You’ll not only find it all at Wall to Wall Wine and Spirits but we’ll show you how to use our beverages to craft outstanding drinks.
Step 1: Place Cadbury milk chocolate mini egg candies on a plate. Spread Hy-Vee hazelnut creamy spread with skim milk & cocoa on rims of 2 (10-oz.) glasses for garnish. Dip each rim into crushed chocolate eggs, pressing chocolate into hazelnut spread; set aside
Step 2: Place ice cubes, heavy whipping cream, Kahlúa rum & coffee liqueur, clear crème de cacao, Frangelico hazelnut liqueur, malted milk powder mix, Cadbury Caramel Eggs, and instant coffee powder in a high-powered blender. Cover and blend until smooth.
Step 3: Divide between prepared glasses. Top with Hy-Vee aerosol whipped topping, chocolate shavings, and a Cadbury caramel egg half, if desired.
- ¼ c. Cadbury milk chocolate mini egg candies, crushed; for garnish
- 1 tbsp. Hy-Vee hazelnut creamy spread with slim milk & cocoa, for garnish
- 2 c. ice cubes
- 4 oz. Hy-Vee heavy whipping cream
- 2 oz. Kahlúa rum & coffee liqueur
- 1 ½ oz. clear crème de cacao
- 1 ½ oz. Frangelico hazelnut liqueur
- 2 tbsp. malted milk powder mix
- 2 (1.2-oz.) Cadbury caramel eggs
- 2 tsp. Hy-Vee instant coffee powder