What Is Buffalo Milk and Why Is It Served on Catalina Island?
If you’ve ever found yourself on Santa Catalina Island, sipping a cold, creamy drink with a kick and wondering, “What exactly is this?”, you’re not alone. The Buffalo Milk cocktail is one of those delightful local specialties that surprises you—in the best way. Spoiler alert: there’s no actual buffalo milk in it.
Despite the misleading name, this cocktail isn’t a dairy-based import from some wild animal sanctuary. Instead, it’s an island-borne creation from the 1970s, whipped up by bartender Michael Hoffler at the Harbor Reef Restaurant on Two Harbors. It’s indulgent, it’s approachable, and it packs just enough punch to make you feel like you’re truly on vacation.
I discovered this drink during a kayaking trip around Catalina. We’d paddled all day, sun-kissed and salt-drenched, and by late afternoon, a drink was non-negotiable. Someone suggested the “Buffalo Milk” and, to be honest, I was skeptical. But one sip in and I was sold. Creamy, boozy, banana-forward with a hint of chocolate—what’s not to love?
What’s Actually in a Buffalo Milk Cocktail?
This cocktail reads like a love letter to dessert lovers and cocktail enthusiasts alike. Think of it as a grown-up milkshake—rich, smooth, and surprisingly easy to make.
Here’s the original flavor profile and ingredients you’ll need to recreate the Catalina Island classic at home:
- 1 oz vodka – A clean, neutral spirit to build your base.
- 1 oz coffee liqueur (like Kahlúa) – Adds depth and subtle bitter-sweet coffee notes.
- 1 oz banana liqueur (like 99 Bananas or Giffard Banane du Brésil) – For that unmistakable tropical twist.
- 1 oz crème de cacao – Think chocolate-kissed smoothness here.
- 2 oz half-and-half (or your preferred cream/milk combo) – Brings the creamy texture together.
- Whipped cream & nutmeg (optional) – A classic way to garnish that contributes both aroma and decadence.
Shake everything with ice, strain into a chilled glass—usually a hurricane or highball—and top with whipped cream and a dash of nutmeg. Voilà, you’ve just brought Catalina to your kitchen.
But Why “Buffalo”?
Here’s where the story gets charmingly local. On Catalina Island, yes, there are actual bison roaming the hills. They were brought over during a 1920s Hollywood film shoot and—because no one bothered to bring them back—they’ve become honorary locals.
The cocktail is a cheeky nod to these unexpected island residents. It’s not uncommon to see a bison amble by on a hike, just as it’s not odd to start your evening with a creamy cocktail that sounds like it belongs on a farm. It’s pure Catalina quirk, and we love it.
How to Nail the Texture and Balance
I’ve had some versions of this drink that were too heavy on the banana liqueur—or even worse, too cloyingly sweet overall. The key to a balanced Buffalo Milk cocktail is moderation and quality ingredients.
Here are a few tips from behind my home bar:
- Don’t skimp on the shake: This drink needs a good 15-20 seconds of hard shaking with plenty of ice. You want the mix to be frothy and chilled.
- Use a high-quality banana liqueur: This can seriously change the game. A more refined brand like Tempus Fugit or Giffard gives a less artificial banana flavor that complements the creaminess beautifully.
- Try swapping cream for oat milk if lactose is a concern: Believe it or not, it keeps the creamy texture surprisingly well without overwhelming the drink’s balance.
- Serve immediately: This isn’t a make-ahead situation. The magic is in the freshness and the ice-cold temperature.
If you’re tempted to add ice cream—don’t. That’s a different drink. Save the milkshake for another night.
Perfect Pairings: Food and Setting
This isn’t the cocktail you serve with oysters or a big steak. It’s ideal for patio lounging, beach sunsets, or a casual brunch where you’re skipping the mimosa in favor of something more decadent.
Here are a few food pairings that work surprisingly well with the Buffalo Milk cocktail:
- Chocolate chip banana bread – Yes, you’re doubling down on banana, but trust me, it works.
- Toasted coconut macarons – The chewy texture and tropical hint are perfect here.
- Chili-lime roasted almonds – A salty, spicy contrast that makes each sip pop even more.
I once served this cocktail as a dessert course for a tiki-themed dinner party and people were asking for seconds before we’d even cleared the plates.
A DIY Mixology Hit for Entertaining
Buffalo Milk isn’t just a vacation indulgence; it’s a serious crowd-pleaser for any home gathering. It’s accessible in flavor—meaning even those who aren’t typically cocktail drinkers can get into it—and it offers just enough showmanship with its whipped cream topping to spark some “oohs” and “aahs.”
Hosting tip: Create a Buffalo Milk cocktail bar. Pre-fill shakers with the spirits and dairy mixture, place them in an ice bucket, and let guests shake their own. Top off with some pre-whipped cream and a sprinkle of nutmeg. Instant cocktail party magic.
Want to make it more interactive? Set up a garnish station: chocolate shavings, cinnamon powder, shaved coconut. Let your guests get fancy—and a little messy. It’s part of the fun.
Variations to Keep It Interesting
Once you’ve mastered the classic, don’t be afraid to riff on it. That’s what mixology is about, after all—learning the base and then adding your own twist.
- Spicy Buffalo: Add a pinch of cayenne or a dash of Ancho Reyes for a subtle heat that hits after the chocolate.
- Frozen Buffalo: Blend the drink with crushed ice and skip the whipped cream. Serve it in a tiki glass with a banana slice on the rim.
- Nutty Buffalo: Swap crème de cacao with Frangelico for a hazelnut-chocolate profile.
Once, during a mountain weekend getaway, I tried a Dirty Buffalo—an added shot of espresso to give it a caffeine kick. Not for the faint of heart, but if you love mochas and don’t mind staying up a touch later, it’s worth a shake.
Why This Cocktail Has Staying Power
The Buffalo Milk cocktail has the rare ability to be playful, rich, and memorable without being intimidating. It’s the kind of drink that sparks curiosity—first for the name, then for the creamy sip—and leaves people talking long after the glass is empty.
It crosses that magical cocktail line between nostalgia and indulgence. It’s not trendy, it’s not understated—but that’s exactly the point. It tells a story, and it invites you to slow down, chill out, and enjoy the moment. Preferably under a palm tree or at least on a sunny afternoon with some good company.
So next time you’re planning a party, or simply want something decadent to kick off your weekend, give the Buffalo Milk a shake. And if you ever make it to Catalina Island yourself, you’ll know exactly what to order at the Harbor Reef—and why it belongs in your cocktail repertoire long after vacation ends.