10 Delicious Dessert Cocktails

Can’t decide between having a drink or dessert? Simple — just have both. READ: Thirsty? Try the Massive Boozy Orange White Chocolate Float Now that the steamy summer season is winding down, the cool fall months will serve up all kinds of comforting treats (and less dread about squeezing into a swimsuit). And when it comes to libations, the latest It-trend is creamy, candied cocktails to satisfy any sweet tooth. Reminiscent of our beloved childhood sweets, these boozy liquid desserts are refreshing, mouthwatering and downright delish. READ: How to Make Mint Julep Ice Cream Sound too good to be true? Guess again. If you’re looking to give your usual concoctions a break, consider whipping up any of these 10 dessert cocktails that all promise to deliver a major sugar buzz, and be sure to check out the recipe for Max Brenner's signature chocolate martini in the video above.

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    Grasshopper Cocktail

    Ingredients 1 oz. green crème de menthe 1 oz. white crème de cacao 1 ½ oz. heavy cream grated Valrhona chocolate Preparation Shake and double strain the first three ingredients in a glass. Garnish with grated Valrhona chocolate.
    Mixologist Naren Young of Bacchanal in New York City.
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    Soyer au Alsace

    Ingredients 1 small scoop vanilla ice cream .25 oz. aged rum .25 oz. orange curacao .25 oz. pineapple juice 4 oz. Crèmant d’ Alsace Brut sparkling wine orange zest for garnish Preparation In a wide coupe glass, add the ice cream, rum, orange curacao and pineapple juice. Top with champagne. Gently stir ingredients together and add orange zest for garnish. Serve with a small spoon and straw.
    Mixologist Katie Stipe of Last Call Consulting.
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    Tiramisu Cocktail

    Ingredients 3/4 oz. Galliano Ristretto espresso liqueur ¾ oz. Marsala wine ½ oz. white crème de cacao 1 shot double espresso coffee 1 Tbsp. mascarpone cheese 3 dashes chocolate bitters grated Valrhona chocolate Preparation Add all ingredients (save for the grated chocolate) in a cocktail shaker and shake very hard with ice. Strain and garnish with grated chocolate.
    Mixologist Naren Young of Bacchanal in New York City.
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    Apple Pie à la Mode

    Ingredients 1 ¼ oz. light or spiced rum ½ oz. cinnamon schnapps 3 oz. apple cider 1 ½ oz. honey simple syrup 2 scoops vanilla ice cream ½ scoop crushed ice Preparation Combine all ingredients in a blender. Blend until smooth and garnish with a light cinnamon sprinkle.
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    Godiva Chocolate Martini

    Ingredients 1 ½ oz. Godiva Chocolate Liqueur 1 ½ oz. Belgian cocoa ½ oz. Tito’s Handmade Vodka 2 ½ oz. crème de cacao swirl of chocolate sauce, for garnishi Preparation Mix all ingredients in a cocktail shaker (except chocolate sauce) filled with ice and shake. Garnish a chilled glass with a swirl of chocolate sauce, then pour ingredients over.
    Tamarind of London in Newport Beach, California.
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    Moonshine Mule Popsicles

    Ingredients 1 cup mint 1 cup sugar 8 oz. water 12 oz. moonshine 8 oz. ginger beer few dashes bitters 6 oz. fresh lime juice Preparation In a small sauce pan, combine sugar, mint and water. Bring to a boil and let the syrup cook for a few minutes, or until the sugar has dissolved. Remove from heat and strain out mint. Allow the simple syrup to cool. In a large bowl, whisk together syrup and all other ingredients until combined. Place mixture in a measuring cup with a spout and pour into molds. Put popsicle sticks in the center and freeze. (It takes about 24 hours for popsicles to be completely frozen.)
    Pastry Chef Jess DiBona of Barleymash in San Diego.
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    Sweet Potato Pie Cocktail

    Ingredients 2 medium sweet potatoes, peeled 1 pear, peeled and cored ¼ tsp. ground cinnamon 2 oz. tequila 1 cinnamon stick for garnish Preparation First, make juice by juicing the sweet potatoes and the pear, following your juicer’s specific settings for each. Stir in the cinnamon. Combine four ounces of the juice and tequila in a cocktail shaker filled with ice. Shake vigorously for 8-10 seconds. Strain into a tall glass filled with ice. Garnish with a cinnamon stick.
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    Key Lime Martini

    Ingredients 1 ½ oz. vanilla vodka ½ oz. Liquor 43 ¾ oz. freshly pressed key lime juice (regular lime juice is an acceptable substitute) ½ oz. half and half graham cracker crumbs extra lime juice, lime zest Preparation Place the first four ingredients into a shaker with ice, and shake hard for 20 seconds. Double strain into a martini glass that has been rimmed with graham cracker crumbs. Garnish with lime zest. (Graham cracker crust can be made by crushing crackers in a Ziploc bag and smashing them with a rolling pin, or by pulverizing them in a food processor. Then use lime juice to wet the rim of the martini glass and them apply graham cracker crust as if you were adding salt to a margarita.)
    Sanctuary on Camelback Mountain in Arizona.
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    Cocoa Puff Smash

    Ingredients 2 oz. Cocoa Puff-infused Green Chartreuse ½ oz. creme de cacao 3 lemon wedges 6-8 mint leaves Preparation First, make Cocoa Puff-infused green chartreuse by crushing 4 ounces of Cocoa Puffs and adding them to the Chartreuse. Mix vigorously, let stand for at least an hour, strain, bottle, and refrigerate. Separately, muddle lemon wedges and mint leaves. Add rest of ingredients and ice. Shake and double strain into a rocks glass. Fill with crushed ice. Garnish with more mint sprigs and Cocoa Puffs.
    Mixologist Sam Gabrielli for Russell House Tavern in Cambridge, Massachusetts.
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    Nutella Martini

    Ingredients 1.5 oz. Selvarey Cacao Rum (or any cacao-infused rum that features rich chocolate notes) 1 oz. Godiva White Chocolate Liqueur 1 oz. amaretto liqueur Nutella white chocolate Preparation Add first three ingredients in a cocktail shaker and shake with ice. Swirl the inside of a chilled cocktail glass with a Nutella spiral, strain the shaker into the glass, and garnish with shaved white chocolate.
    Mixologist William Perbellini at Bar Toscana in Los Angeles.
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