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Moroccan Mint and White Chocolate Alcohol Free Cocktail

I admit when you start adding chocolate to drinks I wonder if it transitions from a “cocktail” to just a dessert but bear with me here! Mint is one of the most commonly used herbs in Morocco especially when it comes to Moroccan drinks.

Moroccan mint tea is world-famous and you can’t walk more than a few blocks without seeing bundles of mint for sale. Creating this alcohol-free cocktail just seemed to make great sense!

I really like this drink because I think it does straddle the line of cocktail and dessert – so you can easily have it do double duty when you’re preparing for a dinner party or gathering (Psst, if you need a dinner party guide I’ve got one for you!) While this is technically an alcohol free grasshopper cocktail you can convert it back for guests that do drink by swapping the mint extract for creme de menthe.

One important thing to note as you prepare to make this – it is an iced drink. You’ll need to either make ahead and use your freezer or if you have an ice cream maker it will come together even faster. Leave enough time for that part of the process.

As you can see the end of this drink is finished with gold flecks. They’re extra of course, and you could use anything as the final finish. But who doesn’t love a gold flecked drink?

Be fancy!

Clear glass tall cup with light green liquid, gold dust and a piece of white chocolate.
Yield: 1 large cup

Moroccan Mint White Chocolate Alcohol Free Cocktail

Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

Is it a cocktail? Is it a dessert? Does it really matter?


  • 1 cup Coconut Cream
  • 1/2 cup Coconut Milk
  • 1/4 cup White Chocolate
  • 1 tsp Mint Extract
  • 3-5 drops Green Food Coloring
  • Gold Sugar Sprinkles (optional)


Melt the white chocolate in the microwave in 30-second increments, stirring between each increment.

Combine coconut cream and the white chocolate. If the mixture becomes lumpy, microwave it for an additional 30 seconds and stir until smooth.

Separate about 1/4 cup of the mixture and set aside in the fridge to cool.

Add the remaining (3/4 cup) coconut milk to the cream/chocolate mixture and stir to combine.

Add extract and green food coloring and stir until the color is consistent throughout.

Freeze for 2 hours or place in an ice cream maker for 10 minutes.

Fill a glass with the green mixture then top with the reserved coconut cream/chocolate mixture followed by sprinkles and enjoy!

Clear glass tall cup with light green liquid, gold dust and a piece of white chocolate.

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