I can’t wait to share my Salted Caramel Mudslide recipe that hides a surprising secret ingredient you’ll want to read about.

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I never planned to fall for a cocktail this sweet, but the Salted Caramel Mudslide did it. I love how a splash of vodka and a ribbon of salted caramel sauce turn a boring night into something a little scandalous.

It’s creamy not too complicated, and oddly satisfying like a boozy dessert you shouldn’t be eating alone. I’ve been noodling with Bailey’s Salted Caramel Recipes and holiday ideas, and this one keeps sneaking into every party invite.

Try it and you’ll get why people can’t stop talking about it. It looks fancy but it’s way easier than it seems.

You might end up making it for someone’s birthday just cuz.

Ingredients

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Vodka: Neutral spirit that adds a kick and smoothness, no real flavor or nutrition
Coffee liqueur: Sweet coffee notes and caffeine, loads of sugar, not very healthy
Irish cream: Creamy and boozy, thickens texture and ups sweetness, contains milk and sugar
Salted caramel sauce: Rich buttery sweet with salty contrast, mostly sugar and fat
Heavy cream (or milk): Makes it silky and thick, high fat and calories, some protein
Chocolate syrup: Adds chocolate depth and sweetness, mostly sugar, little nutrition
Whipped cream: Light fluffy topper, extra sweetness and fat, fun but caloric
Flaky sea salt: Small pinch brightens flavors and balances sweetness, almost no calories
Vanilla ice cream optional: Boosts creaminess and richness, dessert level with more sugar and fat

Ingredient Quantities

1 1/2 oz vodka

1 oz coffee liqueur (Kahlua)

1 oz Irish cream liqueur (Baileys)

2 tbsp salted caramel sauce, plus extra for rim and drizzle

1/2 cup heavy cream (or whole milk if you want it lighter)

1 cup ice

1 tbsp chocolate syrup, plus extra for garnish

whipped cream for topping

pinch flaky sea salt

optional 1 scoop vanilla ice cream for a richer, creamier mudslide

How to Make this

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1. Chill a tall glass in the freezer for a few minutes, then warm a little extra salted caramel so it runs easy and drizzle around the inside and over the rim; press a tiny bit of flaky sea salt onto the rim if you like that salty crunch.

2. In a blender combine 1 1/2 oz vodka, 1 oz coffee liqueur, 1 oz Irish cream, 2 tbsp salted caramel, 1/2 cup heavy cream or whole milk, and 1 tbsp chocolate syrup.

3. Add 1 cup ice to the blender and if you want it extra rich drop in 1 scoop vanilla ice cream; dont skip this if you want a dessert like drink.

4. Pulse once or twice to break the ice, then blend on medium high until silky and smooth, about 10 to 20 seconds; dont overblend or it gets watery.

5. Taste a small sip and adjust: add a splash more cream or milk if too strong, more ice if you want it thicker, or an extra tablespoon caramel for sweetness.

6. If you warmed the caramel earlier, give it another quick stir and drizzle a little inside the chilled glass as you pour, it looks fancy and helps the drink cling to the sides.

7. Pour the mudslide slowly into the prepared glass, using the back of a spoon to slow the flow if you want pretty layers.

8. Top with a generous swirl of whipped cream, then drizzle extra salted caramel and extra chocolate syrup over the top for that gooey look.

9. Finish with a light pinch of flaky sea salt on the whipped cream, stick in a straw and a spoon, and serve right away before it melts.

Equipment Needed

You’ll need:

1. Blender (a good, sturdy one; dont overblend)
2. Tall chilled serving glass
3. Measuring jigger or measuring spoons and a tablespoon
4. Microwave safe bowl or small saucepan for warming caramel
5. Spoon or silicone spatula for stirring and drizzling
6. Measuring cup or ice scoop for 1 cup ice
7. Ice cream scoop (optional, for that extra rich version)
8. Whisk or hand mixer or a can of whipped cream for topping
9. Long spoon and straw for serving

FAQ

Q: Can I make this non alcoholic? A: Yes, swap the vodka, Kahlua and Baileys for cold brew or strong coffee plus a little chocolate syrup and 1 scoop vanilla ice cream for richness, you still get the same dessert vibe without the booze.

Q: Can I use milk instead of heavy cream? A: Totally, use whole milk for a lighter drink or half and half for a middle ground, but heavy cream or adding a scoop of ice cream gives a much creamier, richer mudslide.

Q: How do I rim the glass and make it look fancy? A: Warm the salted caramel a bit so it’s pourable, dip the glass rim in it then in flaky sea salt, drizzle chocolate inside the glass too, top with whipped cream, extra caramel and a sprinkle of salt.

