John deBary is back with an ideal cocktail to bring out after a big meal: a minty milkshake with a bit of booze and a sprinkle-rimmed glass. This rendition is a synthesis of the various Grasshopper iterations, with a twist: Its vegan. And to get the perfect smooth consistency, John enlists an ice cream maker. Feel free to make a batch ahead, just pull it out of the freezer five minutes before serving and give the drink a stir. GET THE RECIPE https://f52.co/3GDnKWxPREP TIME: 5 hours 15 minutesMAKES: 3 to 4 drinksINGREDIENTS 1 pint vanilla non-dairy oat ice cream, such as Oatly2 ounces chilled, filtered water2 ounces crme de menthe1 ounce Cognac1 ounce white crme de cacao3 drops green food coloringMini nonpareils rainbow sprinkles for garnish, optionalSUBSCRIBE TO FOOD52 https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
