Skrewball Peanut Butter Cup Whiskey Cocktail (With A Dairy-Free Version)
In this recipe
This peanut butter cup cocktail is the perfect adult drink for any occasion!
The Skrewball makes the whiskey drinkers happy.
The chocolate liqueur and milk make the creamy cocktail lovers happy.
And it tastes just like a boozy Reese’s peanut butter cup. Who doesn’t love that peanut butter and chocolate combination?
It’s also really easy to make. Which is always a bonus in my books.
Ingredients
Here’s your shopping list:
- chocolate syrup – Get a bottle of your favorite – the kind you use for sundaes. We’ll be drizzling this around the inside of the glass.
- milk – ½ cup. Either regular or almond milk will work.
- peanut butter flavored whiskey – 1½ ounces. I like Skrewball.
- chocolate liqueur – 1 ounce. You can go with a creamy version like Godiva liqueur (or at least like Godiva used to be since it has been discontinued…try Mozart brand instead). Or Crème de Cacao which does not contain any cream.
To figure out which chocolate liqueur to choose, you’ll want to consider your crowd. If they like sweet and creamy cocktails, then the cream-based chocolate liqueur (such as Mozart) is your best bet. If they are a bunch of heavy whiskey drinkers, they will probably prefer Crème de Cacao which is a little less sweet. It is also less expensive so if you’re serving a lot of people, that may also be a consideration.
Substitutions
- Omit the chocolate syrup if you don’t feel like going to the trouble of drizzling it.
To make the drink dairy-free, use dairy-free chocolate syrup (such as Hershey’s Simply 5), dairy-free chocolate liqueur (such as Crème de Cacao) and almond milk instead of regular milk.
How to make a peanut butter cup whiskey cocktail
1 | Prep the glasses
To start, drizzle the chocolate syrup around the inside of a rocks glass.
Or make it look like a whiskey martini by serving it in a martini glass.
If you don’t have chocolate syrup (or you’re just feeling lazy), you can skip this step. The cocktail will be a little less chocolate-y, but it still tastes great.
2 | Add the ingredients
Pour 1½ ounces of peanut butter whiskey, 1 ounce of chocolate liqueur and ½ cup of milk into a cocktail shaker.
Although the original recipe uses regular milk, I actually prefer the taste of almond milk for this. The nutty flavor blends right in with the peanut butter whiskey.
3 | Shake
Fill the rest of the shaker with ice.
Shake until combined.
You’ll want to put the ice in after the alcohol mixture and don’t let it stand around before you start shaking. Otherwise, it will start to melt and water down your cocktail. And watered-down milk just doesn’t taste that good.
4 | Serve
Pour the mixture into your syrup-drizzled glass (and strain out the ice).
I don’t serve these drinks with ice.
As I mentioned earlier, it waters down the milk which I don’t think tastes as good. The ice cubes also tend to mess up the chocolate drizzle.
However, if you don’t mind that and you like your cocktails super cold, feel free to add a few cubes.
Then enjoy your super-delicious peanut butter whiskey drink!
How to make a large batch
If you’re going to be making a lot of these, you might want to mix up a big batch so you don’t have to spend all night mixing drinks.
To do this:
- Combine 1½ cups peanut butter whiskey, 1 cup chocolate liqueur and 4 cups of milk in a large pitcher.
- Stir well and store in the refrigerator to keep cold. I don’t add ice. As mentioned above, it waters down the drink.
- When it’s time to serve, drizzle the inside of the glasses with chocolate sauce and pour in the cocktail.
This makes enough for 8 glasses.
Frequently asked questions
How to make a dairy-free peanut butter cup whiskey cocktail?
- Use a dairy-free chocolate syrup to drizzle around the glass (or don’t do the drizzle).
- Replace the milk with almond milk.
- Use a dairy-free chocolate liqueur such as Crème de Cacao.
What is the best chocolate liqueur to use for this cocktail?
Now that Godiva liqueur has been discontinued, Mozart chocolate liqueur works best if you want a sweet and creamy cocktail and don’t mind paying a little more. If you’re on a budget or want a liqueur that’s a little less sweet and creamy, Crème de Cacao is a good choice.
Skrewball Peanut Butter Cup Whiskey Cocktail
Ingredients
- chocolate syrup (for drizzling the glass)
- 1½ ounces Skrewball peanut butter whiskey
- 1 ounce chocolate liqueur such as Mozart chocolate cream liqueur or Crème de Cacao
- ½ cup milk or almond milk
- ice
Equipment
- rocks or old-fashioned glass
- jigger
- measuring cup
- cocktail shaker
Instructions
- Drizzle chocolate syrup around the inside of a glass.
- Pour 1½ ounces of peanut butter whiskey, 1 ounce of chocolate liqueur and ½ cup of milk into a cocktail shaker.
- Fill the rest of the shaker with ice.
- Shake until cold and combined.
- Pour into the chocolate-lined glass and serve.
Notes
- Omit the chocolate drizzle if you want to keep it simple.
- To make it dairy free, use dairy-free chocolate syrup, almond milk instead of regular milk and dairy-free chocolate liqueur (such as Crème de Cacao)
- Using a cream-based chocolate liqueur (such as Mozart) makes a cocktail that is sweet and creamy. Crème de Cacao is less so.
- This can also be served like a whiskey martini by using a martini glass instead of a rocks glass.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about Skrewball Peanut Butter Cup Whiskey Cocktail (With A Dairy-Free Version)? Tell us in the section below.
This post was originally published on October 27, 2021 but was updated with new content on March 22, 2024.
The best drink I’ve had in a long time!!!!
Thanks, Patti! It’s one of my favorites, too!
Are you supposed to strain out the ice? Thank you!
Hi Lizzie…yes, I strain out the ice. Otherwise, it waters the drink down and I don’t think it tastes as good.
Had this at Martini Bay in Lake Havasu. They added a decorative top and coated rim. I’m a non drinker but the combination of chocolate and peanut butter was irresistible. Even bought the ingredients so I could make it at home. Now I’m looking for more dessert recipes
I’ve made this without the milk and everyone loved it. Will add the milk to spruce it up for the holidays.
Thanks, Bud! I haven’t tried it without milk, so glad to hear it still tastes good that way 🙂