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(Nor') Easter!

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(Nor') Easter!

Shannon Ames

cocoa-easter-basket

Cocoa Santé Easter Brunch Menu

Enjoy Easter morning with this simple and delicious Easter brunch menu, including our Nor’Easter cocoa for the children and an adult version worth celebrating.

Shannon’s Dad’s Sherried Eggs
Spring Asparagus (roasted or steamed)
Thick Cut Bacon
Adult Easter Brunch Cocoa Cocktails
Frozen Kiddie Cocoa

Shannon’s Dad’s Sherried Eggs
Melt a good amount of butter in oven-proof skillet.  Crack eggs (1 or 2 per person) into skillet and cook over medium heat until just beginning to set.  Pour several large glugs of Harveys Bristol Cream into the pan so that the eggs are not quite covered.  As the liquid heats, spoon it over the top of the eggs until they are almost cooked to your liking.  Sprinkle top of eggs with freshly grated Parmesan cheese and place skillet in oven under the broiler for a minute or two until set.  Serve on toasted, buttered English muffins.

Easter Brunch Cocoa Cocktail
4 T. Cocoa Santé Nor’Easter hot cocoa
6 oz. boiling water
2 oz. Harveys Bristol Cream
3 T. sweetened whipped cream (or whipped cream sweetened with Harveys Bristol Cream)

In a large, glass measuring cup with a pour spout, whisk together cocoa mix and hot water until blended.  Add Harveys Bristol Cream and stir to combine.  Pour into a warmed coffee cup or cocoa bowl and top with whipped cream.
This is also delicious chilled and served over ice.
Serves 1

Frozen Kiddie Cocoa
Make Cocoa Santé Nor’Easter cocoa, add ice, and blend in a blender until smooth.  Serve topped with whipped cream sprinkled with grated or finely chopped milk or dark chocolate.