg | Sugar: 63g | Fiber: 1g | Calcium: 413mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Sprinkle Extreme Sugar Cookie Milkshake appeared first on The Slow Roasted Italian.

Cinnamon Pecan Pull-Apart Bread

We are so excited to be partnering with International Delight®  to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course, when I started thinking about this cinnamon pecan pull-apart bread I thought of International Delight.

RECIPE AT THE BOTTOM

We absolutely love cinnamon rolls. As a matter of fact they tie for 1st place in our holiday breakfast preference. We also love our French Toast Casseroles! This year I really want a make ahead recipe that will blow our minds.

Pecan sticky buns and cinnamon rolls come together to create this Cinnamon Pecan Pull-Apart Bread. It is a simple recipe that combines the best parts of your favorite sweet breakfasts in a perfectly snackable dish that can be made ahead. Ooey gooey, soft and buttery sweet cinnamon roll morsels that you pull apart in little bite-sized pieces. Pure heaven!

By now, you know how much we love their coffee creamers and have for some time (check out our 50+ International Delight recipes).

Head on over to International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.

Enjoy!

With love from our Simple Kitchen to yours. 

Print

Cinnamon Pecan Pull-Apart Bread

Cinnamon Pecan Pull-Apart Bread is a fusion of your favorite pecan sticky buns and the most tender cinnamon rolls, rolled together to create an undeniably addictively pull-apartable breakfast!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Rise Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 801cal

Author Donna Elick

Ingredients

• 16 frozen yeast dinner rolls
• 1 cup unsalted butter 2 sticks
• 1 1/2 cups light brown sugar packed
• 1 cup chopped pecans divided
• 2 tablespoons ground cinnamon
• 1 teaspoon cornstarch
• 1/2 teaspoon salt

Cream Cheese Frosting

• 4 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 1/2 cup powdered sugar
• 2 tablespoons International Delight French Vanilla Creamer
• 1/4 teaspoon salt

Instructions

• Place frozen dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).
• Meanwhile: melt butter in medium bowl and prepare cinnamon sugar. To prepare cinnamon sugar, combine brown sugar, 1/2 cup chopped pecans, cinnamon, cornstarch and salt in a 1-gallon resealable plastic bag. Seal and shake to combine. Set aside.
• Add two tablespoons of melted butter to the bottom of a 1.75-quart casserole dish (an 8″x8″ pan works too), brush butter up the sides or swirl dish to make sure the bottom and sides are buttered. Set aside.
• Using clean kitchen shears, cut dinner rolls into 1/4’s. Place a handful of the cut rolls into the butter. Toss to coat. Remove from butter and toss in cinnamon sugar mixture. I do about half of the rolls into the cinnamon sugar mixture then I toss to coat well.
• Place half of the coated cinnamon bites into the casserole dish in an even layer. Sprinkle them with 1/4 cup of the remaining pecans. Repeat to make 2 even layers. Pour the remaining cinnamon sugar into the bowl with the remaining butter. Mix to combine. Pour over top of pull apart bread. Sprinkle with the remaining 1/4 cup pecans. Cover with plastic wrap and let rise until doubled, about 30 minutes.
• Meanwhile: Preheat oven to 350°F.
• Remove plastic wrap and bake 30-35 minutes or until the pull-aparts are no longer doughy. If the top starts to brown before the center is cooked, tent loosely with aluminum foil.
• Meanwhile, prepare the cream cheese frosting. In a tall bowl beat cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and continue to mix until incorporated. Add creamer and salt. Mix until light and fluffy.
• Drizzle frosting over the entire batch of pull apart bread or serve on the side.
• Enjoy!

Notes

To prevent plastic wrap from sticking to your pull-aparts, first lay out your cut piece of plastic wrap on the counter and spray it with non-stick cooking spray. Then, place it sprayed side down on the pull apart bread.

MAKE AHEAD DIRECTIONS: Once you cover the pan with plastic wrap, place it in the refrigerator overnight. In the morning and place in your preheated oven to bake for 35-40 minutes, until the center is no longer doughy.

Nutrition

Serving: 1 | Calories: 801cal | Carbohydrates: 92g | Protein: 10g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 83mg | Sodium: 729mg | Sugar: 50g | Fiber: 6g | Calcium: 237mg | Iron: 4mg

Can’t get enough International Delight? Check them out on Facebook, Pinterest and Instagram. And sign up to get their newsletter for access to an instant coupon, giveaways and more!

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Cinnamon Pecan Pull-Apart Bread appeared first on The Slow Roasted Italian.