Raspberry ripple mudslide recipe
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- Serves 1
- 15 mins to prepare
- 506 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 2110kJ 506.0kcal
- Fat
- 20g
- Saturates
- 13g
- Salt
- 0.4g
- Sugars
- 32g
of the Reference intake
Carbohydrate 32.8gProtein 8.6gFibre 1.2g
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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.
- 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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