Choc Hazelnut Cream Liqueur Dairy Free Recipes

BOOZY CHOCOLATE-HAZELNUT MILKSHAKE

Boozy Chocolate-Hazelnut Milkshake image

Provided by Food Network

Time 5m

Yield 3 servings

Number Of Ingredients 5

Ingredients

1/2 cup chocolate-hazelnut spread
1/2 cup cold milk
1/4 cup hazelnut liqueur, such as Frangelico
6 large scoops chocolate ice cream
Whipped cream, for topping

Steps:

Add the chocolate-hazelnut spread, milk, hazelnut liqueur and ice cream to a blender and process until thick and creamy. Pour into chilled milkshake glasses and top with whipped cream.

HAZELNUT CREAM HOT CHOCOLATE

Hazelnut cream hot chocolate image

A dollop of chocolate hazelnut spread here, a splash of nut liqueur there - this boozy hot chocolate with whipped cream is a glass of pure indulgence

Provided by Good Food team

Categories Drink

Time 15m

Number Of Ingredients 6

Ingredients

50ml double cream
1 tsp chocolate hazelnut spread (we used Nutella)
150ml whole milk
25g milk chocolate , chopped
25ml hazelnut liqueur (we used Frangelico)
1 tsp chopped hazelnuts , toasted

Steps:

Whip the cream until thick and billowy then fold in the chocolate hazelnut spread. Only stir once or twice, you want a marbled effect.
In a small saucepan over a medium heat warm the milk until simmering. Take off the heat then add the chocolate. Let it melt, stirring frequently until smooth. Return to the heat until warm then add the hazelnut liqueur.
Pour the hot chocolate into a mug and add the whipped cream mixture. Sprinkle the top with the toasted hazelnuts and enjoy.

Nutrition Facts : Calories 603 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

CHOC-HAZELNUT CREAM LIQUEUR (DAIRY FREE)

Choc-Hazelnut Cream Liqueur (Dairy Free) image

Make and share this Choc-Hazelnut Cream Liqueur (Dairy Free) recipe from Food.com.

Provided by Delicious Bits

Categories Beverages

Time 2h15m

Yield 1 1/2 Litres

Number Of Ingredients 7

Ingredients

200 g roasted hazelnuts
200 g almond milk
200 g 50% - 70% dark cocoa whittaker's chocolate, Broken into pieces
350 g soft brown sugar
250 ml Irish whiskey (Jameson)
125 ml coconut rum, Optional. (Malibu)
390 ml boiled water, slightly cooled

Steps:

Break chocolate into pieces. Process chocolate 15 seconds, on high. Set aside. No need to rinse bowl/jug.
Blitz hazelnuts 20 seconds, med-high speed, so it looks like nut meal. Add almond milk and set to 3 min on high. Test texture. If still grainy or gritty between your fingers do another 2 min on high.
Put chocolate back in the bowl, add brown sugar and hot water. Mix for 3 min on low - medium speed.
Add alcohol of choice. 10 seconds on low - medium speed.
Serve immediately over ice or refrigerate for 2 hours, preferably overnight for best results. It thickens upon refrigeration. I put it in sterilised pasata bottles, so you can spoon it out if required.
Once flavours have infused, serve over ice. Can water down if too thick.
Makes about 1.5L give or take tasting and tweaking. Can keep for up to 2-3 months - if it lasts that long. I've had it longer in the fridge.
NOTES:.
* Yes there is a lot of sugar! It's a substitute for condensed milk. The nut to liquid ratio determines the thickness of the liquid.
* To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves.
* Be warned! It's addictive! :).

Nutrition Facts : Calories 3083.6, Fat 161.8, SaturatedFat 49.9, Sodium 106.7, Carbohydrate 296.9, Fiber 36.8, Sugar 237, Protein 40.1

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