Buffalo milk Catalina Island cocktail and the story behind this creamy classic

What on earth is a Buffalo Milk cocktail?

If you’ve ever stepped off the ferry at Catalina Island, wandered into a beach bar and seen “Buffalo Milk” on the menu, you probably had the same reaction I did: this has to be a prank. Spoiler alert: there is absolutely zero buffalo milk in a Buffalo Milk cocktail. No dairy from large horned mammals. Just a dangerously drinkable, creamy, boozy milkshake that belongs on every beachy cocktail menu.

Buffalo Milk is the unofficial (and sometimes very proudly claimed “official”) cocktail of Catalina Island, just off the coast of Southern California. Think of it as a vacation in a glass: rich, cold, sweet, easy to crush… and much stronger than it tastes.

At its core, Buffalo Milk is a blend of vodka, coffee liqueur, crème de cacao, banana liqueur and cream, usually topped with whipped cream, chocolate syrup and a sprinkle of nutmeg. It’s not subtle, and that’s exactly the point.

The Catalina Island origin story

Like many cocktails, the exact origin of Buffalo Milk comes with a bit of bar lore and a few competing stories, but one version keeps coming back with the most credibility.

In the 1970s, on Catalina Island, a bartender named Michael (Mike) Hoffler is widely credited with creating the drink while working at a local bar (often associated with the Harbor Reef Restaurant in Two Harbors). Catalina had – and still has – a herd of bison roaming the interior of the island, descended from animals brought in for a film shoot in the 1920s. Locals simply call them buffalo.

The story goes roughly like this: Hoffler wanted a fun, signature drink that tourists would remember and order again and again. Something that:

Reflected the island’s quirky buffalo story

Was indulgent enough to feel like a vacation treat

Could be batched or built quickly during busy service

So he riffed on the idea of a boozy milkshake with what he had behind the bar: vodka for backbone, coffee liqueur for depth, crème de cacao for chocolate, banana liqueur for a tropical twist and cream to tie it all together. The name “Buffalo Milk” was a tongue-in-cheek nod to the island’s famous residents – not the actual contents of the glass.

Tourists loved it, bartenders could sling it out by the blenderful, and before long the drink spread across Catalina’s bars. If you hop between Avalon and Two Harbors today, you’ll see slightly different versions, but the basic profile is always creamy, boozy and dessert-forward.

Buffalo Milk cocktail: the classic recipe

Here’s a balanced version you can make at home without needing a tiki bar or a ferry ticket. This one is built in a shaker rather than a blender, so it’s easy to execute for 1–4 people without turning your kitchen into a smoothie shop.

Ingredients (for 1 cocktail)

1 oz (30 ml) vodka

0.5 oz (15 ml) coffee liqueur (Kahlúa or similar)

0.5 oz (15 ml) crème de cacao (brown or white)

0.5 oz (15 ml) banana liqueur

2 oz (60 ml) whole milk or half-and-half

0.5 oz (15 ml) heavy cream (optional, for extra richness)

Ice cubes

Whipped cream (for garnish)

Chocolate syrup (for garnish)

Freshly grated nutmeg or cocoa powder (for garnish)

Method

Chill your glass: Pop a large tumbler or stemmed glass (wine glass, hurricane, or even a big rocks glass) in the freezer while you prep.

Build in the shaker: Add vodka, coffee liqueur, crème de cacao, banana liqueur, milk and heavy cream (if using) to a shaker.

Add ice and shake: Fill the shaker with ice and shake hard for about 15 seconds. You want the drink very cold and slightly thickened from the cream.

Prepare the glass: Drizzle chocolate syrup along the inside of the chilled glass if you want that classic dessert-bar look.

Strain: Strain the cocktail into the glass over fresh ice (or no ice if you prefer a more milkshake-like texture).

Garnish: Top with whipped cream, another drizzle of chocolate syrup and a light dusting of nutmeg or cocoa powder.

Serve immediately. This is a drink that should be ice cold and unapologetically decadent.

Buffalo Milk vs. spiked milkshake: what makes it special?

Isn’t this just a grown-up milkshake? Not quite. The Buffalo Milk has a few things going for it that keep it from being just “ice cream plus booze.”

