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.
Cook Time
5 minutes
Total Time
20 minutes
Yield
8 servings
Ingredients
6 tablespoons water
¾ cup granulated sugar (150 g)
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
16 oz chocolate liqueur (450 g), divided
16 oz irish cream (450 g), divided
16 oz half & half (450 mL), divided
32 oz seltzer (675 mL), chilled, divided
whipped cream, for garnish
8 easter marshmallows, for garnish
mini creme egg, for garnish, crushed
Special Equipment
8 12 ounces glasses, chilled
Nutrition Info
Calories 696
Fat 39g
Carbs 58g
Fiber 12g
Sugar 42g
Protein 3g
How to Make It
1. Step
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.
2. Step
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.
3. Step
Garnish each cocktail with whipped cream, an Easter marshmallow, and crushed mini creme eggs.
