Hazelnut Hot Chocolate Liqueur Recipes

HAZELNUT HOT CHOCOLATE

Steps:

• Split vanilla beans in half lengthwise. With a sharp knife, scrape the beans to remove the seeds. Set seeds aside; discard the beans. , In a large saucepan, heat milk and 3/4 cup cream over medium heat just until mixture comes to a simmer. Chop 15 ounces chocolate. In a large heatproof bowl, combine the chopped chocolate, Nutella, sugars, salt and vanilla seeds. Pour warm milk mixture over chocolate mixture. Let stand for 1 minute., Meanwhile, whip remaining cream and shave remaining chocolate. Whisk chocolate mixture until smooth; stir in liqueur. Serve with whipped cream, shaved chocolate and chopped hazelnuts. Garnish with a cinnamon stick if desired.

HAZELNUT HOT CHOCOLATE LIQUEUR

Steps:

• COMBINE water, Coffee-mate and cocoa in pitcher; stir until dissolved. Stir in coffee liqueur and hazelnut liqueur. Divide between 2 mugs; top with whipped cream.

HAZELNUT CREAM HOT CHOCOLATE

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.

HAZELNUT MOCHA HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.

HAZELNUT LIQUEUR - FRANGELICO

Steps:

• In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
• Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor.
• Follow this by two strainings through slightly dampened cheesecloth.
• For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
• In a very small saucepan, combine the sugar and water.
• Bring to a boil over moderately high heat.
• Simmer, uncovered, 5 minutes.
• Let cool to room temperature.
• Stir in the vanilla.
• Funnel the strained hazelnut mixture into a clean, sterilized, glass bottle and then funnel in the sugar syrup.
• Cover tightly; shake to blend.
• Let mature, at room temperature or slightly cooler, for at least three weeks.