Hands On:

10 minutes

Total Time:

10 minutes

Serves:

Ingredients

¼ cup Cadbury milk chocolate mini egg candies, crushed; for garnish
1 tbsp Hy-Vee hazelnut creamy spread with slim milk & cocoa, for garnish
2 cups ice cubes
4 oz Hy-Vee heavy whipping cream
2 oz Kahlúa rum & coffee liqueur
1 ½ oz clear crème de cacao
1 ½ oz Frangelico hazelnut liqueur
2 tbsp malted milk powder mix
2 (1.2-oz.) Cadbury caramel eggs
2 tsp Hy-Vee instant coffee powder

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Preparation

Place Cadbury milk chocolate mini egg candies on a plate. Spread Hy-Vee hazelnut creamy spread with skim milk & cocoa on rims of 2 (10-oz.) glasses for garnish. Dip each rim into crushed chocolate eggs, pressing chocolate into hazelnut spread; set aside

Place ice cubes, heavy whipping cream, Kahlúa rum & coffee liqueur, clear crème de cacao, Frangelico hazelnut liqueur, malted milk powder mix, Cadbury Caramel Eggs, and instant coffee powder in a high-powered blender. Cover and blend until smooth.

Divide between prepared glasses. Top with Hy-Vee aerosol whipped topping, chocolate shavings, and a Cadbury caramel egg half, if desired.

Nutrition Facts

Serving Size: 10-oz.

Serves: 2

Amount Per Serving
Calories:		620
% Daily Value*
Total Fat: 27g		35%
	Saturated Fat: 17g
	Trans Fat: .5g
Cholesterol: 70mg		23%
Sodium: 75mg		3%
Total Carbohydrate: 65g		24%
	Dietary Fiber: 1g	4%
	Sugars: 61g	122%
Protein: 5g		10%