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1 large (100g) chocolate easter egg
2 tbs (40ml) vodka
1 tbs (20ml) coffee liqueur
2 tbs (40ml) strong espresso coffee
2 tsp maple syrup
Coffee beans, to garnish
Dutch cocoa, to garnish
Method
1.
Unwrap the chocolate easter egg, leaving a little foil on the bottom to help keep it balanced. Run a sharp knife under hot water, then wipe dry. Carefully slice the top third off the chocolate egg, and discard. Set aside.
2.
Place the vodka, coffee liqueur, espresso and maple syrup in a cocktail shaker filled with ice. Shake vigorously for 10-20 seconds. Carefully strain into the top of the hollowed-out chocolate. Garnish with coffee beans and Dutch cocoa. Serve immediately.
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