Layered flavor, not just sweetness: The coffee liqueur brings roasted, bittersweet notes. Crème de cacao adds chocolate without the chalky taste of bad chocolate syrup. Banana liqueur introduces a fruity note that plays surprisingly well with the coffee-chocolate combo.

No ice cream required: On Catalina, you’ll find both blender and shaken versions. At home, the shaken style using cream is easier and more flexible. You get that lush mouthfeel without needing a freezer full of vanilla.

Beach bar simplicity: Every ingredient is shelf-stable except the dairy. That’s ideal for vacation bars and, conveniently, for most home bars too.

Think of Buffalo Milk as the creamy cousin of an Espresso Martini and a Mudslide, with a banana-tropical wink.

Choosing your spirits: what actually matters

You don’t need top-shelf everything here, but what you pick will change the final drink more than you might think.

Vodka

This is purely the alcohol backbone, so choose something clean and neutral.

Use: A solid mid-range vodka (Absolut, Tito’s, Stolichnaya, etc.)

Avoid: Strongly flavored or low-quality vodkas that bring harsh alcohol burn. The whole point is a smooth, sneaky cocktail.

Coffee liqueur

Classic: Kahlúa – sweet, rounded, instantly recognizable.

Richer options: Tia Maria or a craft coffee liqueur if you want more robust coffee flavor and a bit less sugar.

More coffee-forward liqueurs will give you a slightly more “grown-up” Buffalo Milk with better balance.

Crème de cacao

Brown vs. white: Brown crème de cacao adds both chocolate flavor and a deeper color. White keeps the drink paler.

Flavor-wise, they’re similar; pick based on what you already have or the color you’re aiming for.

Banana liqueur

Go for: A quality banana liqueur (Giffard Banane du Brésil is excellent if you can find it).

Be cautious with: Cheap neon-yellow banana liqueurs that taste like candy rather than fruit.

The banana note should be there, but not scream “banana candy milkshake from a gas station.” If in doubt, start with 0.25 oz, taste, then adjust up.

Dairy

Whole milk + a splash of cream gives you a nice balance.

Half-and-half alone works well if you want to simplify.

Heavy cream only will be extremely rich; adjust the quantity down to avoid drinking liquid dessert frosting.

How to batch Buffalo Milk for a party

Buffalo Milk is a fantastic hosting trick because it feels over-the-top but is simple to pre-batch. Ideal for a beach-themed party, summer barbecue or dessert course with friends.

Batch formula (for 8 cocktails)

8 oz (240 ml) vodka

4 oz (120 ml) coffee liqueur

4 oz (120 ml) crème de cacao

4 oz (120 ml) banana liqueur

16 oz (480 ml) whole milk

4 oz (120 ml) heavy cream (optional but recommended)

Steps

Combine all non-dairy spirits in a large pitcher or bottle.

Right before serving, add the milk and cream, stir or whisk to combine and keep chilled in the fridge.

To serve, shake each portion with ice (about 4 oz per person) and strain into glasses, then garnish as usual.

Why not add dairy hours in advance? Because milk and cream don’t love sitting in an open pitcher with alcohol and fluctuating temperatures. Mixing close to service keeps texture and flavor in a good place.

Lightening it up (a bit): tweaks if you’re not into super-heavy drinks

Let’s be honest: Buffalo Milk is not a “light” cocktail. But you can adjust it without completely changing its character.

Options to reduce richness or sweetness

Swap whole milk for 2% milk and skip the heavy cream.

Use a drier coffee liqueur or cut the coffee liqueur to 0.25 oz and keep the crème de cacao at 0.5 oz.

Add a pinch of sea salt to the shaker to sharpen flavors and cut perceived sweetness.

Top with grated dark chocolate instead of extra chocolate syrup.

The drink will still feel indulgent but won’t hit like a full dessert course in liquid form.

Dairy-free or vegan Buffalo Milk

You can absolutely make this for friends who avoid dairy. The trick is choosing the right plant milk and understanding texture.

Plant milk choices

Oat milk: Best all-rounder. Creamy, neutral, plays nicely with coffee and chocolate.

Almond milk: Thinner, nuttier. Works, but the drink will be less lush unless you use a barista-style version.

Coconut milk: Great if you want a tropical twist, but it will steal the spotlight a bit.

