The Coffee Grasshopper is the adult variation of the classic Grasshopper – instead of pure chocolate, coffee liqueur comes into play here. The result: a creamy, sweet dessert cocktail in which peppermint and coffee balance each other out. Originally popular in the 1960s, it’s now a little-known tip for anyone who enjoys after-dinner drinks that aren’t too heavy. Unlike the original, chocolate is replaced with coffee here – making the drink a bit more mature and less sweet.
Here’s what you need for the Coffee Grasshopper
3 cl coffee liqueur
3 cl green Crème de Menthe
3 cl cream
This is what matters
The Coffee Grasshopper relies on the balance between coffee and mint – both flavors shouldn’t overpower each other. That’s why it’s important to use equal parts. Don’t be too gentle when shaking: the cream must whip up properly so the drink gets its typical silky texture. Some bartenders add a dash of vanilla extract – this rounds off the drink without pushing itself to the foreground. If you can’t find green Crème de Menthe, white will work too, but you’ll lose the characteristic color.
Variations
- Classic Grasshopper — With white Crème de Cacao instead of coffee liqueur – the original from the 1950s, even sweeter and more chocolatey.
- Frozen Coffee Grasshopper — Blend all ingredients with a handful of crushed ice – turns into an icy cold milkshake for adults.
- Irish Coffee Grasshopper — Add 2 cl Irish Whiskey – gives the drink more backbone and makes it less sweet.
Frequently asked questions
Can I use plant-based cream?
Yes, oat or coconut cream work well. Make sure they’re whip-able – otherwise the drink will be too thin. Coconut cream adds a subtle tropical note.
Which coffee liqueur should I use?
Kahlúa is the classic, but any coffee liqueur will do. If you prefer it less sweet, choose one with a higher coffee-to-sugar ratio. Mr Black is a good alternative.
Why is the drink green?
The green Crème de Menthe gives it the color – hence the name Grasshopper. If you use white Crème de Menthe, the drink will be beige, but it’ll taste the same.
