Make the vanilla cream: Whip the cold cream with vanilla extract and powdered sugar until soft peaks form. Place in the refrigerator.
Melt the chocolate: Choose an Easter egg or figure and place it in a large bag. Pour the hot espresso lungo over it so that the chocolate melts, and stir well.
Add milk foam: Use a milk frother or heat and froth the milk manually. Let it pour over the coffee.
Finish: Top off with whipped cream, a pinch of cocoa powder, and extra Easter eggs.
Enjoy: Sit down, take a sip, and let everything go for a moment!
Tips
- Decaffeinated? This recipe is also possible with Decafé.
- Lactose free? Choose vegetable cream and a milk replacement such as oat milk.🍫
- Extra chocolate? Use a piece of pure or milk chocolate instead of an Easter egg.