Image by Craig Wall
Ingredients (7)
- 8 mini crème chocolate eggs
- 2 tbsp chocolate syrup
- 1 cup Baileys Irish Cream
- 1 cup vanilla vodka
- 1 1/2 cups thickened cream, plus extra whipped cream to serve
- Ice cubes, to serve
- Dutch-processed cocoa, to serve
Method
- Step 1 Thread 1 chocolate egg onto each swizzle stick. Drizzle syrup on a small plate. Dip rims of 8 x 2/3-cup-capacity glasses into syrup.
- Step 2 Place half the Irish cream, vodka and thickened cream in a cocktail shaker. Fill with ice. Secure lid. Shake to combine. Strain mixture into half the prepared glasses. Repeat with remaining Irish cream, vodka, thickened cream, ice and prepared glasses.
- Step 3 Dollop cocktails with extra whipped cream and dust lightly with cocoa. Top each glass with a swizzle stick. Serve.