Paul A. Young’s Easter Ott Choctail

Drizzle the caramel sauce inside a glass, making sure you coat the bottom.

In a cocktail shaker or jar, add the 100ml measure of Baileys Salted Caramel (1.8 units) to the cream, milk, spices, and ice. Shake well for one minute until frothy and foamy.

Make your orange cream by finely grating the orange. Mix the zest into the cream with the sugar and whisk until stiff and glossy. Place in the fridge until the cocktail is ready.

For the hot cross bun nests, break the chocolate into small pieces and melt in a bowl sat over a pan of hot water. While the chocolate is melting, slice the hot cross bun into fingers, then cut the fingers into smaller fingers. Mix the hot cross bun pieces into the chocolate and mix until fully coated.

Line a baking tray with baking paper and mould your mixture into 50mm nest shapes then pop in the fridge for 20 minutes to set.

Assemble the cocktail by pouring the cocktail mixture first into a glass, then layer on your orange cream mixture. Place on your hot cross bun nest on top with mini Easter eggs (Paul’s favourite is yellow!) placed inside and spray with gold shimmer powder. Serve with a sundae spoon and straws.

If you want to enjoy this decadent serve in a rush, why not make the cocktail by itself? You can then make your serve as indulgent as you like by following Paul’s recipe or adding your own special Baileys twist.