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Tammi Kwok

Hot Cross Bun Cocktails

If you like your hot cross buns, why not try them in cocktail form! These involve a simple spice-infused alcohol, and some fruit juice, and served in a fun hollow chocolate egg. Because chocolate makes everything better!
Print Recipe
Ingredients Method Notes

Ingredients
  

  • For the spiced vodka infusion
  • 350 ml good quality vodka I used Fair Quinoa Vodka*
  • 1 stick cinnamon quill
  • 1 tsp grated nutmeg
  • 5 cloves
  • 1 vanilla bean scraped**
  • 2 tsp Sultanas
  • 2 tsp Dried Cranberries
  • 4 pieces crystallised ginger
For the cocktail
  • 700 ml orange juice
  • 700 ml cloudy apple juice
  • 24 Hollow Chocolate Eggs

Method
 

To infuse the vodka
  1. Add all the infusion ingredients with the vodka into a clean jar and shake to mix. Leave for at least 5 days to infuse, shaking up the jar once a day.
To make the cocktail
  1. Add one part infused vodka (or more if you like a stronger spice flavour), with two parts orange juice and two parts cloudy apple juice.
  2. Shake or stir to combine.
  3. Using a knife warmed in hot water, carefully cut the tops off your hollow eggs, and pour the cocktail into the egg. Do whatever you'd like with the removed tops - I ate all of mine!

Notes

*Dan Murphy's very generously provided Fair Quinoa Vodka, which is also the first fair trade vodka to hit Australian stores. I also like it for it's slight nutty notes, and a clean finish. It's important that the spices shine in this cocktail, and a good quality vodka is really the way to go! This vodka is exclusively available in Australia at Dan Murphy's.
**The vanilla pods provide plenty of flavour, so no point wasting the precious seeds that are in them! Scrape them out and save them to use in another recipe.