There’s something about that first creamy sip of a Tipsy Elf Cocktail that feels like unwrapping a cozy holiday hug. I’ve blended, drizzled, and garnished this peppermint mocha mudslide twist more times than I can count, tweaking every swirl until the flavors danced. In early tests, I noticed the espresso powder needed just a whisper to avoid bitterness. Each trial led to smoother, silkier results and a glossier chocolate drizzle that clings to the glass’s sides. Let’s shake things up with this spirited spin.
Why You’ll Love Tipsy Elf Cocktail
- A velvety balance of coffee, chocolate, and mint—no one flavor overwhelms.
- Quick prep: from freezer to glass in about 5 minutes.
- Festive flair with crushed candy cane garnish adds color and crunch.
- Inspired by classic Irish Cream cocktails with a wintry twist.
A Little Background
One chilly December evening, I challenged myself to marry the warmth of espresso with the cool zing of peppermint. After four rounds of adjustments—like swapping granulated espresso for instant powder to dissolve faster—I realized this mudslide riff shines brightest when served icy-cold, the peppermint cutting through the sweet cream.
Key Ingredients for Tipsy Elf Cocktail
- Vanilla ice cream (2 cups): The creamy base—full fat yields richest texture.
- Milk (1 cup): Balances sweetness; swap almond milk for a lighter option.
- Instant espresso powder (1 tsp): Dissolves seamlessly for deep coffee notes.
- Peppermint schnapps (1 oz): Brings the minty twang—opt for clear schnapps to keep color.
- Kahlúa coffee liqueur (1 oz): Adds roasted richness; any coffee liqueur works.
- Baileys Irish Cream (1 oz): Rounds out the mix with gentle vanilla and whiskey warmth.
- Chocolate syrup (2 Tbsp+): In-blend and garnish for glossy ribbons.
- Whipped cream & crushed candy cane: For that frothy, festive finish.
How to Make Tipsy Elf Cocktail
- Combine vanilla ice cream, milk, instant espresso powder, peppermint schnapps, Kahlúa, Baileys Irish Cream, and 2 tablespoons chocolate syrup in a blender.
- Blend on high until silky smooth and lightly frothy, about 30 seconds.
- Drizzle additional chocolate syrup around the inside of a tall glass so it clings to the sides.
- Pour the mixture into the prepared glass—listen for that soft bubbling as it settles.
- Top with a generous swirl of whipped cream.
- Drizzle extra chocolate syrup over the whipped cream and finish with a sprinkle of crushed candy cane.
Pro Tips & Troubleshooting
- After my third test, I found chilling the glasses for 5 minutes keeps the drink colder, longer.
- If the blend seems too thick, add a splash more milk—too thin? Add a small scoop of ice cream.
- For a spicier edge, stir in a pinch of cinnamon or a drop of mint extract.
- Doubling? Use a high-power blender and blend in batches to avoid overheating the motor.
Storage & Make-Ahead Guide
Store any leftover blended mixture in an airtight container in the fridge for up to 24 hours. It may separate; give it a quick stir or brief re-blend before serving. The whipped cream and candy cane garnish are best added fresh. Keep dairy items below 40°F and discard if left out over two hours.
Serving Suggestions
Pair this Tipsy Elf Cocktail with chocolate-dipped biscotti or gingerbread cookies. For a brunch twist, serve alongside breakfast sandwiches or a fruit platter to balance the sweetness.
Frequently Asked Questions
- How do I make a peppermint mocha mudslide at home? Combine ice cream, milk, espresso powder, peppermint schnapps, coffee liqueur, Irish cream, and chocolate syrup in a blender. Blend 30 seconds, garnish, and serve.
- Can I use non-dairy milk in a peppermint mocha mudslide? Yes. Almond or oat milk works well, though the texture will be slightly less creamy.
- What’s the best way to crush candy canes for cocktail garnish? Seal them in a zip-top bag and pulse with a rolling pin or the back of a flat pan until you get coarse bits.
- How long can I store leftover peppermint mocha mudslide? Keep it in the fridge for up to 24 hours; stir or re-blend before serving.
- What’s the difference between a mudslide and a peppermint mocha mudslide? The peppermint mocha version adds peppermint schnapps and espresso powder for a minty, coffee-forward kick.
- How do I make a mocktail peppermint mocha mudslide? Omit the schnapps and liqueurs; increase milk or use coffee-flavored syrup for sweetness and depth.
Final Thoughts
After a dozen experiments, my favorite way to sip the Tipsy Elf Cocktail is in frosted glasses, seated by the window as the wind rustles holiday lights. If you give this peppermint mocha mudslide a whirl, let me know how yours turned out—and don’t forget to share your festive garnishes!
More Recipes You’ll Love
- Espresso Martini – another coffee-forward cocktail to stir up after dinner
- Salted Caramel Butterscotch White Russian – creamy, dessert-inspired drink with a sweet-salty twist
- Eggnog Recipe – classic holiday sipper that pairs beautifully with peppermint flavors
Tipsy Elf Cocktail
Ingredients
Ingredients
- 2 cups vanilla ice cream
- 0.5 cup milk
- 1 teaspoon instant espresso powder
- 1 ounce peppermint schnapps
- 1 ounce coffee liqueur (Kahlúa)
- 1 ounce Baileys Irish Cream
- 2 tablespoons chocolate syrup
- whipped cream for topping
- crushed candy canes for garnish
Instructions
Instructions
- Combine vanilla ice cream, milk, instant espresso powder, peppermint schnapps, coffee liqueur, Baileys Irish Cream, and chocolate syrup in a blender. Blend on high until smooth and frothy, about 30 seconds.
- Drizzle extra chocolate syrup around the inside of a chilled glass so it clings to the sides, then pour in the blended cocktail.
- Top with whipped cream, more chocolate syrup, and a sprinkle of crushed candy cane. Serve immediately.