Q: Can I make it ahead of time? A: Kinda, prep the caramel and keep liqueurs chilled, but once blended serve right away for best texture; if you must store it, keep in fridge up to 24 hours and re-blend with a little ice before serving.

Q: Why does my mudslide come out watery or grainy? A: Usually from too much ice or warm ingredients, use cold liquids, pulse the blender instead of over blending, or add a small scoop of ice cream to smooth it out.

Q: Any good swaps for Kahlua or Baileys? A: Yep, try coffee liqueur alternatives, chocolate liqueur, or rumchata for a different flavor, just taste as you go cause sweetness levels vary and you might want less added caramel.

Salted Caramel Mudslide {Easy Recipe} Substitutions and Variations

Vodka: swap with 1 1/2 oz light rum or blanco tequila for a sweeter or more vegetal vibe. For a no booze version omit it and add 1/4 cup extra cream and a splash of vanilla, works fine.
Coffee liqueur (Kahlua): use 1 oz strong espresso or concentrated cold brew plus 1/2 oz simple syrup, or just use Tia Maria as a straight swap.
Irish cream (Baileys): replace with 1 oz chocolate liqueur or 1 oz coffee creamer liqueur. For booze free try 1 tbsp sweetened condensed milk mixed with 1 tbsp milk and a drop of vanilla to mimic the sweetness and body.
Heavy cream: use 1/2 cup half and half for a lighter but still creamy drink, or 1/2 cup coconut cream for dairy free. You can also toss in 1 scoop vanilla ice cream instead of the cream for an extra rich mudslide.

Pro Tips

– Warm the caramel just enough so it runs, dont make it scalding or it will separate. Drizzle it down the inside of a chilled glass and press flaky salt on the rim with your thumb for that crunchy contrast, it looks way fancier than it tastes to make.

– Use short pulses to break the ice, then quick, high speed bursts until smooth, dont overblend or youll water the whole thing down. If it comes out too thick, a splash of cold milk or a quick extra pulse will fix it without ruining texture.

– Pour slowly, use the back of a spoon to slow the flow so the caramel and chocolate cling to the sides and make pretty streaks. Top with whipped cream, then more caramel and a tiny pinch of sea salt, and serve right away before it melts.

– Taste as you go and tweak: a small shot of cold espresso or strong cold brew will cut the sweetness, a scoop of vanilla ice cream makes it richer, and a little extra cream will soften the booze if its too strong.

Salted Caramel Mudslide {Easy Recipe}

Recipe by Tina Bueller

0.0 from 0 votes

I can't wait to share my Salted Caramel Mudslide recipe that hides a surprising secret ingredient you'll want to read about.

Servings

servings

Calories

890

kcal

Equipment: You’ll need:

Ingredients

1 1/2 oz vodka
1 oz coffee liqueur (Kahlua)
1 oz Irish cream liqueur (Baileys)
2 tbsp salted caramel sauce, plus extra for rim and drizzle
1/2 cup heavy cream (or whole milk if you want it lighter)
1 cup ice
1 tbsp chocolate syrup, plus extra for garnish
whipped cream for topping
pinch flaky sea salt
optional 1 scoop vanilla ice cream for a richer, creamier mudslide

Directions

Chill a tall glass in the freezer for a few minutes, then warm a little extra salted caramel so it runs easy and drizzle around the inside and over the rim; press a tiny bit of flaky sea salt onto the rim if you like that salty crunch.
In a blender combine 1 1/2 oz vodka, 1 oz coffee liqueur, 1 oz Irish cream, 2 tbsp salted caramel, 1/2 cup heavy cream or whole milk, and 1 tbsp chocolate syrup.
Add 1 cup ice to the blender and if you want it extra rich drop in 1 scoop vanilla ice cream; dont skip this if you want a dessert like drink.
Pulse once or twice to break the ice, then blend on medium high until silky and smooth, about 10 to 20 seconds; dont overblend or it gets watery.
Taste a small sip and adjust: add a splash more cream or milk if too strong, more ice if you want it thicker, or an extra tablespoon caramel for sweetness.
If you warmed the caramel earlier, give it another quick stir and drizzle a little inside the chilled glass as you pour, it looks fancy and helps the drink cling to the sides.
Pour the mudslide slowly into the prepared glass, using the back of a spoon to slow the flow if you want pretty layers.
Top with a generous swirl of whipped cream, then drizzle extra salted caramel and extra chocolate syrup over the top for that gooey look.
Finish with a light pinch of flaky sea salt on the whipped cream, stick in a straw and a spoon, and serve right away before it melts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.