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Spiced Hazelnut Hot Chocolate

By August 31, 2016 drinks, gluten free, healthy, recipe series, recipes, slurp, vegan

This spiced hazelnut hot chocolate is a beautiful combination of sweet, subtly spicy and creamy. A luxurious base made from homemade nutella and milk, infused with nutmeg, cloves, vanilla and raw cacao, it’s every bit as decadent as any hot chocolate you’ll ever have. 

Spiced Hazelnut Hot Chocolate | Anisa Sabet | The Macadames-10

It’s the last day of winter and I wanted to sneak in one more hot chocolate. I’ve been a bit lame this winter and posted nothing (almost) but soup and hot chocolate. But who’s complaining right?

Today’s recipe uses  my healthy homemade nutella I posted last week as a base for this creamy hot chocolate. It works really well to add that nice hint of hazelnut without overpowering the chocolate. The spices add a nice kick and the whipped cream tops it off perfectly. To get a silky consistency you’ll need to strain your mixture through a very fine sieve or nut bag.

It’s still rather chilly so I look forward to enjoying quite a few more of these before the weather turns. I suggest you do too.

Spiced Hazelnut Hot Chocolate | Anisa Sabet | The Macadames

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Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Small saucepan
  • Fine sieve

Ingredients (makes 2):

  • 2 cups milk of choice (I used whole milk) – vegan option: use hazelnut milk
  • 3-4 tablespoons homemade nutella
  • 1 tablespoon raw cacao
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground gloves
  • 1/4 teaspoon salt
  • For serving: pure cream and chocolate shavings – vegan option: use whipped coconut cream and 70% dark chocolate

Method:

1. In the saucepan, heat up your milk until quite warm. Add the rest of the ingredients and mix until well absorbed. Add more nutella if you like.

2. Meanwhile, whip your cream wish a dash of vanilla extract and a tablespoon of pure maple syrup.

3. Strain the hot chocolate through a very fine sieve (nut bag is best) to get out all the grainy hazelnut bits.

3. Serve your spiced hazelnut hot chocolate warm, with a good dollop of whipped cream and some chocolate shavings.

Bon appétit!

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For another similar recipe, try my chilli hot chocolate.

Chilli Hot Chocolate | Anisa Sabet | The Macadames-15

Or my rosemary hot chocolate.

Rosemary Hot Chocolate | Anisa Sabet | The Macadames-15

Anisa xx

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