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) |
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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.
