Grasshopper Milkshake Recipe

Chill glass

Place a tall milkshake glass or two coupe glasses in the freezer for at least 10 minutes to chill while you prepare the shake.

Measure ingredients

Scoop 2 cups of bonta salted vanilla gelato into a blender. Add 2 tablespoons crème de menthe, 1 tablespoon crème de cacao, 1 cup whole milk, 1 teaspoon granulated sugar, 1/2 teaspoon vanilla extract, and a 1/4 teaspoon pinch of kosher salt.

Blend to texture

Put the blender lid on and pulse 4–6 times, then blend continuously for 20–30 seconds until smooth and thick. If the shake is too thick to blend, add up to 2 additional tablespoons of milk. If you prefer a thicker, colder shake, add 4 ice cubes and pulse 6–8 times until incorporated without diluting too much.

Taste and adjust

Taste carefully. If you want more mint flavor, add up to 1 additional teaspoon crème de menthe; for more chocolate notes, add another 1/2 teaspoon crème de cacao. Sweeten with an extra 1/2 teaspoon sugar if needed. Blend briefly (5–10 seconds) after adjustments.

Pour

Remove the chilled glass from the freezer. Pour the milkshake into the glass, leaving room for whipped cream on top.

Top the shake with a generous dollop of whipped cream.

Sprinkle chocolate shavings or sift a teaspoon of cocoa powder over the whipped cream. If using, scatter mini chocolate chips on top.

Garnish with a fresh mint sprig. Serve immediately with a straw and a long spoon.