Easter Egg Cream!

/ Thursday, March 10, 2016

Turning chocolate bunnies into an Easter Egg Cream is more than just delicious, it's the most hilarious recipe you'll make all year (cue melting bunny video). But seriously, this twist on a soda shop classic is my favorite Easter dessert...

Explaining egg creams to people who aren't familiar is always kind of funny. I guess they're a New York thing! An egg cream contains neither eggs nor cream—boom! It's simply chocolate syrup, milk and seltzer. Imagine very gently carbonated chocolate milk.

In this case, our chocolate syrup is the melty remains of a chocolate bunny. Hollow is important because you want your bunny to melt in the microwave. Solid chocolate wouldn't work unless you chop it!

If you're worried about your glass heating up or not being microwave-safe, you can melt the bunny in a separate container. I just think seeing it melt in your glass is half (nay two-thirds) of the fun! Don't you think the kiddos would love this!?


1 hollow Easter bunny, small to medium-small
1/2 cup warm milk
1/3 to 1/2 cup cold milk
Ice cubed (optional) 
Seltzer, for topping

1. Put the bunny in a glass or separate container and microwave on HIGH in 20 second intervals until melted, about 1 minute.

2. Slowly stir in warm milk until the chocolate is liquid-y and smooth; let cool slightly. 

3. Add cold milk and ice cubes, if desired. Top with seltzer. 

Tip: Make sure the melted chocolate is totally combined with the warm milk before adding any cold ingredients otherwise the chocolate make harden in little piece, which are still totally delicious but FYI!

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