Spiked Desserts — Grasshopper

Continuing our series on Spiked Desserts, we bring you the Grasshopper, a recipe out of Peg Couch’s book of alcoholic sweets. The treat is highlighted by vanilla ice cream given its green color by some green liquor and chocolate, and then served in chilled glasses. There are a few more steps, but all-in-all it’s not a terribly difficult dessert to make. It also sounds phenomenal:

Grasshopper Recipe:

In a blender, combine ice cream, whipped topping, crème de menthe, crème de cacao and triple sec.
Blend until smooth and thick. Pour into chilled glasses and sprinkle with cookie crumbs, if desired.
Serve immediately.

  • 2 C. vanilla ice cream
  • ¾ C. whipped topping, thawed
  • 3 T. green crème de menthe
  • 2 T. crème de cacao
  • 1 T. triple sec
  • 1 chocolate cookie, crushed, optional


Grasshopper Pops: In a blender, combine 4½ tablespoons green crème de menthe, 3½ tablespoons crème de cacao, 3 cups vanilla ice cream, 8 ice cubes and ¼ cup heavy whipping cream. Blend until smooth. Pour into molds and freeze overnight. To cover pops in chocolate, remove from molds; return to freezer for 30 minutes. Melt 1 cup chocolate candy wafers (or chocolate chips with 1 tablespoon shortening), stirring until smooth; let stand until cool but still liquid. Dip top half of pops in melted chocolate and quickly press tip into chocolate cookie crumbs, if desired. Return to freezer until serving time.


Spiked Desserts — Kiwi Colada Popsicles

Popsicles are great and all, but when the weather heats up and you’re out and about, sometimes it’s just hard to walk around with both a refreshing drink and a refreshing dessert-on-a-stick. To solve such a problem, we’ve pulled another recipe from Peg Couch‘s recipe book of alcoholic sweets, Spiked Desserts.

So, here’s to summer…and just like the livin’, the recipe couldn’t be easier:

Kiwi Colada Popsicles — The Recipe:

In a small bowl, mix pineapple juice, cream of coconut and coconut rum. Pour into molds, filling halfway. Place two slices of kiwifruit in each mold against opposite sides. Fill with juice mixture and insert sticks between fruit. Freeze 3 hours or until solid.

  • 1 (6 oz.) can pineapple juice
  • 1 T. cream of coconut
  • 2 tsp. coconut rum
  • 1 to 2 kiwifruit, peeled and sliced

Spiked Desserts: A Book With 75 Booze-Infused Party Recipes

I don’t know about y’all, but I like to have my cake…and drink it too. Let me rephrase, if I can get drunk off of a cupcake, best believe  I’m going to do it.

Thanks to amateur seamstress and author Peg Couch, we now have a recipe book at our disposal that highlights 75 Booze-Infused Recipes and it’s called Spiked Desserts. Imagine delicacies like Hard Lemonade Layer Cake, Drunken Peach Pie Bars, Spiked Eggnog Cream Puffs and a Twisted Ice Cream Tiramisu.

The book is littered with colorful photos of all 75 recipes, along with instructions for making the dish, the amount of alcohol needed for each recipe, and advice for baking with booze. We got a copy of the book sitting in our office, we’ll share a few recipes with you over the next couple weeks.

If we can stay sober long enough to post them.

Buy: $10.06 @ Amazon