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
Cinnabunnies
Ingredients
- 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
Instructions
1
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.
2
Remove from heat and refrigerate until chilled. Add the Kahlúa or cold espresso and stir.
3
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
