A decadent chocolate treat for adults at Easter
Instructions
- 50ml Lyre’s Highland Malt Spirit (non-alcoholic)
- 1TBS (25ml) Nutella or Chocolate syrup
- 30ml Espresso coffee (non caffeine alternatives are Chicory or Dandelion coffee)
- 20ml Chocola Simple Syrup
- 10g Chocolate Easter Egg
- ice blocks
Ingredients
- Dip rim of glass into chocolate syrup
- Put ice to a cocktail shaker
- Pour over freshly made espresso add other ingredients to the shaker
- Shake vigorously for 20 seconds
- Double Strain into the rimmed glass
- Option to serve in a chocolate easter egg cup – Cut around the top of a 10g easter egg with a warm knife (dipped in hot water) to remove 1/3 of the egg . Use bottom 2/3 as a chocolate cup. Heat a frypan and lightly touch the top of the 1/3 egg piece to melt the chocolate and make it sticky then join the two parts of the chocolate cup together.