The perfect addition to any Easter breakfast or brunch.
20min Cooking Time
1/2 tsp ground mixed spice
1/2 tsp ground cinnamon
3 shots hot espresso
2 cups iced full cream milk
1/2 tsp vanilla bean paste
1 cup of vanilla coconut milk ice cream
10 medium sized chocolate easter eggs
With a glass of boiling water, heat up a sharp knife and have clean paper towel to wipe off the water.
Using the dry hot knife, slowly press it against the top of the easter eggs. The hot knife will melt the chocolate to give you a clean cut. You can keep to off cut tops of the eggs as little caps.
In a jug with a small pouring mouth, combine the spices, vanilla, and hot espresso shots.
Pour the iced milk into the espresso mix and stir.
Place the cut easter eggs into a cardboard egg carton to hold them upright. Using a teaspoon, scoop the coconut ice cream into the easter eggs making sure to only fill them half way.
Using either a small funnel or a steady hand, slowly pour the coffee mixture over the coconut ice cream and enjoy!
To make this recipe kid friendly, replace the espresso with chocolate. Heat half of the milk in the microwave and mix in 4-5 small easter eggs until they melt. Allow mixture to cool, before continuing with the recipe.