Cadbury Cream Egg Shots
We admit that this recipe is a little extra, but we wouldn’t be Supercall if we didn’t try a crazy experiment like this from time to time. And this one had particularly delicious results. We took the rich, decadent Easter favorite, Cadbury Cream Eggs, and turned them into boozy shooters. If you’re a fan of the chocolaty, childhood treat, you need to try these shots.
The trickiest part about making these treats is cutting the top off the chocolate egg shell without breaking it. But don’t worry about getting it perfect—if your Cadbury Eggs are a little wobbly or uneven, this shot is still going to taste great. Once you’ve accepted the imperfections, all you need to do is scoop the white and orange fondant filling into a bowl, add two kinds of rum and Kahlúa, and mix vigorously until the fondant dissolves into the liquor. Pour the mix back into the eggs, shoot it down, and then chow down on the booze-slicked milk chocolate shells. Pro tip: Cadbury Cream Eggs have seams on either side, and some are more tightly adhered than others. So, in order to avoid any accidents or excessive leakage, be sure to take these shots immediately. Messy? Yes. Worth it? Totally.
- 12 Cadbury Creme Eggs
- .5 Cup Rum
- .5 Cup Rum
- .5 Cup Kahlúa
Unwrap the Cadbury Cream Eggs, trying to keep the foil as intact as possible—you’ll use it again in a second.
Working carefully, use a knife to slice off the tops of the Cadbury Creme Eggs.
Rewrap the bottom of the eggs with the foil so they can stand up on their own as much as possible.
Using a butter knife, scoop the filling out of the eggs and into a bowl.
Add the rums and Kahlúa to the bowl. Stir vigorously to combine.
Funnel the contents of the bowl back into the eggs and serve. Because some of the seams on the eggs are looser than others, these shots are best taken and eaten immediately after pouring in the liquid.
Contributed by Supercall