Do you love Nutella as much as I do? After being introduced to it in Italy ten years ago, I thought I had put it on everything imaginable. Until I saw this post over at The Sisters Cafe. It was one of those, “DUH!” moments. Why hadn’t I thought of this YEARS ago?! Nutella in my hot chocolate? Glorious!!
It is so perfect. Two ingredients that yield frothy, hazelnutty, chocolately goodness in a cup.
Nutella Hot Chocolate Recipe – from Mindy at The Sisters Cafe:
1 cup milk (whole tastes the best to me)
2 Tablespoons Nutella
Whisk milk and Nutella in a saucepan over medium heat until combined and frothy. These measurements give you one serving, so adjust accordingly.
Is is bad that I have made this so many times that I can eyeball itand know exactly how much I’ll have? The Nutella tends to separate from the milk after sitting for a while, so whisk as necessary to combine before drinking more.
I wanted to add some homemade marshmallows to my hot chocolate, and my sister gave me Miette’s cookbook for Christmas! It is adorable, even the pages are cut with the cutest scalloped edge. I can’t wait to visit their shop the next time I’m in San Francisco. When I saw their marshmallow recipe, I knew I had to try it out. They were so fun to make & are bouncy little guys, so be careful while putting them into a bowl. We had quite a few go overboard! They melt down beautifully in the hot chocolate and taste nothing like store-bought marshmallows. They are so much better!
Miette Marshmallows Recipe
Ingredients:
1/2 cup cornstarch
1/2 cup sifted powdered sugar
3 Tablespoons plus 2 teaspoons unflavored gelatin powder (4 packets)
1/3 cup water, plus 1/2 cup
2 cups granulated sugar
1/2 cup light corn syrup
1/2 vanilla bean (I omitted…too expensive but I bet they taste even better with it!)
3 large egg whites
1 Tablespoon vanilla extract
Pinch of cream of tartar
1/4 teaspoon kosher salt
Directions:
Have ready a 9×13 inch pan lightly coated with cooking spray. In a small bowl, stir together the corn starch and powdered sugar. Dust the bottom and sides of the pan with the mixture. Tap off the excess and reserve.
In a small bowl, sprinkle the gelatin over the surface of the 1/3 cup water. Set aside to soften.
In a small saucepan, combine the granulated sugar, corn syrup, and 1/2 cup water. Cut the vanilla bean in half lengthwise and scrape the seeds into the sugar. (Save the pod for another use.) Clip a candy thermometer to the side of the pan. Over medium-low heat, cook the mixture to 246 degrees F.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, vanilla, cream of tartar, and salt. When the syrup reaches 230 degrees F, start to which the egg whites on low speed. When it reaches 246 degrees F, immediately remove the syrup from the heat and whisk in the softened gelatin until no lumps remain. Pour the syrup through a fine mesh sieve into another pan or a heatproof bowl.
With the mixer still on low speed, pour in a small amount of the syrup, away from the whisk so the hot syrup doesn’t splash. Continue to add the syrup in a thin stream; when all the syrup has been added, raise the speed to medium-high. Continue to whisk until the meringue has cooled to room temperature and stiff peaks form. Scrape it out into the prepared pan and smooth the top. Dust the top with some of the remaining cornstarch mixture. Cover the pan and allow the marshmallows to set for approximately 6 hours.
To cut, slip an offset spatula between the marshmallow and the sides of the pan. Invert the slab onto a cutting board dusted with the cornstarch mixture. Using a lightly oiled knife, cut the marshmallows into 1 1/2 inch squares. Dust the cut edges with the cornstarch mixture and store in an airtight container or bag for up to 5 days.
