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- In medium bowl, whisk whipping cream until stiff, about 5 minutes. Reserve.
- In medium saucepan, combine milk, chocolate hazelnut spread and instant coffee.
- Bring up to a simmer and whisk until instant coffee is completely dissolved and mixture is hot.
- Take pan off the heat and add hazelnut liqueur, if using.
- Pour into 4 espresso cups and top with whipped cream.
- Finish with a dusting of cocoa powder.
or milk of choice
Farm Boy™ Chocolate Hazelnut Spread
Farm Boy™ Organic Decaffeinated Instant Coffee