Prep 5 mins
Cook 5 mins
Hazelnut, chocolate and coffee - what can I say... I used rice milk in this, but of course you can use any kind of milk. Also I used 85 % chocolate and for sweetener rice syrup but tried one batch with honey for DH as well. He loved the honey flavor, so I'll post it with honey. As the rice milk already is sweet, one tablespoon sweetener was plenty, but if you prefer sweeter, increase sweetener to taste.
- 1 ounce espresso, brewed
- 3⁄4 cup milk, any kind
- 1⁄2 ounce dark chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon hazelnut butter
- 1 tablespoon honey
- Brew espresso.
- In a saucepan, combine all ingredients including brewed espresso. Slowly bring to a boil, stirring constatly, then reduce heat and simmer for 1 minute, still stirring.
- Pour the hot mix into blender and blend on high for 5 seconds.
- Serve, maybe garnished with whipped cream.
Sorry for the late review - I made this delicious drink on a stormy San Diego day back in February. It was absolutely heavenly, though I did cut the honey by half. Next time I make this, I will definitely try BK's suggestion of a spinkle of coarse salt. Mmmmm! Made for Beverage Tag.
This was a terrific cup of coffee. Just the perfect amount of chocolate, honey and almond butter. I loved this coffee and can't wait to make it again. I did add a sprinkle of coarse salt to enhance the chocolate flavor. Garnished with a little whipped cream and a sprinkle of cocoa. Thank you so much for sharing this lovely recipe.
This drink is a pure delight! I used lowfat milk and my dark chocolate was sweetened, so 1 T of honey was plenty for me and gave it a wonderful sweetness and richness. This was a nice relaxing treat on a dreary rainy day - thanks for sharing the recipe!