The addictive hazelnut-chocolate spread gets a liqueur kick.
4 cups whole milk
1/4 cup Nutella
6 oz hazelnut liqueur, such as Frangelico
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
2 tsp instant espresso powder
1/4 cup toasted hazelnuts, chopped, for garnish
Toasted coconut flakes, for garnish
Step 1: Preheat oven to 350°F
Step 2: Arrange coconut flakes in a single layer on a rimmed baking sheet and bake for 7-10 minutes, stirring halfway through baking, until toasted. Alternatively, toast them in a large dry skillet over medium heat, stirring occasionally, until golden, 5-7 minutes.
Step 3: 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.
Step 4: Using an electric mixer, beat cream, confectioners' sugar and espresso powder on medium speed in a large, chilled bowl until soft peaks form, 2-3 minutes. (Alternatively, beat by hand using a large wire whisk).
Step 5: 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 1/4 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, preheat oven, place hazelnuts on a rimmed baking sheet and bake until golden brown and fragrant, about 15 minutes.
See more recipes from Winter Cocktails.
Excerpted from Winter Cocktails by María del Mar Sacasa (2013 Random House of Canada).