Grasshopper Coffee Recipes

GRASSHOPPER COFFEE

Steps:

• Divide the 2 liqueurs equally between 2 tall glasses & mix well.
• Fill ea glass equally w/the hot coffee & top w/whipped cream.
• COOKS TIP #1: The recipe suggested a garnish using the thin "after dinner style" choc mints cut diagonally & inserted into the whipped cream topping. The pic of same is visually stunning, but simple choc shavings will work equally well for me. :-).
• COOKS TIP #2: "Use coffee strong enough so as not to taste watery or be too diluted by the liqueurs, but weaker than espresso.".

GRASSHOPPER COCKTAIL

Steps:

• Start by making the garnish. Take a sprig of mint, strip off the leaves at the base and dip the stalk in the melted chocolate, holding the upper leaves gently. Leave to set on a plate or tray.
• Fill a cocktail shaker with ice then pour in the liqueurs and cream. Shake hard until the outside of the cocktail shaker is cold, then strain in to a cocktail glass or small coupe. Garnish with the chocolate-dipped sprig of mint.

GRASSHOPPER PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

GRASSHOPPER COCKTAIL

Steps:

• Combine creme de menthe, creme de cacao, cream, and ice in a cocktail shaker. Cover and shake until chilled. Strain into chilled cocktail glass.

FLYING GRASSHOPPER

Steps:

• Pour the chocolate liqueur, creme de menthe, vanilla vodka, regular vodka, and half-and-half cream into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into chilled martini glasses rimmed with chocolate syrup to serve.

GRASSHOPPER PIE

Steps:

• Make the crust:
• In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450°F. oven for 5 minutes. Let the crust cool.
• Make the filling:
• In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly.
• Pour the filling into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate.