Creme Egg Mochas With Custard Cold Foam

Two creme egg mochas topped with chocolate flakes
Prep Time
15 min
Cook Time
5 min
2 servings

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.

Related: How to Make Sweet Cream Cold Foam Three Ways



mini Creme Eggs
g dark chocolate (I used 70%)
cup plus 2 Tbsp whole milk, divided
cup of strong coffee, freshly brewed
cup heavy cream
1 ½
tsp powdered sugar
tsp custard powder
Yellow colour gel, optional


Ingredients for Creme Egg Mochas
Step 1

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.

Milk being poured into a saucepan
Step 2

Transfer the hot chocolate to a small pitcher and divide it across two large mugs. Add the coffee and stir to combine.

Hot chocolate being poured into pitcher
Step 3

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.

Custard cold foam in a tall glass
Step 4

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.

Yellow food colouring being swirled on top of cold foam
Step 5

Shave additional dark chocolate on top of the mochas and serve immediately.

Creme Egg Mocha, ready to serve

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