Photo and Recipe Reprinted with permission from Quirk Books
This delicious drink, made with Nutella as its base, is a sophisticated take on a childhood staple.
Nutella, the addictive hazelnut-chocolate spread, melts effortlessly into milk and gets a wink and smile from hazelnut liqueur.
4 cups whole milk
¼ cup Nutella
6 ounces hazelnut liqueur, such as Frangelico
1 cup heavy cream, chilled
¼ cup confectioners’ sugar
2 teaspoons instant espresso powder
¼ cup toasted hazelnuts, chopped, for garnish
Toasted coconut flakes*, for garnish
*To toast coconut flakes, arrange them in a single layer on a rimmed baking sheet and bake in a preheated 350°F over for 7 to 10 minutes, stirring halfway through baking, until toasted. Alternatively, toast them in a large dry skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes.
Bring milk, Nutella, and salt to a simmer in a medium saucepan over medium heat, stirring until Nutella is completely dissolved. Stir in liqueur. Turn off the heat but leave the pot on the stove while you whip the cream.
Using an electric mixer, beat cream, confectioners’ sugar, and espresso powder on medium speed in a large, chilled bowl until soft peaks form, 2 to 3 minutes. (Alternatively, beat by hand using a large wire whisk.) Ladle drink into warm cups and top with whipped cream. Sprinkle with hazelnuts and coconut.
The most efficient way to remove hazelnuts’ unpleasantly bitter skins is to blanch them. Bring 4 cups water and ¼ cup baking soda to boil in a large pot. Add hazelnuts and boil for 5 minutes. Drain hazelnuts in a colander and rinse them under cold running water, rubbing them against each other until most of the skins have come off. Place hazelnuts in a clean kitchen towel (one you’re not too attached to, because it will stain) and rub them with the towel to remove any remaining skins.
After removing the skins, place hazelnuts on a rimmed baking sheet and bake in a preheated 350°F oven until golden brown and fragrant, about 15 minutes.