The Frozen Coffee Grasshopper combines the classic mint-cocoa combination of the Grasshopper with cold coffee to create an iced dessert drink. In the blender, a creamy, mint-green mixture resembling stracciatella ice cream with a peppermint note is created from green Crème de Menthe, brown Crème de Cacao, coffee, and ice. Unlike the classic Grasshopper, this variation is not shaken but blended—the frozen technique makes the drink thicker and colder.
And this is what you need for the Frozen Coffee Grasshopper
3 cl green Crème de Menthe
3 cl brown Crème de Cacao
6 cl cold coffee
1 cup crushed ice
Key points
The coffee must be really cold; otherwise, the ice melts too quickly, and the drink becomes watery instead of creamy. I brew it in the morning and place it in the fridge—lukewarm coffee from the machine won’t work. The amount of crushed ice determines the consistency: too little, and it becomes a thin slush; too much, and the blender struggles. One cup is the guideline, but I adjust as needed—better to blend in two batches than to strain the motor. The ratio of mint to cocoa is balanced; those who prefer a stronger mint flavor can use 4 cl Crème de Menthe and 2 cl Crème de Cacao.
Variations
- Frozen Mint Mocha — With 2 cl espresso instead of filter coffee and a dash of cream for even more creaminess.
- Frozen Irish Grasshopper — Add 2 cl Irish Whiskey for a warming note in the icy-cold drink.
Frequently asked questions
Can I use instant coffee?
Yes, dissolve 1 tsp instant coffee in 6 cl cold water. The flavor is flatter than brewed coffee but works.
Which glass should I use if I don’t have a coupe?
A tumbler or a wide wine glass also works—as long as the glass is pre-chilled so the drink doesn’t melt too quickly.
How long does the drink keep?
Not at all. Frozen cocktails must be consumed immediately; otherwise, the ice separates from the rest and it becomes mushy.
