Easter Creme Egg Iced Latte
This Easter Creme Egg Iced Latte recipe is the perfect seasonal twist to upgrade your usual coffee. It can be easily made at home within minutes and comes topped with an irresistible Vanilla Cream Foam that makes it a showstopping cafe-style dessert coffee.
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
If using instant coffee, mix 2 teaspoons of instant coffee with ¼ cup of hot water.
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.
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.