Easter Egg Cream Cocktail
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.
Tasty Team
Total Time
20 minutes
20 min
Prep Time
5 minutes
5 min
Cook Time
5 minutes
5 min
Total Time
20 minutes
20 min
Prep Time
5 minutes
5 min
Cook Time
5 minutes
5 min
Ingredients
for 8 servings
- 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
Estimated values based on one serving size.
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Preparation
- 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.
- 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.
- Garnish each cocktail with whipped cream, an Easter marshmallow, and crushed mini creme eggs.
- Enjoy!
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