EASTER EGG CREAM COCKTAIL RECIPE BY TASTY
A festive, boozy take on a classic egg cream. Creamy chocolate meets boozy liquor for the perfectly balanced Easter beverage.
Provided by Aleya Zenieris
Categories Drinks
Time 20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 696 calories, Carbohydrate 58 grams, Fat 39 grams, Fiber 12 grams, Protein 3 grams, Sugar 42 grams
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