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Raspberry ripple mudslide recipe
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Give the classic Irish mudslide a twist with sweet, tangy raspberries and white chocolate for a boozy dessert cocktail that's a must-make this summer. Pour one up, tip a sip and enjoy. See method
Ingredients
- 30g white chocolate, chopped, plus extra, grated
- 150ml milk
- 35g raspberries, crushed, plus 2 to garnish
- 25ml amaretto
- 25ml vodka
- 25ml Tesco Finest raspberry ripple Irish cream liqueur
- ice cubes
Each serving contains
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Energy
2110kj
506kcal
25%
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Fat
20g
29%
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Saturates
13g
64%
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Sugars
32g
36%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 32.8g
Protein 8.6g
Fibre 1.2g
Method
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Melt the chopped white chocolate with the milk in a bowl over just-simmering water. Stir. Remove from the heat to cool for 5 mins. Dip the rim of a chilled highball glass in the melted chocolate, then into a sprinkling of grated white chocolate.
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Put the remaining melted chocolate, crushed raspberries and the amaretto, vodka and raspberry ripple Irish cream liqueur in a shaker with a handful of ice cubes. Shake well, then strain into the glass. Garnish with 2 raspberries.
Make ahead: Assemble the ingredients in the shaker, without the ice, then chill. When ready, add the ice, shake and pour!
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