The Cadbury Creme Egg Milkshake Recipe You've Been Waiting For

INSTRUCTIONS

1. Start by placing your glass in the freezer while you prep your ingredients. Set up a double boiler by placing a heatproof bowl over a saucepan filled 1/3 full of water. Be careful that water does not touch the bottom of the bowl and then turn heat to medium low and bring water to a simmer. Add heavy cream to bowl.

2. Carefully cut each of the large eggs in half lengthwise, then scoop out the centers into the bowl. Avoid adding any pieces of chocolate "shell" into the mixture - though a few aren't a deal breaker. Add one drop of food coloring, stir gently, then add more food coloring as needed, one drop at a time, until you achieve the desired "egg yolk" color. We used two drops of yellow food coloring. Once combined, remove from heat and pour egg yolk into a plastic squeeze bottle (a funnel makes this process easier).

3. Set up a second double-boiler by placing a heatproof bowl over a saucepan filled 1/3 full of water. Be careful that the water does not touch the bottom of the bowl. Place the dark chocolate and coconut oil in the bowl, then set over medium low heat until water simmers. Gently melt chocolate and oil, then stir vigorously to combine.

4. Carefully pour magic shell mix into a plastic squeeze bottle. Again, using a funnel makes this process easier; set bottle aside to cool. Once the chocolate magic shell has cooled to room temperature, you can prepare the chocolate "egg."

5. Pull your glass from the freezer and tilt horizontally. Using squeeze bottle of magic shell, gently swirl glass around inside of glass. Return the glass to the freezer until you've made the milkshake, or "egg white." Repeat with this step if you like a thicker magic shell (we did).

6. Add heavy cream and ice cream to blender. Blend until smooth. Once the vanilla shake "egg white" has been blended, you're ready to assemble your Cadbury Creme Egg MIlkshake.