What better way to combat dreary weather than with a cup of hot chocolate? Chef Shahir took this cozy classic and upped the flavour with the addition of hazelnut spread, espresso and even chopped hazelnuts. This classic beverage makes or a decadent dessert or an indulgent afternoon pick me up whether you’re craving chocolate or just a little bit of sweetness.
¼ cup graham crackers, crushed
2 tbsp honey
6 cups milk (of your choice)
1 cup semi-sweet or dark chocolate, chopped
4 heaping tbsp chocolate hazelnut spread
2 tsp instant espresso powder
¼ tsp kosher salt
1 cup 35% cream, whipped
Large or mini marshmallows
2 tbsp toasted hazelnuts, skins removed, chopped
Crush graham crackers so only small chunks and powder remain and transfer to a plate, spread flat. Add a thin layer of honey to another plate. Dip the rim of your mug first in the honey, then in the graham cracker crumbs. Set aside.
Heat milk over medium high heat until hot and just bubbling. Turn heat to low and whisk in chocolate, chocolate hazelnut spread, instant espresso and salt. Whisk until everything is melted and mixture is smooth. Pour into your rimmed glasses, top with a dollop of whipped cream, marshmallows and chopped hazelnuts. Torch marshmallows if desired, enjoy!
Optional: If you don’t have a torch, place marshmallows on a sheet tray and broil in oven until just browned. Watch continuously so they don’t burn.
Servings: Makes 4-6 servings
approx. Per Serving