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
Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
