• 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

    Serves: 4
    Cooking Time: 15 mins

    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

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