Mudslide Cocktail Recipe

A Mudslide cocktail brings together creamy, rich flavors that taste like dessert in a glass. It’s smooth, sweet, and honestly, super easy to make—perfect for a chill night at home or a small hangout.

You just mix coffee liqueur, Irish cream, and vodka, and suddenly you’ve got this indulgent classic that’s surprisingly simple to whip up.

I love how this cocktail manages to feel a bit fancy, even though it barely takes any effort or equipment. You can toss it in a blender with ice for a frozen version, or shake it for a silkier feel.

Either way, you end up with a drink that looks impressive and tastes even better, with hardly any fuss.

You’ll get everything you need right here—from the short ingredient list to the easy steps that bring this creamy drink together. I’ll let you know what to expect from each sip, too, so you get why so many people love it.

Mudslide Cocktail Recipe

I usually make a Mudslide when I want something creamy, kind of like a milkshake, but still grown-up. Vodka, coffee liqueur, and Irish cream blend into this smooth, dessert-y drink.

With the right tools and a few steps, it’s easy to nail a rich, balanced Mudslide every time.

Equipment

• Cocktail shaker – I use it to mix and chill everything fast.
• Strainer – Lets me pour without letting ice chips sneak in.
• Highball glass or rocks glass – I chill the glass so my drink stays cold longer.
• Jigger or measuring cup – Helps me get the flavors just right.
• Blender (optional) – I grab this when I want a frozen Mudslide with ice or a scoop of vanilla ice cream.
• Bar spoon – Good for swirling in chocolate syrup or layering.
• Small grater – I like to shave chocolate on top for a nice touch.

I always keep my tools nearby before I start. It just makes everything go smoother.

Ingredients

• 1 oz vodka (plain or flavored)
• 1 oz coffee liqueur (like Kahlúa)
• 1 oz Irish cream liqueur (such as Baileys)
• 1 oz heavy cream or milk
• 1 tbsp chocolate syrup
• Ice cubes
• Whipped cream (optional topping)
• Chocolate shavings or cocoa powder (optional garnish)

For a frozen Mudslide, I swap the ice for about 1 cup of vanilla ice cream.\
The coffee liqueur and Irish cream really give the Mudslide its signature flavor.\
Sometimes I tweak the amount of cream or syrup for more sweetness or a thicker texture.

Instructions

• Fill your cocktail shaker halfway with ice.
• Pour in vodka, coffee liqueur, Irish cream, heavy cream, and chocolate syrup.
• Shake for about 15 seconds, until the shaker feels cold on the outside.
• Strain into a chilled highball glass.
• Top with whipped cream and chocolate shavings if you want.

For the frozen spin:

• Blend vodka, Kahlúa, Baileys, chocolate syrup, and vanilla ice cream until smooth.
• Pour into a chilled glass and garnish however you like.

I always taste and adjust before serving. Sometimes a little extra syrup or cream just makes it better.

Notes

I usually stick with Baileys for that classic Mudslide flavor, but homemade Irish cream works too.\
If I’m craving more coffee, I just splash in a bit more Kahlúa.\
Milk gives a lighter texture if you don’t want it super rich.

This one’s a great dessert cocktail after dinner.\
It goes well with chocolate desserts, or honestly, it’s good on its own.\
A dusting of cocoa powder on top looks nice without much effort.

I try to keep everything cold so the drink stays smooth and refreshing.\
And I don’t shake it too much—otherwise, the cream can get a little too frothy.

Tasting Notes

I try the Mudslide and right away, it’s smooth and creamy—almost like a dessert in a glass. The combo of coffee liqueur, Irish cream, and vodka delivers this rich flavor that honestly makes me think of a grown-up milkshake.

It’s sweet, but not in a way that feels too much. I notice little hints of chocolate and coffee if I take my time with it.

There’s something about the balance here; it reminds me a bit of an espresso martini, just way softer and milkier. Vodka sneaks in with a little bit of a kick, so it doesn’t end up tasting like straight-up ice cream.

I usually serve this as an after-dinner drink—it’s just so mellow and comforting. The cold from the ice makes every sip feel extra refreshing.

When I swirl the glass, I catch the scent of cocoa and coffee blending together. That aroma alone almost convinces me to pour another.

The texture stays velvety, and there’s this lingering sweetness that just kind of hangs on before it fades away.