17 December 2011

Hazelnut Cocoa

Finals week is the most stressful time of year in this house. Everybody goes a little out of their gourd. I find this drink particularly helpful at the end of an adrenaline-filled day of studying, grading, and writing to help me calm down and get the #!$% to sleep.

Hazelnut Cocoa
Serves 1 or 2 or 3, depending on thirst

Ingredients:
a few tablespoons of Nutella or good-quality hazelnut chocolate butter
1 Cup soy milk or milk

Directions:
Seriously, do you need directions for this? Are you as frazzled as I am?
  1. Heat soy milk on medium heat on the stove because it just doesn't taste or smell good coming out of the microwave. Add the hazelnut chocolate butter.
  2. Stir so it doesn't stick.
  3. When the cocoa puffs up and begins to foam out of the pot, immediately turn off the heat and pour into mugs. 
This might be good served with a peppermint candy cane as a stir stick, but so far I've only tried that technique with normal hot chocolate. Does peppermint go with hazelnuts? You decide.

2 comments:

lostpastremembered said...

Thanks for the comment on Photograzing. The murri is good and I have a lot of fun doing Lostpastremembered, glad you enjoy it!

Your cocoa looks wonderful, great for the holidays!

Sarah said...

Wow! I'm so honored (and saddened) that you visited my blog! Yours is amazing. I keep sending it to all my historically-minded relatives.

 
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