Easter wouldn't be complete without a Cadbury Creme Egg somewhere in the mix and Eric Slatkin and Kari Lauritzen from Tastemade has come up with a recipe that's easily drinkable. The Cadbury Creme Egg milkshake is sweet, full of chocolate goodness and goes well with any dinner party. Keep reading for the full recipe below!
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- For the magic shell:
260 grams dark chocolate eggs
85 grams coconut oil
- For egg "yolk" center:
4 large Cadbury Creme Eggs
20 milliliters heavy cream, chilled
1 to 2 drops of yellow or orange food coloring
- For egg "white" milkshake:
3 to 4 scoops vanilla ice cream (not low fat or frozen yogurt)
50 milliliters heavy cream, chilled
- Special Equipment:
Stemless red wine glass, or other "egg" shaped glass
2 squeeze bottles
- Start by placing your glass in the freezer while you prep your ingredients. Set up a double boiler by placing a heatproof bowl over a saucepan filled 1/3 full of water. Be careful that water does not touch the bottom of the bowl and then turn heat to medium low and bring water to a simmer. Add heavy cream to bowl.
- Carefully cut each of the large eggs in half lengthwise, then scoop out the centers into the bowl. Avoid adding any pieces of chocolate "shell" into the mixture - though a few aren't a deal breaker. Add one drop of food coloring, stir gently, then add more food coloring as needed, one drop at a time, until you achieve the desired "egg yolk" color. We used two drops of yellow food coloring. Once combined, remove from heat and pour egg yolk into a plastic squeeze bottle (a funnel makes this process easier).
- Set up a second double-boiler by placing a heatproof bowl over a saucepan filled 1/3 full of water. Be careful that the water does not touch the bottom of the bowl. Place the dark chocolate and coconut oil in the bowl, then set over medium low heat until water simmers. Gently melt chocolate and oil, then stir vigorously to combine.
- Carefully pour magic shell mix into a plastic squeeze bottle. Again, using a funnel makes this process easier; set bottle aside to cool. Once the chocolate magic shell has cooled to room temperature, you can prepare the chocolate "egg."
- Pull your glass from the freezer and tilt horizontally. Using squeeze bottle of magic shell, gently swirl glass around inside of glass. Return the glass to the freezer until you've made the milkshake, or "egg white." Repeat with this step if you like a thicker magic shell (we did).
- Add heavy cream and ice cream to blender. Blend until smooth. Once the vanilla shake "egg white" has been blended, you're ready to assemble your Cadbury Creme Egg MIlkshake.
- Remove the glass with chocolate "shell" from freezer. Gently pour the milkshake into the glass. Insert the boba straw, then squeeze egg yolk mixture into straw, filling it up to the top. Slowly remove the boba straw and watch the egg "yolk" swirl into the center of the milkshake. Add more egg "yolk" if you like. Garnish top of shake with chopped up chocolate shells, if desired, and cover with additional magic shell. Serve with a spoon and crack through the "shell" to enjoy!
- North American
- 1 milkshake