Coconut Milk White Russians

Brian Samuels

March 24, 2016

Beverage

Eric and I stood at the kitchen counter with Kahlúa® and vodka bottles in front of us. It was time to make our very first White Russians. While I measured out the liquor, he grabbed handfuls of ice from the freezer and threw them into rocks glasses. To provide a unique spin on this classic drink, I switched out the dairy (milk, cream, or half and half) with coconut milk. This makes it vegan (or just accessible to those who may not tolerate dairy very well). Noticing that the coconut milk had started to separate in the can, we transferred it to a jar and gave it a good shake. When the lid was removed, the liquid looked smooth and creamy and had started to froth. Each glass was topped with a little, a quick "cheers" was said, and, finally, a sip was taken.

I can see why so many people enjoy this classic Kahlúa® drink. It's sweet, though not overly so, with hints of vanilla and caramel... and the coconut milk adds some body to the whole thing, especially as it mixes together with each sip you take. It makes for a wonderful after-dinner beverage. I’m excited to mix this up for our next dinner guests.

I had a great time playing around with Kahlúa® for the first time and I can't wait to share some more creations in the coming months as I partner with them and Drizly (an online liquor store that delivers right to your door) to present my unique spin on some of their classic drinks! I've already busted out the cocktail shaker to get to work on some concoctions and can assure you they're all quite delicious and different.

To try your hand at making a White Russian (vegan or not), head over to my recipe page on Drizly to get your cocktail ingredients! (There's a code for free delivery just for you! Just use "KahluaBOS" when you checkout.)

Disclosure: This post was sponsored by Kahlúa®. All opinions expressed here are my own. Also, please drink responsibly.

Coconut Milk White Russian

Yield
1 drink

Ingredients
2 parts vodka
1 part Kahlúa®
1 part full-fat coconut milk

Directions
Place the coconut milk in a jar (or plastic container) with a lid. Give it a good shake for about 10 seconds.

Fill a rocks glass with ice. Add the vodka, followed by the Kahlúa®. Top with coconut milk. You can give it a stir, or let the alcohol and coconut milk mix together naturally with each sip.

Source: Adapted from the recipe posted on the Kahlua® website.

Beverage and prop styling by Catrine Kelty

Brian Samuels

March 20, 2016

Vegetarian

Bulgur Salad with Marinated Feta

Brian Samuels

March 20, 2016

Vegetarian

This weather is messing with my mood. Gloomy one day, sunny the next. Even now, it's beautiful out and we're expecting snow. SNOW!!! What the what?!?!?! I never know how to dress or what I'm going to want to eat. Do I need to put on a sweater and a scarf or is it shorts weather? Should I put up a pot of soup or are we having a light salad for dinner? I just don't know anymore.

For times like these where I'm not sure what to prepare for dinner, I prefer hearty salads. I made this bulgur salad to serve with some grilled fish (it was one of those nice days when we wanted to fire up the grill). It's topped with feta that's marinated with herbs and lemon zest. Any leftover feta can be added to other salads. It goes nicely with tuna or, if you're like me and prefer savory breakfasts, can be added to a bowl of chopped tomato and cucumber and hard-boiled egg (yup, that's the kind of thing I eat in the morning).

Bulgur Salad with Marinated Feta

Serves
6-8, as a side

Ingredients
For the marinated feta
1/2 cup feta, cut into 1/2 inch cubes
1 tablespoon lemon zest
1 teaspoon finely chopped fresh oregano leaves
1/2 teaspoon garlic powder
1 teaspoons coarsely ground black pepper
Olive oil

For the bulgur salad
1 cup bulgur wheat
1 1/2 cup boiling water
1/4 cup minced fresh mint leaves
1/4 cup minced fresh parsley
1 cucumber, seeds removed with a spoon, diced
1/2 cup diced tomato
2 tablespoons lemon juice
Salt

Whole mint leaves, to garnish

Directions
For the marinated feta
1. Place the feta in a bowl. Add the lemon zest and oregano. Season with garlic powder and black pepper.
2. Transfer feta mixture to a tupperware or jar with a lid. Cover cheese with olive oil. Cover the container with the lid and refrigerate for at least 12 hours.

For the bulgur salad
1. Place the bulgur in a bowl and cover with boiling water. Give it a quick stir and let sit at room temperature for 45 minutes, until slightly softened.

2. Strain the bulgur of any remaining liquid. Mix in the parsley, mint, chopped cucumber, chopped tomato, and lemon juice. Season with salt, to taste. (At this point, you can either serve it or let the bulgur salad sit in the refrigerator for a few hours to let the flavors develop).

To serve: Transfer bulgur salad to a serving platter or bowl and top with marinated feta.