Easter Eggspresso Martini

large (100g) chocolate easter eggs

2 tbs (40ml) vodka

1 tbs (20ml) coffee liqueur

2 tbs (40ml) strong espresso coffee

2 tsp maple syrup

Coffee beans to garnish
Cocoa to garnish


  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 of the chocolate eggs, and 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 cocoa. Serve immediately