Vegan version (for 1 cocktail)

1 oz vodka

0.5 oz coffee liqueur (check it’s vegan; not all are)

0.5 oz crème de cacao (again, verify the brand)

0.5 oz banana liqueur

2.5 oz barista-style oat milk

Ice

Coconut whipped cream and dark chocolate shavings for garnish (optional)

Shake hard with ice and strain. You’ll lose a bit of the heavy-cream decadence, but the flavor profile stays faithful.

Common mistakes (and how to avoid them)

I’ve seen more than a few Buffalo Milks go wrong, both at home and across bar counters. Here’s what to watch out for.

Overdoing the banana: Banana liqueur is potent. Too much and the drink becomes a banana bomb. Stick to 0.5 oz or less and taste before adjusting.

Using only heavy cream: Yes, it sounds luxurious. In practice, it can be cloying and thick. Blending milk + cream is your friend.

Not chilling enough: A lukewarm creamy cocktail is a one-way ticket to regret. Shake hard with plenty of ice and serve immediately.

Over-sugaring with extra syrups: You’re already using sweet liqueurs. Go easy on added syrups or dessert sauces in the actual mix; keep them mostly for garnish.

Skipping balance: If your version tastes flat, add a tiny pinch of salt or a splash (0.25 oz) of cold brew coffee to sharpen the profile.

Easy variations to play with

Once you’ve nailed the classic, you can riff while keeping the Catalina spirit intact.

Frozen Buffalo Milk

Perfect if you’re recreating that beach bar vibe at home.

Blend the classic recipe with a handful of ice and, optionally, a scoop of vanilla ice cream.

Blend just until smooth and thick, not watery.

Serve in a chilled glass with a spoon or a thick straw.

Espresso Buffalo Milk

For coffee lovers who want more punch than Kahlúa alone.

Add 0.5 oz chilled espresso or strong cold brew.

Reduce the milk by 0.5 oz to compensate.

This version sits somewhere between a dessert drink and an espresso martini on vacation.

Salted Caramel Buffalo Milk

Drizzle salted caramel sauce in the glass instead of chocolate syrup.

Add a very small pinch of salt to the shaker.

Great if your crowd prefers caramel over chocolate but still wants that creamy indulgence.

Spiced winter Buffalo Milk

Yes, you can take a very beachy cocktail and turn it into a cozy cold-weather treat.

Add a pinch of cinnamon and nutmeg directly to the shaker.

Use brown crème de cacao for a deeper, warmer note.

Garnish with grated nutmeg and a cinnamon stick.

When to serve Buffalo Milk (and when not to)

This is not a casual “first round, then we’ll see” kind of cocktail. It’s rich, sneaky and filling. Use it strategically.

Great moments to serve it

As a signature drink for a beach-themed party or pool day

As a dessert cocktail after a lighter meal (think grilled fish, salad, ceviche)

As a fun “house special” when hosting overnight guests or brunch, served alongside coffee

Moments to skip it

Before a very heavy dinner – it can kill appetites

On top of several other rich cocktails

If your guests are already full from dessert (offer a lighter drink instead)

Treat Buffalo Milk as either the main event or the dessert course in your drink lineup, not just another round in a long night.

Bringing a bit of Catalina home

One of my favorite things about this cocktail is how specific it feels to a place. The first time I tried Buffalo Milk, it was after a long, sunburned afternoon: sandy feet, wind-tangled hair, everyone just tired enough to stop pretending they were going to “keep it light” with drinks. Someone ordered a round of these, they hit the table covered in whipped cream and chocolate drizzle, and the conversation just shifted. Laughter got louder, people stole sips from each other’s glasses and every single one was finished.

That’s the real magic of a cocktail like this: it’s not about nuance or rare ingredients. It’s about generosity. It looks indulgent, it tastes indulgent and it invites people to drop the pretense and just enjoy something a little over the top.

So if you’re building out your home bar or planning your next gathering, don’t underestimate the power of adding one “vacation drink” to your repertoire. Learn the Buffalo Milk by heart, keep the ingredients on hand and be ready to pull it out when your guests need that one last, memorable round.

No ferry ticket required. Just ice, cream, a handful of bottles and a willingness to lean into the fun.