Cool, creamy, and sweet, our Grasshopper recipe is a dessert cocktail that blends the smooth richness of chocolate with a refreshing burst of mint. Made with crèmes de menthe and cacao, dairy-free frozen yogurt, and soy milk, it’s a vibrant, verdant, vegan sip that’s as refreshing as it is indulgent.
The iconic grasshopper dates back to 1918, when Philibert Guichet first mixed it for a New York cocktail competition. Guichet’s creation finished second, but it became a beloved favorite at his New Orleans restaurant, Tujague’s, where it’s still on the menu today.
For Vitamix Culinary Team Senior Manager Adam Wilson, the cocktail’s bright green hue is the color of Christmas. Adam’s dad, Rich Wilson, loved to cook and made most of the family’s meals. He found a grasshopper recipe in an old cookbook, and it became a cherished holiday tradition. “My dad is one of seven children,” Adam says, “so they would always have a big family gathering over the holidays.” For the grown-ups, Rich’s grasshoppers always kept spirits merry and bright.
The Wilson family tradition got an upgrade when Adam gifted his dad a Vitamix. “The first time he made grasshoppers in a Vitamix, he was like, ‘Wow, this is so much better’—it was creamier, it blended easier than what he’d been using, which couldn’t break down the ice as well.” With the Frozen Cocktail Program, Rich now makes big batches of grasshoppers with the touch of a button.
Adam had his official first grasshopper the Christmas after he turned 21, though he admits to “sneaking a sip or two as a kid.” He continues the tradition, making his dad’s signature drink for family and friends. While the classic New Orleans–style grasshopper is shaken with ice, Adam makes a frozen version which is blended with ice cream or frozen yogurt. There’s also a Flying Grasshopper, popular in the South, that gets its lift from vodka.
For Adam, this Grasshopper recipe is more than a cocktail; it’s a holiday heirloom, passed from one generation to the next—not unlike a Vitamix. While Adam doesn’t know if his daughter, Alice, 12, will carry on the family tradition when she grows up, there’s a twinkle in his eye as he observes, “She does like mint ice cream."
Ingredients
2 Tablespoons (30 ml) white crème de cacao [or chocolate liqueur]
2 Tablespoons (30 ml) crème de menthe
2 cups (260 g) dairy-free frozen yogurt [or vanilla ice cream]
⅔ cup (160 ml) Soy Milk [or milk]
½ cup (65 g) ice cubes
Step 1: Load the Container
Place all ingredients into the Vitamix container in the order listed and secure the lid.
Step 2: Run the Frozen Cocktail Program
Run the Frozen Cocktail Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45–55 seconds, using the tamper to push ingredients toward the blades.
Step 3: Pour & Enjoy!