I always enjoy a fun seasonal latte. When it comes to Easter Spring Break, I absolutely love this Creme Egg Latte recipe. This is a bold combination of coffee and chocolate. Cadbury Creme Egg adds a wonderful chocolate-creamy sweetness to your latte – almost like a mocha, but richer and better. I love having a light vanilla cream foam on top, and this Creme Egg Ice Latte looks and tastes exactly like something you’d get at a coffee shop. It’s so easy to make and you can make it at home in no time.
Why you’ll love this Creme Egg Latte Recipe
Creme eggs go really well with coffee. It’s not just the chocolate flavor, but the caramel sweetness from the fudge center. When mixed with a shot or two of espresso, it creates a smooth, rich taste. It’s so easy and perfect for making lattes. In this post, I also provide a recipe for an easy homemade vanilla creme foam that pairs perfectly with a Creme Egg Latte, turning your latte into a café-style dessert coffee.
How to Make Creamy Foamed Creme Egg Latte at Home
Ingredients you need
- Cadbury Creme Egg
- Espresso – Single or double shot. See recipe instructions for using instant coffee
- milk – We like to use whole milk for the best creamy texture, but you can also use other plant-based alternatives
- ice
- chocolate syrup (Elective) – Extra chocolatey flavor
Vanilla Cream Foam Topping
- double cream
- whole milk
- powdered sugar
- Vanilla extract
Recipe Instructions and Tips
- When adding espresso to the custard to fully melt the chocolate, make sure your espresso is freshly brewed and hot.
- If using instant coffee, mix 2 teaspoons instant coffee with ¼ cup hot water.
- I personally don’t think it’s necessary, but if you want that extra chocolate flavor in your latte, you can add a little chocolate syrup as well as.
- Powdered sugar helps stabilize the creamy foam. If you don’t have powdered sugar on hand, you can use regular white sugar instead.
- Due to its high fat content, whole milk is best suited for making creamy foam. Low-fat milk tends not to hold foam well. A plant-based alternative is to use barista version of oat milk.
- I recommend getting handheld frother For whipping cream foam.
- You can pre-make the vanilla cream foam in batches and store it in the refrigerator in an airtight container for up to 4-5 days. Vanilla cream foam goes well with any coffee or even tea.
Discover more coffee recipes
Easter Creme Egg Iced Latte
This Easter Creme Egg Iced Latte recipe is the perfect seasonal twist to upgrade your usual coffee. It’s easy to make at home, ready in minutes, and comes with an irresistible vanilla cream foam, making it an amazing cafe-style dessert coffee.
Ingredients for Creamy Egg Latte
- 1-2 lens Espresso See recipe instructions for using instant coffee
- 1 Cadbury Creme Egg
- ½ cup milk
- ice
- one drizzle Chocolate syrup (optional)
Ingredients of Vanilla Cream Foam
- 2 spoon double cream
- 1 spoon whole milk
- 1 teaspoon powdered sugar
- ½ teaspoon Vanilla extract
-
Place the creme egg in a coffee cup and add a splash of chocolate syrup, if using.
1 Cadbury Creme Egg, A little chocolate syrup (optional)
-
Pour freshly brewed espresso over the chocolate. Stir until the creme egg is completely melted and combined with the coffee.
1-2 cups of espresso
-
Add ice cubes to the glass and pour in the milk.
ice, ½ cup milk
Make Vanilla Cream Foam
-
Using a hand frother, beat double cream, whole milk, powdered sugar, and vanilla extract in a bowl until thickened
2 tablespoons double cream, 1 tablespoon whole milk, 1 teaspoon powdered sugar, ½ teaspoon vanilla extract
-
Pour the creamy foam over the top of the latte. Serve immediately.
If using instant coffee, mix 2 teaspoons instant coffee with ¼ cup hot water.
Powdered sugar helps stabilize the creamy foam. If you don’t have powdered sugar on hand, you can use regular white sugar instead.
Due to its high fat content, whole milk is best suited for making creamy foam. Low-fat milk tends not to hold foam well. A plant-based alternative is to use barista version of oat milk.
You can pre-make the vanilla cream foam in batches and store it in the refrigerator in an airtight container for up to 4-5 days.
Save and pin this recipe
