These Creme Egg Mochas feature a Creme Egg hot chocolate mixed with strong black coffee and topped with a rich cold foam accented with custard powder. The drink is finished with an optional swirl of yellow color gel for that sunny-side-up charm and a sprinkling of shaved dark chocolate. These mochas are the perfect Easter morning pick-me-up or the ideal home for leftover holiday candy.
ingredients
directions
Place the Creme Eggs, dark chocolate, and 1 cup milk in a small saucepan. Place over low heat and simmer gently until the mixture is smooth and lump-free. Don’t let the milk come to a boil at any point.
Transfer the hot chocolate to a small pitcher and divide it across two large mugs. Add the coffee and stir to combine.
Pour the cream and the remaining milk into a tall glass. Add the powdered sugar and custard powder. Using a handheld milk frother, whip the ingredients together until thick and foamy. Pour the cold foam on top of the mochas.
Dip a toothpick into a jar of yellow color gel. Place the toothpick in the center of the foam and draw a series of small, tight circles with the toothpick. A yellow circle will form. Using the back of a small spoon create a series of swoops to create texture and swirl the yellow foam into the white.
Shave additional dark chocolate on top of the mochas and serve immediately.
