The chocolate bunny is a classic, but that doesn’t mean it can’t be improved. Why not step up your Easter game and create these creamy, delicious Cinnabunnies?
Recipe, styling and photograph by Katelyn Williams
- 375ml (1½ cups) milk
- 15ml (1 tbsp) brown sugar
- 2,5ml (½ tsp) cinnamon
- 125ml (½ cup) Kahlúa or cold espresso (for a non-alcoholic version)
- 4 hollow chocolate Easter bunnies
In a small saucepan, combine the milk, brown sugar and cinnamon. Allow to warm gently over low heat to allow the sugar to dissolve and the cinnamon to be incorporated.
Remove from heat and refrigerate until chilled. Add the Kahlúa or cold espresso and stir.
Heat up a sharp knife and cut the tops off the bunnies. Fill each bunny with the boozy cinnamon milk and pop in a straw. Serve immediately