Easter Recipe: Mini Egg Mocha

Easter Recipe: Mini Egg Mocha

Easter is THE time to indulge in all things sweet and what better way to celebrate than with a Mini Egg Mocha? If you're looking for an easy and delicious recipe to try at home, then you've come to the right place. Our Mini Egg Mocha recipe is the perfect combination of rich Espresso, velvety hot chocolate, and of course, Mini Eggs.


With it being Easter, we're BACK with another super easy yet delicious recipe for you to make at home: the Mini Egg Mocha! After all, if it doesn't involve coffee or chocolate this week, we're not interested. 🤷‍♀️

Let's get cracking.


You will need

  • BEAR Hometown Blend, ground for Espresso (16g) or BEAR Hometown coffee pods (2 pods).
  • A large mug.
  • Mini Eggs (a handful to crush and a few left whole).
  • 200ml of milk.
  • Whipped cream.
  • A home Espresso machine or Nespresso® Original compatible coffee pod machine.
  • Drinking chocolate - we use Hotel Chocolat's.
  • A Velvetiser or milk frother.
  • Parchment paper.
  • Rolling pin.



  1. Start by grinding 16g of BEAR Hometown Blend coffee beans for Espresso. You can also use our coffee pods instead by substituting the 16g of Hometown Blend with 2 BEAR Hometown coffee pods.

  2. Extract a double Espresso (or 2 coffee pods) into your large mug of choice.
  3. In a Velvetiser or milk frother, add 200ml of milk and 3 tablespoons of drinking chocolate and switch on.
  4. While your coffee is extracting and your chocolate mixture is heating, pop a handful of Mini Eggs into a small sheet of parchment paper. Fold up tightly and get smashing with your rolling pin!
  5. Slowly pour your hot chocolate mixture over your extracted coffee.
  6. Top with whipped cream and sprinkle over your crushed Mini Eggs.
  7. Finish off by popping a couple of whole Mini Eggs on top. Just 'cause.