Grasshopper Beverages (Without Insects)



 
 
 

Caribbean Grasshopper Grasshopper Latte
Chocolate Grasshopper, Cold Grasshopper Shake
Community Coffee's Brown Grasshopper Mexican Grasshopper
Dirty Grasshopper Torani® Grasshopper
Grasshopper Hot Chocolate Vodka Grasshopper
Grasshopper with Ice Cream

 

Caribbean Grasshopper
(Sponsored by Tropical Delight)

4 oz Pina Colada Mix
1 oz White Creme de Cocoa
½ oz Green Creme de Menthe
7 oz. Ice
More Drink Mix Recommendations: Banana Mix, Lemonade Mix, Mango Mix, Margarita Mix, Peach Mix, Pina Colada Mix, Raspberry Mix, Rum Runner Mix, Strawberry Mix, Sweet & Sour Mix

Chocolate Grasshopper, Cold
4 servings

1 cup strong coffee, cold
1 cup chocolate ice cream
2 ounces creme de menthe
4 mint sprigs (to garnish)
Mix coffee, ice cream and creme de menthe in blender. Pour in to wine glasses, and garnish.

Community Coffee's Brown Grasshopper

2 1/4 c fresh, cold community Coffee
4 Tbs. brandy
2 Tbs. white creme de menthe
1 1/2 pints good quality vanilla ice cream
Place cold coffee and remaining ingredients into a blender. Blend until frothy. Serves 8.  More recipes can be found at
communitycoffee.com

Dirty Grasshopper

1 oz Creme de menthe
1 oz Kahlua
 Fill with Milk
Pour Creme de Menthe and Kahlua in a glass over ice. Add milk to fill. Garnish with whatever you'd like. Enjoy!

Grasshopper Hot Chocolate
http://www3.epicurious.com/db/drinking/d11066.html

1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup cold water
1 teaspoon vanilla
1 cup half-and-half
2 1/2 cups milk
1/3 cup crème de menthe, or to taste
2 tablespoons crème de cacao, or to taste
Whipped cream and shaved bittersweet chocolate for garnish
In a heavy saucepan, combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture
over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the
half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the crème de menthe
and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the chocolate among
mugs and top it with the whipped cream and the chocolate.  Makes about 4 1/2 cups, serving 4 to 6. Gourmet January 1992
 
 

Grasshopper Latte
1/2 oz Da Vinci Gourmet Creme de Menthe syrup
1/2 oz Da Vinci Gourmet Tiramisu syrup
1 shot espresso
steamed milk
Combine ingredients in a 12 oz cup. Mix well.

Grasshopper Shake
To a blender add:

2 cups ice
4 oz. half & half
1 oz. ENTNER-STUART® Creme de Cacao syrup
1 oz. ENTNER-STUART® Creme de Menthe syrup
1 oz. ENTNER-STUART® Café Mocha Trio syrup
1 oz. ENTNER-STUART® Vanilla syrup
(optional) for a Jumpin’ Grasshopper, add a single shot (1 to 1 1/2 oz.) of espresso
Blend ingredients until smooth.

Mexican Grasshopper

2 ounces Creme de Menthe
2 ounces Coffee Liqueur
2 ounces Light Cream
Shake and strain into highball glass

Torani® Grasshopper

1 1/4 oz. Torani chocolate mint syrup
2 oz. half and half
2 oz. soda water
Fill a blender with ice (equal to one parfait glass) Blend until smooth, then add to parfait glass. Top with Torani® Chocolate
Mint flavored whipped cream.  At Cool Sensations™ find this and many other great recipes made with Torani® Italian
Syrups.

Vodka Grasshopper

3/4 oz Creme de menthe (green)
3/4 oz white Creme de cacao
3/4 oz Vodka
 Shake all ingredients with ice, strain into a cocktail glass, and serve.

Grasshopper with Ice Cream
http://www.exsands.com/Food/Recipes/grasshoppersrec_amp_ex.htm

1 quart vanilla ice cream
1/4 cup white creme de cacao
1/4 cp creme de menthe
 Mix all ingredients in blender for 1 minute, pour into glasses and serve. Makes 4 to 6 drinks.