Homemade Nutella Hot Chocolate
This recipe is a twist on traditional hot cocoa. This recipe features my homemade Nutella nut butter which makes this drink so creamy and decadent! I also love adding 55-60% dark chocolate into the mix for even more chocolate flavour. For a luxurious twist, try stirring in a bit of full-fat coconut cream into the hot cocoa, or serve it topped with some vegan marshmallows. Yield four 1/2 cup servings Ingredients:
2 cups unsweetened almond milk (homemade or store-bought) 50 grams 55-60% non-dairy dark chocolate
1-2 tablespoons pure maple syrup, to taste
1 tablespoon unsweetened cocoa powder
1/4 cup Homemade Mocha Nutella (recipe linked below)
Dash fine grain sea salt, to taste
Directions:
Prepare the Homemade Mocha Nutella.
Break up the chocolate into chunks. In a medium pot, add the almond milk and chocolate pieces. Increase heat to medium-low. Whisk occasionally until all of the chocolate is melted.
Whisk in the maple syrup, cocoa powder, nutella, and salt until super smooth. Heat over medium-low and remove from heat just before it simmers. If you can't get the hot cocoa smooth enough by whisking (this will depend in large part by how smooth your homemade nutella is) you can transfer it into a blender (with lid ajar) and blend until smooth.
Adjust the sweetness to taste, if necessary. Serve and enjoy! Leftovers will keep in a sealed container in the fridge for 2 days or longer.
Homemade Mocha Nutella Yield: 1 & 1/4 cup
Ingredients:
2 cups raw hazelnuts
1 1/2 to 2 tablespoons coconut oil
1 teaspoon vanilla
1/2 cup coconut sugar
1 1/2 tablespoons cocoa powder
1/4 to 1/2 teaspoon espresso powder
1/4 teaspoon fine grain sea salt or to taste
Directions:
Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. When ready, the skins will have darkened and some will have come loose.
Place nuts into the centre of an old damp tea towel. Cover it up like a purse and rub the nuts for a couple minutes to loosen the skins. Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the rest to processor.
Process the nuts, stopping to scrape down the bowl every minute or so. After 9-10 minutes of processing, add in the coconut oil and process until smooth. This will help thin it out a lot and I don’t recommend skipping the oil.
Now add in the rest of the ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. It took me 15-20 minutes total processing. The sugar will thicken up the spread significantly, but keep processing and the heat will smooth it out once again.
Store in an air-tight container in the fridge. It will harden slightly when chilled. Simply bring it to room temp or heat it to soften.
Homemade Mocha Nutella Yield: 1 & 1/4 cup
Ingredients:
2 cups raw hazelnuts
1 1/2 to 2 tablespoons coconut oil
1 teaspoon vanilla
1/2 cup coconut sugar
1 1/2 tablespoons cocoa powder
1/4 to 1/2 teaspoon espresso powder
1/4 teaspoon fine grain sea salt or to taste
Directions:
Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. When ready, the skins will have darkened and some will have come loose.
Place nuts into the centre of an old damp tea towel. Cover it up like a purse and rub the nuts for a couple minutes to loosen the skins. Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the rest to processor.
Process the nuts, stopping to scrape down the bowl every minute or so. After 9-10 minutes of processing, add in the coconut oil and process until smooth. This will help thin it out a lot and I don’t recommend skipping the oil.
Now add in the rest of the ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. It took me 15-20 minutes total processing. The sugar will thicken up the spread significantly, but keep processing and the heat will smooth it out once again.
Store in an air-tight container in the fridge. It will harden slightly when chilled. Simply bring it to room temp or heat it to soften.
No comments:
Post a Comment