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Love Easter Candy? The Cadbury Egg Cocktail Is for You

Photography by Tracie Davis

With spring around the corner, Easter is officially on the horizon, which means—much to the delight of the sugar-addled masses—the arrival of Cadbury Creme Eggs. The beloved seasonal candy, a chocolate egg-shaped confection with a yolk-like fondant center, went on to worldwide adoration after its introduction in the United Kingdom in 1963. Inevitably, the beloved seasonal candy’s arrival each year translates to a blast of attention on social media, and with it, the creation of Cadbury Crème Egg-spiked cocktails. (We don’t make the rules, people.)

If grinding actual candy into your drinks doesn’t sound appealing, we’ve got you. There are ways to enjoy candy-inspired cocktails without using literal candy.

Case in point: Our Cadbury Egg cocktail. Astute readers of the recipe will note that there’s nary a candy to be found in the list of ingredients. (We’re not counting the chocolate syrup rim, because who doesn’t love a chocolate syrup rim?) Instead, the drink calls on white creme de cacao, a sweet liqueur that adds chocolate flavor and body, and white chocolate liqueur, which delivers aromatic notes and cocoa butter flavor. Advocaat, a traditional Dutch beverage that marries eggs, sugar and brandy, provides a custard-like consistency, while half-and-half ensures a creamy base. Vanilla vodka adds an aromatic kick.

How to Make a Cadbury Egg Cocktail

Recipe by Jacy Topps

Chocolate syrup, to rim glass
1 ½ ounce vanilla vodka
1 ounce white creme de cacao
1 ounce white chocolate liqueur
½ ounce Advocaat liqueur
½ cup half-and-half


Spread chocolate syrup on a small plate. Dip the rim of the cocktail glass in the chocolate syrup. Set aside.

In a cocktail shaker filled with ice, combine vanilla vodka, white creme de cacao, white chocolate liqueur, Advocaat and half-and-half. Shake well to combine, about 30 seconds.

Strain into cocktail glass. Serve immediately.

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