Chocolate Colada Recipe as featured on Sunday Brunch

We had such positive feedback when our very own Mega Milk Chocolate Easter Egg was featured on the food and drink segment of Sunday Brunch on Easter Sunday we just had to share the delicious choc-tail recipe with you.

For those of you who didn’t catch the show, the hosts of Sunday Brunch were joined by Pritesh Mody, the Flavour Guy on the C4 show and a renowned food and booze developer/writer, along with their guests (also known as the tasters) Jack McBrayer, Sarah Hadland and Charlotte Ritchie.

Along with two other Easter inspired cocktails, we had our very own creation developed and mixed up by Pritesh and served in our Mega Milk Chocolate Easter Egg, which went down a treat for the guests who tasted it. Not only was the drink chocolatey in flavour and creamy in texture but as it was served in our mouth-watering Easter Egg, which added an extra element to the recipe (because you could basically consume the entire drink, including the holder – Amazing right?).

Intrigued and want to taste this choc-tail for yourself? Well here is the recipe to make your very own Chocolate Colada Choc-tail (that’s a mouthful isn’t it?) Don’t worry we know you probably don’t have any Easter Eggs left right now, so it works just as well in a tall glass.

Chocolate Colada


To make the Chocolate Colada:

  • 50ml Roe & Co Irish Whiskey
  • 50ml Coconut Cream
  • 25ml Whole Milk
  • 50ml Chocolate Sauce (recipe included below)

To make the Chocolate Sauce:

  • 1 part Lily O'Brien's 40% Mega Milk Easter Egg (or use our Mega Milk Share Bags)
  • 1.5 parts double cream


  1. To make the chocolate sauce, melt the chocolate egg over a bain-marie, gradually adding the cream until combined and fully melted into a lovely sauce.
  2. If you want your choc-tail a little sweeter, add a sprinkle of sugar.
  3. To make the choc-tail itself, pour all ingredients into an ice-filled blender.
  4. On a medium setting, blend into a fine slushy texture.
  5. Pour the drink into a cooled Lily O’Brien’s Mega Milk Chocolate Easter Egg (or glass)
  6. Garnish with shaved nutmeg and grated chocolate.
  7. Drink from a straw and scoff the egg afterwards (yes this is a step) – If you still have one of our eggs of course.

If you want to watch the World of Zing’s founder Pritesh Mody talk about the full range of exciting Easter and Dessert cocktails on Channel 4 Sunday Brunch, including fun ways to use up leftover chocolate and hot-cross buns then view the full food and drink segment here!

Or if you want to view all the full recipes featured, head to the World of Zing website.