Choc Mocktini

Choc Mocktini

A decadent chocolate treat for adults at Easter


  • 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


  1. Dip rim of glass into chocolate syrup
  2. Put ice to a cocktail shaker
  3. Pour over freshly made espresso add other ingredients to the shaker
  4. Shake vigorously for 20 seconds
  5. Double Strain into the rimmed glass
  6. 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.



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