It might seem slightly early to start planning Easter celebrations, but this is one recipe that can be enjoyed before (and after) Easter – no special celebratory excuse necessary. While this Remarkable Easter Choco-Tini may take a little bit more effort than a quick G&T, it’s well worth the effort.
Ingredients
- 45ml vodka
- 45ml whipping cream
- 45ml Quick Brown Fox Coffee Liqueur
- 30ml Remarkable Cream Dark Chocolate
- 1–2 large scoops of chocolate ice cream
Toppings
- Marshmallows
- Colourful Easter eggs
- Melted chocolate
- Chocolate Easter bunnies
Method
Add the vodka, whipping cream, Quick Brown Fox Coffee Liqueur, Remarkable Dark Chocolate, and chocolate ice cream into a blender, and blend until smooth.
Place a heat-safe glass bowl over a pot of simmering water, add dark chocolate of your choice chocolate to the bowl, and stir occasionally until fully melted and smooth.
Dip the rim of desired glass in the melted chocolate, twisting it gently to ensure an even coating around the rim.
Use a spoon or spatula to spread a thin layer of melted chocolate on the inside of the glass, smudging it slightly to create a marbled effect.
Pour the blended cocktail mixture into the glass. Top the cocktail with a few marshmallows. Use a kitchen torch to lightly toast the marshmallows until they are golden brown.
Finish the cocktail by decorating it with colourful Easter eggs and small chocolate Easter bunnies. Serve immediately and enjoy!
Recipe provided by Remarkable Cream (an all-natural cream liqueur alternative made in NZ with only natural ingredients) remarkablecream.nz
