So snowed under this Friday afternoon reshooting lots of raw chocolate deliciousness for Easter magazine issues!
Just HAD to stop and share this little one with you! Ultra delicious. A nice variation on my Supergorgeous Almond Mylk based Hit The Spot Hot Cacao, in the book. Tastes a little like a Ferrero Rocher – in a cup.
Firstly begin by creating a Hazelnut Mylk like this:
1 1/2 cups hazelnuts
5- 6 cups water
1/2 teaspoon vanilla powder
Either 4- 5 pitted Medjool dates or 2 – 3 tablespoons maple syrup
1/4 teaspoon cinnamon, optional
To make: Soak hazelnuts in 2 cups of water with pitted Medjool dates (if using date option to sweeten) for 2 – 4 hours or overnight. Whiz with all other ingredients until superfine and milky! Strain through a nut milk bag and bottle in glass. Store in the fridge until ready to use in milkshakes, smoothies or anything you’d use regular milk in, bearing in mind that it will have a slight hazelnut flavour.
Ferrero Rocher Hot Cacao:
2/3 cup Hazelnut Mylk (recipe above)
4 teaspoons raw cacao powder
1/4 teaspoon vanilla powder
4 big teaspoons coconut sugar or maple syrup
1 1/2 cups boiling water
Cacao Dust (as in the book) to sprinkle on top, or use some extra cacao powder or cinnamon
Using an Aerolatte/milk frother, froth Mylk with cacao, vanilla and sweetener of your choice until light and airy. Add in boiling water. Adjust the amount of Mylk, sweetener, cacao, vanilla, or water to your taste. Serve! <3