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This marshmallow Peep Easter martini recipe is a sweet and boozy treat for Easter brunch (and also a great way to use up extra Easter candy). OK, we don’t actually know what extra candy means. LOL But, after all, Easter is one of those holidays where you can have your candy and drink it too. Sweet, boozy and full of joy, you’ll definitely make your guests happy with this fabulous and festive cocktail.
This one is definitely sweet so think of it as dessert in a glass. We use marshmallow vodka and there isn’t really a good substitute for it so go ahead a purchase a bottle. Once you taste it, you’ll find other uses for it. You’ll also need some Easter sprinkles to rim the glass and, of course a bag of Peeps. We’re fond of the pink bunnies but, you do you.
Most Easter or marshmallow cocktails don’t contain any chocolate but we found that the sweetness needed something extra. You won’t actually taste the crème de cacao but it adds a depth of flavor that’s not there without it. The same amount of chocolate liqueur would work just as well to break up the cloying sweetness but still give you that creamy, marshmallow taste.
Naturally, it wouldn’t be us if we didn’t add popcorn flavor with our signature recipe for popcorn milk. We love infusing milk with our popcorn to use as a base for drinks and desserts. And while Easter Peeps marshmallows may be a kid favorite, this is definitely an adult treat. But that doesn’t mean it can’t be made kid-friendly. Just leave out the vodka, add a little extra popcorn milk and some chocolate syrup to replace the crème de cacao.
We used melted white chocolate to rim the glass because the Easter sprinkles are heavier than plain sugar or cocktail salt so you need something thicker. But, of course, the sweet delicious flavor of white chocolate is a great compliment to this drink so it works out perfectly. If you don’t have any white chocolate, a bit of canned cake frosting will also work.
To make the popcorn milk, add the 2 cups of whole milk to a pot and bring to a gentle simmer. Add the cup of popped popcorn, cook for 1 minute and remove from the heat. Cover loosely with plastic wrap and allow to cool.
When the milk has cooled, place in the fridge overnight. The next day, strain out the popcorn and use the milk in the cocktail recipe.
To rim the glasses, add the melted white chocolate to a shallow bowl and some Easter sprinkles into a second bowl. Dip two cocktail glasses into the chocolate and then into the sprinkles. Place in the freezer for a few minutes to set.
Pour the vodka, crème de cacao, simple syrup and popcorn milk into a cocktail shaker filled with ice. Cover and shake well. Pour into the prepared glasses. Make a 3/4" cut into the bottom of two marshmallow Peeps and place them on the rim of the glasses to serve.
Servings 2
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