Caramelized Hazelnut Drink
🛠 Equipment
- Saucepan
- Whisk
- Immersion blender
- 2 mugs
- Fine strainer
🛒 Ingredients
| 500 ml | Whole milk | |
| 60 g | Ground hazelnuts | |
| 40 g | Brown sugar | |
| 100 ml | Heavy cream (30% fat) | |
| 20 g | Unsalted butter | |
| 1 tsp | Vanilla extract | |
| 30 g | Caramelized crushed hazelnuts | |
| 1 pinch | Flaky sea salt |
Preparation
Step 1: Make the caramelized hazelnut base
In a thick-bottomed saucepan, melt the butter over medium heat with the brown sugar. Cook for 2 to 3 minutes, stirring, until you get a light, frothy caramel. Add the ground hazelnuts and stir vigorously to coat them in caramel. Let toast for one more minute — the smell will become intensely nutty.
Step 2: Infuse the milk
Gradually pour the whole milk into the caramelized hazelnut paste while whisking energetically. Bring to a gentle simmer without boiling, then reduce the heat to low. Add the vanilla extract and a pinch of flaky sea salt. Let infuse for 8 to 10 minutes over very low heat, stirring occasionally. The mixture should thicken slightly and take on a beautiful caramel color.
Step 3: Blend and strain
Remove from heat and blend the mixture with an immersion blender to finely crush any hazelnut pieces. Strain through a fine sieve or chinois, pressing firmly with the back of a spoon to extract all the flavorful liquid. Discard the solids. This step guarantees a perfectly smooth and velvety texture.
Step 4: Finish and serve
Stir in the cold heavy cream and whisk gently to combine. Reheat over very low heat without boiling. Pour into two pre-warmed mugs. Top with a dollop of homemade whipped cream, scatter caramelized crushed hazelnuts on top, and add a tiny pinch of sea salt. Serve immediately and enjoy this moment of pure comfort.
💡 Tips & variations
- Toast the ground hazelnuts in a dry pan before using to bring out all their aroma.
- For a plant-based version, replace whole milk with almond or oat milk.
- Serve with a dollop of homemade whipped cream and caramelized hazelnuts for crunch.
❓ Frequently asked questions
How long does this recipe take?
25 min (10 min prep).
How many servings does this make?
2 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
