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Easter egg cream cocktail

Easter egg cream cocktail

By Emily Xie
5’ Prep time
5’ Cook time
10’ Total time
689 Calories
8 Serving

Summary

A festive, boozy take on a classic egg cream. creamy chocolate meets boozy liquor for the perfectly balanced easter beverage. this content is intended solely for users of legal drinking age. drink responsibly.
Emily Xie 1 Followers

Video

Step by Step

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Step 1

In a medium, high-walled pan, combine the water and sugar and bring to a boil over medium-high heat. Once the sugar has dissolved completely, reduce the heat to medium-low and slowly whisk in the cocoa powder until fully incorporated. Cook until smooth and glossy, about 5 minutes. Remove the pan from the heat and stir in the vanilla and salt. Let the syrup cool in the refrigerator until ready to use.
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Step 2

Add 1 ounce of cooled syrup, followed by 2 ounces of chocolate liqueur, to a chilled 12-ounce glass. Top with 2 ounces of Irish cream and 2 ounces of half-and-half. Top with about 4 ounces of chilled seltzer and stir to combine. Repeat with the remaining ingredients.
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Step 3

Garnish each cocktail with whipped cream, an Easter marshmallow, and crushed mini creme eggs.
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Step 4

Enjoy!

Ingredient

  • Vanilla extract
    Vanilla extract
    1 teaspoon
  • Granulated sugar
    Granulated sugar
    0.75 cup
  • Unsweetened cocoa powder
    Unsweetened cocoa powder
    6 tablespoons
  • Water
    Water
    6 tablespoons
  • Kosher salt
    Kosher salt
    0.12 teaspoon
  • Chocolate liqueur
    Chocolate liqueur
    16 oz
  • Irish cream
    Irish cream
    16 oz
  • Half & half
    Half & half
    16 oz
  • Seltzer
    Seltzer
    32 oz
  • 12 ounces glasses
    12 ounces glasses
    8
  • Easter marshmallows
    Easter marshmallows
    8

Nutrition Facts

View nutrition facts
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