Le sigh. I’m in need of better puns, I’ve most definitely gotten lazy of late. Anyhow, obviously I wanted to make something in honour of Easter. Of course, as per my usual inability to be in-season and with it (which takes me back to my not-at-all-cool high school days. Plaid shirts and crop tops anyone?), I didn’t really start thinking about what kind of Easter thing to make until the last minute. So what’s a girl to do? Raid the drink cupboard and whip up a beverage to help get the creative juices flowing….then realize that maybe you can totally cheat and turn said “creativity-juice” into an Easter-themed recipe worthy of any Czar’s table? I also started writing this post after having probably a few too many of these, so a complete revamp ended up being in order (aka I drank a few to many of them to be coherent enough to write a blog post (unless you’re interested in even more nonsense than usual and long repeated lines of words like “glarg” and whatever else is the keyboard equivalent of slurring your words 😉 ). Now a year or two ago I already recreated the classic crème egg (quite successfully I might add *polishes fingers on shirt with undisguised false modesty*), so since I’d been there, done that, I decided to move on to a completely new way of reimagining such a classic staple of this strangely rabbit-based holiday.
If you google crème eggs on the internet (as opposed to googling it by asking random strangers on the street just to clarify 🙂 ), you will find a virtual smorgasbord (get it? Virtual smorgasbord? It’s literally and figuratively delicious!) of possibilities. Some would most definitely be easier to elevate to my vegan standards than others, but since I had also recently watched an episode of Chopped whereby a contestant did a deconstructed dessert, it got me thinking about doing something a little different (and I ideally wanted to use things that I already had in the cupboard what with the whole missing the boat and not thinking in advance thing 😉 ). When my eye fell on the concept of a crème egg Martini, I was sold. I didn’t even bother looking at any recipes, since a) it seemed somewhat obvious the type(s) of alcohol you’d want to include in this and b) visually, most seem to be just trying to recreate the taste, but I wanted this baby to look like an egg as well. Thus enter delicious, sugar laden decorative flowers (you know, in case there wasn’t already enough in here with all the sweet-based crème de cacao etc.) to act as my egg “yolks”. Then, to make the outside look like the chocolate egg, I took a martini glass, melted some chocolate, spread that inside the glass until it was completely coated, then chilled the glass (which is a win-win. This keeps the glass and thus your drink, “super chill” and solidifies the chocolate). Then you fill it with your martini-shaken (not stirred because I’m all James-Bond like that) crème egg concoction, and top with a frozen sugar-flower-egg “yolk”.
Next steps – consume, have epic sugar rush, have epic sugar crash. Repeat. Happy Easter!
Yield: 2 servings
- Melted chocolate (optional)
- 1/4 cup vanilla vodka
- 2 tablespoons Criollo chocolate sea salted carmel liqueur
- 2 tablespoons Crème de Cacao
- 2 teaspoons vegan chocolate syrup
- 1/4 cup almond milk
- Oreo cookie crumbs for garnish (optional)
- Sugar decorating rose for “yolk” (optional)
1. Using the back of a spoon, coat the inside of a couple of martini glasses with melted chocolate. Place in the freezer until chocolate is solidified (this is totally optional, it doesn’t really add anything to the taste, unless you take a really long time to drink this because the chocolate doesn’t really melt, so it’s really more for visual appeal).
2. Add the vanilla vodka, caramel liqueur, Crème de Cacao, chocolate syrup and almond milk into an ice filled martini shaker.
3. Get your bunny shake on and maraca that thing out for about 15-20 shakes.
4. Remove chilled chocolate-coated martini glasses from the freezer and divide martini between both glasses.
5. Garnish with crushed Oreos and sugar rose if desired (although FYI – in less than 5 minutes the sugar rose gets so saturated with liquid that it gets too heavy to float and sinks to the bottom of the glass. It’s a nice touch to start off with though 🙂 ).
Photo of martini less than 5 minutes after adding sugar rose…still delicious 😉