If you’re starting at your stash of leftover Easter eggs with defeat, we’ve got the perfect excuse to drink your way out of it. Instead of nibbling through another foil-wrapped bunny, why not melt that chocolate into something a little more indulgent? Made with rich Two Stacks Whiskey, velvety Double Irish Cream and a generous sprinkle of chopped chocolate eggs, this Ultimate Irish Coffee cocktail turns your post-Easter sugar surplus into a decadent after-dinner treat.
Thank you for reading this post, don't forget to subscribe!The hot coffee cuts through the sweetness, the whiskey brings a warming kick, and the cream floats on top like a silky cloud – all finished with shards of chocolate slowly melting into the cup. As the chocolate softens, it blends into the creamy top layer, creating a dessert-meets-digestif moment that feels just a little bit luxurious. It’s cosy, comforting and exactly the sort of drink that makes a long Easter weekend feel even more indulgent.
Consider it the grown-up way to deal with your Easter haul. One creamy, chocolatey sip at a time. Because if there’s one thing better than eating your Easter eggs, it’s turning them into a cocktail. Sorry Hot Cross Bun French Toast. This, might just become your new favourite Easter tradition.
INGREDIENTS
35ml Two Stacks Double Irish Cream
25ml Two Stacks Whiskey (Signature Blend or Blender’s Cut for extra depth)
120ml Freshly Brewed Coffee
10ml Demerara Syrup (or brown sugar)
Lightly Whipped Cream
Leftover chocolate eggs, roughly chopped
INSTRUCTIONS
- Preheat an Irish coffee glass with hot water, then discard the water.
- Stir together the whiskey and demerara syrup in the glass.
- Pour in freshly brewed coffee and mix well.
- Gently float the Two Stacks Double Irish Cream on top by pouring it over the back of a spoon.
- Top with cream and sprinkle with you chocolate of choice for the ultimate leftover Easter egg cocktail
