Frappe with hot chocolate and hazelnut cream
3 servings
25 minutes
Frappe with hot chocolate and hazelnut cream is a true delight for lovers of exquisite drinks. Its roots trace back to European coffee traditions, where rich flavors and refined combinations are valued. The velvety hot chocolate smoothly blends with nut milk, creating a deep, rich taste with soft vanilla notes. The airy hazelnut cream adds tenderness and an exquisite nutty hint. This drink is perfect for leisurely evenings when you want to indulge in something special. It’s best served immediately after preparation to preserve all the flavor nuances. Frappe not only warms but also inspires, turning an ordinary moment into a little gourmet adventure.
1
Whip the cream in a cold water bath, gradually adding sugar. Whip until stiff peaks form. Gently fold in 1 teaspoon of Nutella into the whipped cream to avoid damaging the airy structure. Cover the cream with plastic wrap and set aside.
- Whipping cream 33%: 200 ml
- Caster sugar: 1 tablespoon
- Chocolate-hazelnut spread: 100 g
2
Break the chocolate by hand and melt it in a water bath. Gradually pour in 200 ml of milk while constantly stirring until smooth. Remove from heat.
- Dark chocolate: 100 g
- Milk 1%: 800 ml
3
Pour 600 ml of milk into a separate saucepan, place it over medium heat. Add 100 grams of Nutella and vanilla extract. Cook, whisking, until the Nutella is completely dissolved. Remove from heat.
- Milk 1%: 800 ml
- Chocolate-hazelnut spread: 100 g
- Vanilla extract: 1 teaspoon
4
Strain the nut milk through a sieve into Irish glasses. Pour hot chocolate over the milk in a thin stream. Top with hazelnut cream. Serve immediately.
