I’ve been making Frozen Mudslides since my college days, and honestly, they still hit the spot every time I want to treat myself to something sweet with a bit of a kick. There’s just something about that chocolatey, coffee-creaminess that feels both nostalgic and a little bit fancy – like those summer nights on the patio or beach trips with friends where someone always thought to bring the blender.
The first time I ever had a Frozen Mudslide, I remember thinking: “Wait, is this a cocktail or a milkshake?” Turns out, it’s both, and that’s exactly what makes it perfect. Supposedly, they were invented by accident in the 1970s in Grand Cayman when a bartender riffed on a White Russian. All I know is, ever since that first sip, I’ve been a fan. The way those rich, chocolatey swirls settle in the glass – you get why it’s called a Mudslide.
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What I really love is how it toes that line: all the creaminess of dessert, but with those hits of coffee and a boozy edge from the vodka. It’s sweet, but not over-the-top, and the coffee liqueur cuts through so you don’t feel like you’re just drinking melted ice cream (not that I’d judge anyone for that!).
Ingredients-wise, I keep it classic, but I’ve definitely tinkered through the years. Here’s what you need for one:
- 1 ounce vodka
- 1 ounce Kahlúa (or your favorite coffee liqueur)
- 1 ounce Baileys Irish Cream
- 2 scoops vanilla ice cream
- 1 cup ice
- Chocolate syrup for drizzling (don’t skip unless you really have to)
About the glass? My favorite is a big hurricane glass – the kind you’d get a tropical drink in at a beach bar – since it shows off all those chocolatey ribbons inside. Any large-ish glass works in a pinch. I won’t judge if you grab a mason jar.
How I make them:
- First, chuck your glass in the freezer for a few minutes. It keeps things extra frosty.
- Then, drizzle chocolate syrup generously inside. I just spin the glass and let it ooze down the sides.
- Toss vodka, Kahlúa, Baileys, ice cream, and ice in your blender.
- Blend until smooth and creamy – 20 seconds if your blender is decent; 30 if yours, like mine, sometimes protests.
- Pour it straight into your prepared glass.
- Top with a big swirl of whipped cream and, if you’re in the mood, even more chocolate syrup. Because why not.
One of my favorite parenting “hacks” is making a virgin version for my kids – just swap the booze for chocolate milk and a shot of coffee syrup. They call it their ‘special milkshake’ and drag out the blender whenever the weather gets warm.
Honestly, Frozen Mudslides aren’t an everyday cocktail (unless you happen to be on vacation, in which case all bets are off). They’re rich, they’re basically dessert – so if you’re watching sugar, I’ve had luck with low-carb ice cream and a drizzle of good, dark chocolate syrup.
As for food pairings, oh man – go all in with a gooey brownie, or just a bowl of fresh berries if you’re aiming for balance. For an absolute treat, put a few wedges of brie on a cheese board and have a Mudslide on the side. Something about the creamy cheese and the cold, sweet drink just works.
Some tips I’ve learned along the way:
- Splurge on the ice cream – the good stuff makes a difference
- Don’t overblend, or the whole thing turns soupy and sad
- Seriously, freeze your glasses. Drinks taste colder (and better!)
Feel free to riff, too. Sometimes I’ll use vanilla vodka or add a splash of Godiva chocolate liqueur when I’m feeling extra. My friend swears by tossing in a shot of espresso, which turns it into the ultimate pick-me-up for late nights.
Other little twists to try:
- Fresh mint leaves or a dash of peppermint schnapps – super refreshing
- A spoonful of peanut butter in the blender (trust me: peanut butter and chocolate are always friends)
- Sprinkle a little cinnamon or nutmeg on top for cozy vibes
Most weeks, the Frozen Mudslide is my Friday night treat – it’s like a creamy, boozy hug after a long stretch of work and life. I don’t make them every day, but on those nights when nothing else quite satisfies, they’re just the thing to bring a little fun (and nostalgia) back into your week.
