Why eat your hot cross buns when you can drink them instead? Bring the bar home, set up a Zoom with your friends and toast to Easter with this spicy rum-based cocktail. Created for Eat Well by Frankie Walker from Black Pineapple, a Kingsland-based drinks catering service, it’s creamy and chocolatey too, boosted with a little hot cross bun syrup. You can halve or even quarter the syrup, or store a big batch in your fridge for up to five days to make more rounds.
Ingredients
30 ml | Angostura 3-year-old rum (Main) |
35 ml | Toasted hot cross bun syrup, (recipe below) (Main) |
50 ml | Half full cream, half milk, combined |
20 ml | Creme de cacao |
10 ml | Freshly squeezed lemon juice |
3 dashes | Chocolate bitters, (optional) |
Hot cross bun syrup
1 kg | Caster sugar |
6 | Hot cross buns, toasted (Main) |
100 ml | Light rum, (we used Angostura 3-year-old) |
1 Ltr | Boiling water, (add last) |
Directions
- Blend vigorously. Sit for 1 hour.Fine strain using a muslin cloth or a tea strainer.Store forup to5 days.
- Fill a cocktail shaker with ice and add all ingredients. Shake vigorouslyandstrain into a rocks glassor whiskytumblerfilled with ice.Garnish with grated chocolateanda chocolate rabbit head.