Cocktail
Paul A. Young’s Easter OTT Choctail
- Difficulty: Hard
- Servings: 2
- Prep Time: 10 mins
- Cook Time: 20 mins
Let maître chocolatier Paul A. Young introduce you to the ‘OTT Baileys choctail’: it’s pudding in a glass and the only cocktail you will want to share with friends and family.
Ingredients
Shopping List
- For the cocktail mixture:
- 6 ice cubes
- 100ml Baileys Salted Caramel (1.8 units) - or why not try with Baileys Original Irish Cream (1.8 units)
- 100ml double cream
- 50ml whole milk
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- Caramel sauce
- Gold shimmer powder
- Mini eggs for decoration
- Large wine glass or gin goblet
- For the orange cream:
- 150ml double cream
- 15g light muscovado sugar
- 1 orange, zested
- For the hot cross bun nests:
- 1 hot cross bun
- 150g milk chocolate
Allergies
- Eggs
- Milk
- Wheat
Directions
- STEP ONEDrizzle the caramel sauce inside a glass, making sure you coat the bottom.
- STEP TWOIn 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.
- STEP THREEMake 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.
- STEP FOURFor 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.
- STEP FIVELine a baking tray with baking paper and mould your mixture into 50mm nest shapes then pop in the fridge for 20 minutes to set.
- STEP SIXAssemble 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.
- TIPIf 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.
Directions
- STEP ONEDrizzle the caramel sauce inside a glass, making sure you coat the bottom.
- STEP TWOIn 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.
- STEP THREEMake 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.
- STEP FOURFor 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.
- STEP FIVELine a baking tray with baking paper and mould your mixture into 50mm nest shapes then pop in the fridge for 20 minutes to set.
- STEP SIXAssemble 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.
- TIPIf 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.
Enjoy your Paul A. Young’s Easter OTT Choctail
Making of...
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