Recipe

Classic Grasshopper Drink

A mint-chocolate creamy cocktail that tastes like dessert, blended in 5 minutes with simple ingredients.

By Matt Campbell

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4.8

A chilled grasshopper cocktail in a coupe glass with a pale green creamy drink, chocolate drizzle on top, and a mint sprig on a stone countertop

If you have ever wished your favorite mint-chocolate treat could just show up in a glass, cold and ready, the Grasshopper is your moment. It is creamy, minty, and chocolatey in a way that feels retro in the best possible sense. Also, it is wildly low-drama.

This version is blended with vanilla ice cream for that thick, spoonable milkshake vibe. You can serve it as a fun after-dinner cocktail, a holiday party dessert drink, or a Friday night "I deserve something sweet" situation. No fancy bar tools required. Just a blender, a cold glass, and a willingness to taste as you go.

Crème de menthe, crème de cacao, vanilla ice cream, milk, chocolate syrup, and fresh mint arranged on a bright kitchen counter

Why It Works

Bright mint flavor without tasting like toothpaste: Using crème de menthe plus vanilla ice cream keeps it sweet and round, not sharp.
Chocolate that actually shows up: Crème de cacao adds cocoa depth, while a little chocolate drizzle gives you that first-sip wow.
Milkshake texture: Blending with ice cream makes it thick, frosty, and forgiving, even if you are eyeballing measurements.
Easy to customize: Make it greener, boozier, lighter, dairy-free, or alcohol-free with quick swaps.

Pairs Well With

Storage Tips

The Grasshopper is best freshly blended. You can store leftovers, but expect the texture to lose that just-blended fluff and get a little more slushy as it sits.

Short-term (up to 1 day)

Pour into a jar with a tight lid and refrigerate right away. It will separate a bit, and it will thicken.
Shake hard or re-blend until smooth before serving. Add a small splash of milk only if you need it.

Freeze option (up to 1 week)

This is more of a "save it from the trash" move than a best-practice cocktail method. It will get icy and separated. Still tasty, just not as dreamy.
Freeze in a lidded container. Ice crystals are normal.
Thawing: For best quality and safety, thaw in the fridge until scoopable, then re-blend. If you need it faster, let it sit at room temperature only long enough to soften for blending, usually 10 to 15 minutes.
Re-blend fully with a splash of milk to bring it back. You may need a longer blend than the first time to smooth out the ice crystals.

Food safety note: This is dairy-based. Keep it cold and do not leave it sitting out. When in doubt, toss it.

Tip: If you already garnished with chocolate syrup, it may harden in the freezer. Still delicious, just a little more dramatic.

Common Questions

What is a Grasshopper drink made of?

Typically, a classic Grasshopper is made with crème de menthe, crème de cacao, and cream, often in equal parts, shaken with ice and served up. This recipe leans into a dessert vibe by blending those liqueurs with vanilla ice cream (plus a little milk) for a thick, frosty version.

Is the Grasshopper strong?

It is more "smooth and sneaky" than strong. The sweetness and dairy hide the alcohol. If you want more bite, add an extra 1/2 ounce of either liqueur, or a splash of vodka for a cleaner kick. Just know it will thin the drink a bit, so reduce the milk or add a small extra scoop of ice cream to keep it thick.

Can I make it without a blender?

Yes. Use 1 cup heavy cream (or half-and-half for lighter), skip the ice cream, and shake the liqueurs with the cream and a handful of ice. Strain into a chilled glass.

How do I make a non-alcoholic Grasshopper?

Blend vanilla ice cream with 2 to 3 tablespoons chocolate syrup and 1/4 to 1/2 teaspoon peppermint extract (start small), plus milk to thin. Taste and adjust. Peppermint extract goes from cute to chaos fast.

Why is my Grasshopper not green?

Some crème de menthe is clear or lightly tinted, and some white crème de cacao is also clear to pale. For a greener drink, use green crème de menthe, add a tiny drop of green food coloring (optional), or garnish with extra mint so your brain fills in the color.

What is the best glass for a Grasshopper?

A chilled coupe or martini glass is classic. For the blended version, a small milkshake glass or rocks glass also works, especially if you want maximum chocolate drizzle.

Can I make it dairy-free?

Yes. Use dairy-free vanilla ice cream and a splash of oat milk (neutral) or coconut milk (tropical coconut flavor). Start with less milk than you think and add just enough to get it moving in the blender, since non-dairy ice creams can melt faster.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender
Measuring jigger or small measuring cup
Ice cream scoop
2 chilled cocktail glasses (coupe, martini, or small milkshake glasses)
Small plate (for chocolate shavings, optional)

I love recipes that feel a little vintage but still hit like something you would order today. The first time I made a Grasshopper at home, I expected it to be a fussy, "special occasion only" cocktail. Instead, it was basically: put the good stuff in a blender, taste it, and suddenly you are holding dessert.

Now it is my go-to when I want to serve something fun without turning my kitchen into a full bar setup. Also, watching the chocolate drizzle slide down the inside of the glass is weirdly satisfying, like a tiny reward for being a responsible adult who owns measuring spoons.