Baileys Easter Egg Shake
Have your choc egg and drink it this Easter with this truly eggceptional recipe. Bringing chocolate, ice cream and Baileys together in a symphony of scrumptious indulgence, it’s the crème de la yum; the easter cocktail of easter cocktails that simply cannot be topped. Well, unless it’s with mini-eggs. An eggstra special treat, no yolk.
Ingredients
Shopping List
2 hollow Easter eggs (around 100g each)
6 scoops vanilla ice cream (360ml)
100ml double cream (whipped)
20ml chocolate sauce
Toasted chopped hazelnuts and chocolate flakes to garnish
Extra toppings – mini eggs
mint leaves
raspberries or a macaroon
Allergies
Milk
Nuts
Directions
- STEP ONE
Carefully crack off the tips of the Easter eggs. Consume any stray chocolate shards – no-one's looking.
- STEP TWO
Blend the Baileys with the ice cream. Then pour it into the chocolate eggs.
- STEP THREE
Top with whipped cream, chocolate sauce, chopped nuts, mini eggs and chocolate sprinkles. There you have it – a simply eggcellent spring time treat!
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