The Ultimate Cadbury Creme Egg Cocktail: Indulging In A Sweet Treat

The Cadbury Creme Egg Cocktail: A Decadent Indulgence for Chocolate Lovers

Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.

In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.

So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.

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Why this cocktail works

The Cadbury Creme Egg is Easter nostalgia in a wrapper—silky milk chocolate with a gooey fondant “yolk.” This cocktail channels those flavours with chocolate liqueur + Irish cream for richness, vanilla vodka for that sweet filling vibe, and a touch of cream for lush texture. It’s dessert in a glass—no cutlery needed.

Cadbury Creme Egg Cocktail (Australian Measurements)

Ingredients (Serves 1):

30 ml chocolate liqueur (e.g., Mozart, Godiva)
30 ml Irish cream liqueur
15 ml vanilla vodka
15 ml thickened cream
Ice
1 Cadbury Creme Egg (halved, for garnish)
Optional: chocolate shavings or a chocolate syrup rim

Method:

Chill a martini or coupe glass.
Shake chocolate liqueur, Irish cream, vanilla vodka, cream + ice hard for 15–20 sec.
Strain into the chilled glass (fine-strain for extra silk).
Garnish with chocolate shavings and perch half a Creme Egg on the rim (or spear on a pick).

Pro tip: Warm a teaspoon under hot water and drag a quick chocolate “swirl” inside the glass before pouring for a yolk-like look.

Variations you’ll love

Mocha Creme Egg – Add 10–15 ml coffee liqueur or a bar spoon of chilled espresso for balance.
Orange “Jaffa” Twist – Swap vanilla vodka for orange liqueur (15 ml) and add a fine orange zest.
Salted Caramel – Add a pinch of flaky salt and 10 ml caramel syrup; rim with crushed choc biscuits.
Frozen Easter Shake – Blend the recipe with a scoop of vanilla ice cream; top with whipped cream.
Mocktail Version – Use 30 ml chocolate syrup + 30 ml Irish-cream–style non-alc, 15 ml vanilla syrup, 30 ml milk, shake with ice; garnish the same.

Make it look the part (presentation hacks)

Candy yolk rim: Dip rim in chocolate syrup, then into crushed fondant candy or yellow sprinkles.
Layered look: Briefly float 10 ml cream over the top (back of spoon) for a “fondant cap.”
Mini egg flight: Serve alongside a dish of halved mini Creme Eggs for shareable sips + bites.

Troubleshooting & balance

Too sweet? Reduce Irish cream to 20 ml and add a dash of espresso or a squeeze of orange oil.
Too thick? Swap thickened cream for full-cream milk (15–20 ml) and shake longer.
Too boozy? Drop vanilla vodka to 10 ml and increase chocolate liqueur to 35 ml.

FAQs

Can I batch this?
Yes—multiply spirits/cream, keep chilled. Shake each serve with fresh ice for texture.

Can I use regular vodka?
Yep. Add 5–10 ml vanilla syrup or a few drops of vanilla extract to compensate.

Which glass is best?
Coupe for style, Nick & Nora for smaller serves, rocks glass over one big cube for slower sipping.

RSA note (Australia)

This serve is roughly 1.2–1.5 standard drinks depending on brands/ABV. It’s deceptively sippable—offer water and snacks, and serve responsibly. For licensing and RSA guidance in NSW, visit Liquor & Gaming NSW: https://www.liquorandgaming.nsw.gov.au/

Quick Pairings

Salty snacks: Pretzels, salted peanuts (sweet–salty pop).
Rich sweets: Brownies, choc-orange tart, choc-dipped strawberries.
Coffee bites: Espresso biscotti or tiramisu fingers to echo the mocha variation.

Thanks for joining us behind the bar!

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

Michel

at 8:58 pm

Wow, this cocktail looks yummy, especially for chocolate lovers, which is more than three-quarters of the population. And who doesn’t love the Cadbury Creme Egg, and not just at Easter, but year-round?

The layered effect of this cocktail looks very appealing, and I wondered if it is easy to get the layers to sit separately on top of each other like that or are there any special tricks to getting this right?

Also, the alcohol content does seem rather high with three alcoholic beverages added. How potent is this cocktail?

KAD
at 5:55 pm

this cocktail can be quite potent due to the combination of vodka, Baileys, and chocolate liqueur. It’s best enjoyed in moderation. If you’re looking for a less potent version, you could consider reducing the amount of alcohol or adding more non-alcoholic ingredients like cream or ice cream.