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Raspberry ripple mudslide recipe

Raspberry ripple mudslide recipe

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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
  • Vegetarian
  • Gluten-free


  • 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

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    13g 64%
  • Sugars

    32g 36%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 32.8g Protein 8.6g Fibre 1.2g


  1. 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.

  2. 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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drinkware RFO

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