Can’t get enough of those Cadbury crème eggs? Our cocktail may seem a little decadent for brunch, but so is eating a whole handful of jellybeans before 10:30 a.m., and if you’re anything like us, you’re doing that, too.
- 1 Ounce Bailey’s Irish cream
- 1.5 Ounces Godiva dark chocolate liqueur
- 1.5 Ounces cream
Combine in a cocktail shaker filled partway with ice. Shake until cold and frothy. Strain into a prepared martini glass. Garnish with a Cadbury crème egg if desired.
Calories Per Serving382
Folate equivalent (total)2µg1%
Creme Egg Hot Chocolate
Guys, I have no idea what season it is. The calendar says spring, but I think Mother Nature is confused.
We had a weekend where it was raining to the point of the creek out front was starting to flooding, then all of a sudden the rain turned to sleet then turned to snow.
There was actual snow laying on the ground moments after puddles were forming. The next day, the snow was gone.
I really hope the sunshine stays for good soon.
When the weather is crappy outside, I like to cuddle up with a hot drink. In the mornings it’s coffee but in the evenings it’s hot chocolate.
And since it’s April and Cadbury creme egg season, I made Cadbury Creme Egg Hot Chocolate – your favorite hot chocolate with melted creme eggs topped with whipped cream.
This Creme Egg cocktail just made our Easter plans A LOT more exciting
We obviously love a Creme Egg here at Prima.co.uk, but you know what would make these chocolatey balls of heaven even more enticing? Adding alcohol into the mix.
Not that their lack of sophistication has ever stopped us from tucking in, but if you're after a more grown-up way to indulge your Creme Egg obsession this Easter, look no further than this rather inspired cocktail.
Created by the chefs at Waitrose's Cookery School, this cracking Creme Egg cocktail comes with a surprising twist.
Instead of actually tasting like a Cadbury's Creme Egg, it merely looks like one &ndash and in fact tastes more like an exotic Piña colada. Think coconut cream, pineapple juice and lashings of rum.
Want to make your own Chocolate Creme Egg Cocktail this weekend? Of course you do. (And it only takes five minutes to prepare, FYI, so you have no excuse).
Cadbury Creme Egg Martini
Start by melting the chocolate and dipping the rim of your glass into it. Place the glass in the fridge so the chocolate hardens. In a mixing glass or jug, combine half the vanilla vodka, half of the condensed milk and a drop of yellow food colouring. Give them a good stir to create the “egg yolk”. Pour this mixture into your glass and fill the glass about two thirds up with ice. Next, pour the remaining half of the vanilla vodka and condensed milk, white crème de cacao, milk and 4 ice cubes into a cocktail shaker. Shake well and strain the contents into your glass over the “egg yolk”. Finally, garnish with a Cadbury Crème Egg chopped in half.
To purchase a cocktail tasting kit to make this cocktail please click here.
Muddlebox, Lammas Street, Carmarthen, SA31 3AP. Company Number 10895156
We are currently not providing fresh fruit or cream in our boxes. In addition, our one-off box shop is currently closed until further notice.
How to make:
1. To flavour your vodka with a vanilla pod. Simply cut the vanilla pod lengthways to expose the flavoursome seeds inside and drop the scored vanilla pod into your bottle of vodka. Reseal and shake bottle several times a day for at least two days, preferably a week.
2. SHAKE all ingredients with ice and fine strain into chilled glass.
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Chocolatini Cocktail Recipe
I know, I know, I know, this is a very obvious Easter Cocktail, but oh my goodness it is delicious. This chocolatini is simple to make with only two spirits involved. Decorate it with a chocolate Easter egg and it is a ripper Easter Cocktail.
Chocolate cocktail recipes
Indulge in a sweet, chocolatey cocktail with our simple and satisfying recipes. These decadent, creamy drinks were made to be sipped at leisure.
Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving
Mini Egg martini
Satisfy a nostalgic chocolate craving and enjoy this creamy Easter cocktail with moreish Mini Eggs and a splash of Baileys
Midnight mint hot chocolate
This sumptuous and creamy, boozy blend is made with dark chocolate, double cream and a touch of mint liqueur
Enjoy a grown-up way to drink chocolate with this indulgent chocolate martini, a blend of Irish cream, coffee liqueur and vodka
Chocolate vodka shots
Blend chocolate creamy liqueurs, vodka, and chocolate hazelnut spread with Kinder Bueno for a decadent cocktail
Chocolate orange cocktail
Impress your Christmas party guests with this festive cocktail - with vodka, orange syrup, crème de cacao and grated chocolate
Salted caramel rum hot chocolate
This alcoholic blend is made with dulce de leche - a thick caramel. Add salt to your liking then serve up a mug of pure boozy bliss
Coconut hot chocolate
Ever tried a boozy hot chocolate? Whip up this blend of white chocolate, coconut rum and fresh coconut flakes and you may never look back.
Easy Chocolate Pot de Creme Recipe
Chop up the bar of chocolate and place it in a blender. Set aside.
Place the heavy cream, egg yolks, sugar and salt in a medium sauce pan over medium heat. Whisk to combine the ingredients and continue whisking continually as the liquid just begins to bubble.
NOTE: If you need a dairy-free option, coconut milk makes a good substitute.
It’s ready when the consistency is just thick enough to coat the back of a spoon.
Pour the hot mixture into the blender over the chocolate along with the vanilla extract. Blend until smooth.
Divide the chocolate mixture among the ramekins. After you’re done pouring, carefully glide your fingers along the sides of the blender, scooping up every last drop of chocolate, and then lick your fingers.
Remember that scene from the original Willy Wonka (the only version worth watching) where after they first enter the edible wonderland, Augustus (it had to be the German kid, right?) dips his hands into the chocolate and licks that oozing goodness off his fingers? Yes, that was me with the blender. And just wait, it’ll be you, too. You won’t want to waste a single drop.
Refrigerate for 6-8 hours or until set (I often chill them overnight). For a softer consistency, let them sit for about 10 minutes at room temperature before serving.
Serve with some whipped cream on top and for a nice visual touch, a sprinkle of grated chocolate or chocolate curls.
Scotch Creme eggs
Attention picnic lovers, did you know you can combine Cadbury’s Creme Egg and the classic British picnic snack, the scotch egg, in one amazing snack?
The internet went wild when a genius came up with the Scotch Creme Egg recipe and this had led to many replicating it at home.
It involves making a simple chocolate sponge, then blending in a food processor until the mix resembles breadcrumbs, then mixing it with butter, icing sugar and cocoa, to make a dough.
Wrap the dough around each cream and leave them to cool in the fridge.
Then, once cool, dip each ɾgg' in melted chocolate, and roll in grated chocolate.
They're the perfect treat for chocoholics - but you may want to invite a few friends over, because it's probably best to just enjoy one.
If you have a sweet tooth, why not create your own Scotch egg using the chocolate eggs
- 2 cups whole milk
- ¼ cup granulated sugar, divided
- ⅛ teaspoon salt
- 3 ounces milk chocolate, finely chopped
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon amaretto (almond-flavored liqueur)
- ½ teaspoon vanilla extract
- 2 tablespoons superfine sugar
Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil). Remove pan from heat add chocolate, stirring until chocolate melts. Combine remaining 2 tablespoons granulated sugar, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur and vanilla. Divide mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan add hot water to pan to a depth of 1 inch. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift 2 tablespoons superfine sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from top of each custard, heat sugar, moving torch back and forth until sugar is completely melted and caramelized (about 1 minute). Serve immediately.