Chocolate Bunny Easter Mocktail
Serves 1
10 mins prep
10 mins total
Two festive Chocolate Bunny Easter Mocktail recipes: one with amaretto and coconut, the other with rum and espresso, served inside an edible chocolate bunny.
White Chocolate Bunny Mocktail
Chocolate Bunny Mocktail
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Prep your chocolate bunny. Start by unwrapping it and then pressing a small, sharp, metal object into the top portion of the neck. Rotate the sharp object until it breaks through the chocolate.
Continue rotating and pressing against the edges to expand the circle until a funnel and straw can fit in the hole.
NOTE: If the chocolate is not naturally melting away, lightly heat up the metal sharp object with a candle or stove flame.
Place the small funnel into the hole and set aside.
Make the mocktail.
White Chocolate Bunny Mocktail: To a cocktail shaker add half and half, non alcoholic amaretto, Seedlip Spice 94, and cream of coconut. Shake until smooth and well combined.
Chocolate Bunny Mocktail: To a cocktail shaker add half and half, non alcoholic rum, espresso, and simple syrup. Shake until smooth and well combined.
Slowly pour mocktail into the funnel and chocolate bunny.
Remove the funnel, add a paper straw (cut it down if necessary), and sip!
OPTIONAL: Garnish with a sprig of mint and edible flour.
