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Mini Egg martini
Makes: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Mini Egg martini
Our chocolate Mini Egg Martini makes the perfect Easter cocktail
Makes: 2
Prep time: 15 minsTotal time:
See more recipes
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. 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
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. 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
- 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.
- 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.
- 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.