Today I’m partnering with Mozart to make an Easter cocktail with their delicious Chocolate Cream Liqueur. It’s the perfect liqueur for the holiday – the Mozart bottle even looks a bit like a chocolate egg. I would not complain if one ended up in my Easter basket this year!
I often get asked what the starting point is when I create a new cocktail. A theme? An ingredient? A name? I have definitely used all of the above. But sometimes I stay on-brand and base a whole drink around a garnish. And that is what happened with this one. While thinking about Easter candy, I remembered one of my favorites from childhood: a Russell Stover chocolate coconut nest with jelly bean “eggs” nestled inside. And I had the idea to create something similar on top of a cocktail.
Let me tell you, this drink is better than any candy. I started with a base of Mozart Chocolate Cream Liqueur and added coconut rum to play off the garnish, oat milk to make it even more creamy, and coffee liqueur because, well… coffee is delicious with chocolate and coconut. And with coffee and oat milk, I think this can officially be a cocktail for Easter brunch.
The Mozart Liqueur is so tasty that it’s hard to go wrong mixing up a dessert cocktail with it, but I do recommend using a coffee liqueur and coconut rum that aren’t too sweet so that the drink will be balanced. I went with Rhum Clement Mahina Coconut Rum and St. George Nola Coffee Liqueur.
If you’re interested, check out a video of me making this drink here! (You will need an Instagram account with your birthday attached due to Instagram’s alcohol advertising restrictions.)
Early Bird
1.5 oz. Mozart Chocolate Cream Liqueur
1/2 oz. coconut rum
1/2 oz. coffee liqueur
1 oz. oat milk
Shake all ingredients with ice and strain into a rocks glass filled with crushed ice. Garnish with toasted coconut and Cadbury mini chocolate eggs.
This post is sponsored by Marussia Beverages. All opinions are my own.