I always love a fun seasonal twist on a regular latte. And when it comes to the Easter spring holidays, I absolutely adore this Creme Egg Latte recipe. It’s bold coffee meets chocolate indulgence. The Cadbury Creme Egg adds a wonderfully chocolatey, creamy sweetness to your latte – almost mocha-like, but richer and better. I like to top it off with a light Vanilla Cream Foam, and this Creme Egg Iced Latte will look and taste exactly like something you’d get from a coffee shop. It’s very easy to whip up, and you can make this at home in no time.
Why You’d Love This Creme Egg Latte Recipe
Creme Egg works wonderfully with coffee. It’s not just the chocolate flavours, but also the caramel sweetness from the Creme Egg’s fondant centre. This creates a silky richness when mixed with a shot or two of espresso. It’s unbelievably easy, and it’s fantastic for making lattes. In this post, I’ve also included the recipe for an easy homemade Vanilla Cream Foam, which complements the Creme Egg Latte perfectly, turning your latte into a cafe-style dessert coffee.
How to Make a Creme Egg Latte with Cream Foam at Home
Ingredients You Need
- Cadbury Creme Egg
- Espresso – single or double shot. See recipe notes for using instant coffee
- Milk – we like using whole milk for the best creamy texture, but you can use other plant-based alternatives as well
- Ice
- Chocolate Syrup (optional) – for an extra chocolatey flavour
Ingredients for the Vanilla Cream Foam topping
- Double Cream
- Whole Milk
- Icing Sugar
- Vanilla Extract
Recipe Notes & Tips
- Make sure your espresso is freshly brewed and hot when adding it to the Creme Egg to fully melt the chocolate.
- If using instant coffee, mix 2 teaspoons of instant coffee with ¼ cup of hot water.
- I personally don’t find it necessary, but if you want an extra-chocolatey richness in the latte, you can add a drizzle of chocolate syrup as well.
- Icing sugar helps to stabilise the cream foam. If you don’t have icing sugar on hand, you can substitute it with regular white sugar.
- Whole milk is best for making the cream foam due to its high fat content. Lower-fat milk tends not to hold the foam well. A plant-based alternative is using barista-version oat milk.
- I’d recommend getting a handheld frother for whisking the cream foam.
- You can pre-make your Vanilla Cream Foam in a batch and store it in the fridge in an airtight container for up to 4-5 days. The Vanilla Cream Foam goes well with any coffee and even teas.
Discover More Coffee Recipes
Iced Tiramisu Latte
Iced Biscoff Latte
Nuttella Iced Latte
Easter Creme Egg Iced Latte
Equipment
- 1 Hand Frother
Ingredients
Ingredients for the Creme Egg Latte
- 1-2 shots Espresso see recipe notes for using Instant Coffee
- 1 Cadbury Creme Egg
- ½ cup Milk
- Ice
- A drizzle of Chocolate Syrup (optional)
Ingredients for the Vanilla Cream Foam
- 2 tbsp Double Cream
- 1 tbsp Whole Milk
- 1 tsp Icing Sugar
- ½ tsp Vanilla Extract
Instructions
- Place the Creme Egg in your coffee glass and, if using, add a drizzle of chocolate syrup as well.1 Cadbury Creme Egg, A drizzle of Chocolate Syrup (optional)
- Pour the freshly brewed espresso shot(s) over the chocolate. Stir until the Creme Egg has fully melted and incorporated with the coffee.1-2 shots Espresso
- Add ice to the glass, then pour in the milk.Ice, ½ cup Milk
Making the Vanilla Cream Foam
- Using a hand frother, whisk together double cream, whole milk, icing sugar, and vanilla extract in a bowl until thickened2 tbsp Double Cream, 1 tbsp Whole Milk, 1 tsp Icing Sugar, ½ tsp Vanilla Extract
- Pour the cream foam on top of the latte. Serve immediately.
Notes
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