I’m happy to participating in another recipe swap. This is a blogger’s choice swap so I was assigned the blog The Dinner Pages and I got to pick any recipe I wanted. I love the concept of her blog, making recipes from the cookbooks she owns. I have a lot of cookbooks but more often than not, I don’t use them. I should really challenge myself to use my cookbooks more frequently. As always, thanks to Sarah from A Taste of Home Cooking for hosting the blog swaps.
I had picked a different recipe to make for the swap. For the blog swaps it is fun to pick recipes that are outside what I typically make. I had planned a dinner recipe, Cottage Pie, but I needed to use the oven and my oven was not working! I decided to try another recipe and make the original one at another time. I asked my husband what recipe I should make, and of all the things on the blog, he chose this recipe for Nutella hot chocolate. We had all the ingredients, so why not?
This is probable the fasted recipe I have ever made, but we really loved this hot chocolate. We decided to add some hazelnut liqueur to the hot chocolate, but that’s not necessary. The flavor of the Nutella shines through so well. I also used hazelnut liqueur in the whipped cream or use hazelnut extract (just 1/8 teaspoon). This was a really nice afternoon treat on a very rainy northwest afternoon. Thanks for the recipe!
Nutella Hot Chocolate with Hazelnut Whipped Cream
2 cups milk
1/4 cup Nutella
1 tablespoon hazelnut liqueur (optional)
1/2 cup heavy cream
1 teaspoon hazelnut liqueur
1/8 teaspoon vanilla
1-1/2 teaspoons powdered sugar
Make the hot chocolate: In a small saucepan, combine the milk and Nutella. Heat on medium heat, whisking occasionally, until warmed through. Remove from the heat, and if desired, whisk in the hazelnut liqueur.
Make the whipped cream: in a large mixer bowl, combine the heavy cream, hazelnut liqueur, vanilla and powdered sugar. Beat on high speed until stiff peaks form.
Divide the hot chocolate between two coffee cups and top with whipped cream.
Recipe from The Dinner Pages