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Mini Egg martini


Makes: 2
timePrep time: 15 mins
timeTotal time:
Mini Egg martini
Recipe photograph by Kris Kirkham
Our chocolate Mini Egg Martini makes the perfect Easter cocktail

Makes: 2
timePrep time: 15 mins
timeTotal time:

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Abigail Spooner

Abigail Spooner

Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 75ml hazelnut (or regular) milk
  • 50g dark chocolate (about 70% cocoa solids), chopped
  • 50g mini eggs
  • 2 tsp clear honey
  • 4 tbsp Baileys
  • 2 tbsp vodka
  • handful of ice cubes

Step by step

  1. Gently heat the milk in a small saucepan until just up to simmering point. Pour over the chopped chocolate in a heatproof bowl and stir to melt. Set aside to cool slightly.
  2. Pulse the mini eggs in a small food processor until crushed and then tip onto a plate. Brush the rims of 2 martini glasses with the honey and dip the glasses into the crushed mini eggs to give a chocolate rim.
  3. Pour the chocolate milk, Baileys and vodka into a cocktail shaker with the ice and shake well until cold. Strain into the 2 rimmed martini glasses.

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