Cooking Lesson #1022: Easter Egg Cream Cocktail

…from the Perspectives’ Happy Hour Bar

credit: diffords guide & choclatique

How you doin’? Today we’ve got a bonus cocktail for Easter because Easter is more than a box of marshmallow Peeps! Make room for eggs, including chocolate eggs.
 
For the faithful, Easter is the celebration of Jesus’ resurrection and the hope of salvation. Secular celebrations are more focused on springtime, seasonal renewal and eggs… lots of eggs (and bunnies and Peeps)! The oldest tradition, which continues to be used in Central and Eastern Europe, is to dye and paint chicken eggs.
 
This custom of the Easter egg, according to many sources, can be traced to early Christians of Mesopotamia, and from there it spread into Eastern Europe and Siberia through the Orthodox Churches, and later into Europe through the Catholic and Protestant Churches. The widespread usage of Easter eggs, according to mediaevalist scholars, is due to the prohibition of eggs during Lenten season after which, on Easter, they are blessed for the occasion.
 
A contemporary custom in America is to substitute chocolate eggs wrapped in colored foil, hand-carved wooden eggs, or plastic eggs filled with both hard and chocolate confections.

At Choclatique, our award-winning chocolate company, we created a delicious twist on traditional Easter candy with both eggs and Peeps--Chicks—featuring a delicate, hand-decorated chocolate egg cracked in the middle with a tiny chick emerging from within.
 
This just goes to show you there is still plenty of room for creativity just like the following Easter Egg Cream Cocktail. This cocktail is not related to a New York Egg Cream.
 
Prep time: 8 minutes
Yield:  1 cocktail
 
Ingredients
1-1⁄2 ounces Absolut Vanilla Vodka
1⁄2 ounce Licor 43 coffee liqueur
1⁄2 ounce crème de cacao
1⁄2 ounce Bristol Cream liqueur
1⁄2 ounce half-and-half
 
For the glass garnish
2 tablespoons dark chocolate chips or 2 squares of dark chocolate
1 teaspoon shaved dark chocolate
1 Cadbury Creme Egg cut in half
1 metal cocktail skewer
 
Directions

1. Pre-chill a Coupe glass in the freezer.
2. Using a microwave, melt some dark chocolate chips or squares in a saucer and then dip the rim of the chilled Coupe glass into the melted chocolate.
3. Prepare the garnish of grated chocolate and skewered Cadbury egg.
4. Spear the egg with a metal cocktail stick that has been heated in hot water.
5. Add the cocktail ingredients to a cocktail shaker with ice.
6. Shake it like you mean it.
7. Strain the cocktail into the chilled and chocolate-rimmed glass.
8. Garnish with chocolate grated over cocktail and skewered Creme Egg.

ChefSecret: It's easier to cut the chocolate egg when straight from the refrigerator.

Quip of the Day:  Therapist: “What's been up lately?” Chocolate bunny: “I don't know, Doc, I just feel so hollow inside.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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