Ingredients
- 2 oz Coffee Liqueur
- 3 oz Milk
- 1 Splash(s) Club Soda
Instructions
Build in Glass:
- In a highball glass filled with ice, pour the coffee liqueur and milk.
Top with Soda:
- Top with a splash of club soda.
Serve:
- Serve immediately and enjoy.
Notes
Estimated Nutrition:
Where it came from
The Smith and Kearns was invented at the Meadow Muffin lounge in Bismarck, North Dakota in the 1950s. Two oilfield workers — Smith and Kearns — wanted something rich and easy to drink after long shifts on the rigs. The bartender threw Kahlua, cream, and a splash of soda over ice. They named the drink after the customers.
It travelled out of North Dakota in the 1960s and became a fixture on Midwestern bar menus. Now it’s a quiet classic — not famous, but anyone who works at a serious bar knows it.
What it tastes like
Sweet coffee from the Kahlua, full-fat dairy from the cream, and the soda water makes the whole thing weirdly fizzy and lighter than you’d expect. Like an alcoholic iced latte that’s been spiked with vanilla soda.
It’s softer than a White Russian (no vodka) and sweeter than a regular coffee cocktail. Drink it slow — the cream means it doesn’t pair with food and a second one will fill you up.
The technique
Build in the glass over ice. Kahlua first, cream second, soda last. The order matters because the soda lifts the cream into the Kahlua and creates the chocolate-milk look that makes this drink famous.
Stir gently or not at all. Over-stirring kills the carbonation and turns it into a sad coffee milkshake. One slow swirl is enough.
Drink Buddy Exclusive
Tell us what's in your cabinet.
Our Cocktail Builder takes whatever bottles you've got and hands you every drink you can actually make tonight.
Get the Drink Buddy newsletter
One drink, one tip, one Tuesday a month.
Plus the recipes we drop before they hit the site. Zero spam.
Ingredient Spotlight
The bottles that make or break this drink.
The Kahlua
- Use
- Kahlua Original (Mexico)
- Try
- Mr Black for a less sweet, more coffee-forward version
- Why
- Kahlua is the standard. Mr Black tastes more like real cold brew.
The cream
- Use
- Heavy cream / thickened cream / pouring cream (35%+ fat)
- Skip
- Half-and-half, milk, or whipped cream from a can
- Why
- Lower-fat cream curdles in soda. You need full-fat to stay smooth.
The soda
- Use
- Plain soda water or club soda
- Skip
- Tonic water, sparkling wine, lemonade
- Why
- Plain bubbles add lift without adding flavour. Tonic adds bitterness that fights the Kahlua.
Variations
More creamy coffee cocktails and dessert sippers.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Tia Maria, Mr Black, or any coffee liqueur. Mr Black makes it taste closer to cold brew.
Half-and-half works but you may get slight curdling. Whole milk turns it into a different drink (a Kahlua and milk highball).
Plain water with a teaspoon of baking soda dissolved, or skip it and call it a White Russian (with vodka added) or a Black Russian (without cream).
Add 30ml of vodka. Now you have a White Russian with extra fizz. The Dude approves.
Use full-fat condensed milk instead of cream. Vietnamese coffee energy.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is a Smith and Kearns?
A Smith and Kearns is a coffee cocktail made with Kahlua, cream, and soda water over ice. It looks like a chocolate iced latte and tastes like a less-strong White Russian.
What’s the recipe for a Smith and Kearns?
Fill a highball glass with ice. Pour 30ml Kahlua, then 30ml heavy cream. Top with soda water (about 60-90ml depending on glass size). Stir very gently. Garnish optional.
Where did the Smith and Kearns come from?
The Meadow Muffin lounge in Bismarck, North Dakota, in the 1950s. Two oilfield workers named Smith and Kearns wanted something different. The bartender invented this drink and named it after them.
Is the Smith and Kearns the same as a White Russian?
No. White Russian is Kahlua, vodka, and cream. Smith and Kearns is Kahlua, cream, and soda — no vodka. The Smith and Kearns is lighter, fizzier, and not as boozy.
Why does my Smith and Kearns curdle?
You used low-fat cream, half-and-half, or milk. Soda is mildly acidic. Anything below 35% fat will curdle on contact. Use heavy / thickened / pouring cream.
How strong is a Smith and Kearns?
About 5-7% ABV — weaker than a beer. Kahlua is only 20% ABV and the soda dilutes the drink further. It’s a sipping dessert drink, not a strong cocktail.
Can I make a Smith and Kearns without dairy?
Yes. Use full-fat coconut cream, oat cream, or barista-grade oat milk. The texture will be slightly different but it works. Avoid almond milk — it curdles like dairy and tastes thin.
What glass should I use?
A highball or Collins glass. You need height for the cream-on-Kahlua layered look and room for ice and soda.
When do you drink a Smith and Kearns?
After dinner or as a dessert drink. The cream and Kahlua are too rich to start the night with, but they finish a meal beautifully.
Can I add ice cream?
Yes. One scoop of vanilla ice cream instead of cream turns it into a Smith and Kearns Float. Use less Kahlua (20ml) and skip the soda or use less.
More Like This
Other after-dinner classics when you want something rich.
