u could listen to Friday Morning for Original Copy Officer Captains OCS of 270,036
- Katherine Victoria Vananderland
- Apr 8, 2021
- 10 min read
Movie: https://youtu.be/wAGo4OmJyGM
Your in for a treat yummier drinks, and dessert for you today's breakfast while watching a movie or listening to the book enjoy your morning. May you find peace and happiness in the sunrise you can always take a nap later afternoon about 2pm to 230pm for therapy. You are the ticket holder of your best life that starts :NOW: Let's Go Green Now.
How to Make Nutella Hot Chocolate
TASTE OF HOME
This decadent version of Nutella hot chocolate is here to win the holidays.
Hot chocolate isn’t just for kids. In fact, when spiked with hazelnut liqueur, Nutella and vanilla beans, the comforting Christmas drink becomes downright decadent. If you’ve been searching for a delicious, adults-only hot chocolate recipe, this is it. And though the process is definitely more complex than cracking open an envelope, heating up some milk in the microwave and stirring—we promise the end result is well worth it.
Without further ado, here’s how to make Nutella hot chocolate. Enjoy!
More delicious (and decadent!) hot chocolate recipes perfect for the holidays.
What You Need:
3 vanilla beans
9 cups whole milk
2-3/4 cups heavy whipping cream, divided
16 ounces bittersweet chocolate, divided
1/2 cup Nutella
2 tablespoons dark brown sugar
1 tablespoon sugar
1/4 teaspoon salt
3/4 cup hazelnut liqueur
1/4 cup chopped hazelnuts, toasted
Cinnamon sticks, optional
Step 1: Prep Vanilla Start by preparing the vanilla beans. If you’ve never worked with the whole beans before, don’t worry, it’s quite easy. You’ll want to use a sharp knife to split the beans in half lengthwise. Then, with the tip of your knife, scrape out the inner seeds of the bean and set them aside. Toss the remaining bean shells. You can use vanilla beans to make homemade vanilla extract. Here’s how. Step 2: Melt Chocolate Every good hot chocolate requires (you guessed it!) hot chocolate. For this recipe, we found that the best method is to heat the milk and ¾ cup of the cream in a large saucepan over medium heat until the mixture comes to a simmer. Then, chop up 15 ounces of the chocolate and mix it with the Nutella, sugars, salt and vanilla seeds in a large heat-proof bowl. Pour the warm milk mixture over the chocolate mixture and let it stand for a minute or two. Step 3: Spike It Now here comes the fun part: Whisk the chocolate mixture until smooth, then stir in the liqueur. Keep the mixture warm while you prep the garnishes. Editor’s Tip: Hazelnut liqueur helps to take this hot chocolate to the next level, but if you’re serving to younger guests, feel free to leave it out. P.S. You can find a bunch of kid-friendly Christmas recipes here. Step 4: Garnish and Serve Before serving, whip the remaining cream and shave the remaining chocolate. Pour a serving of the hot chocolate into a mug, then top with cream, chocolate and chopped hazelnuts. If desired, serve with a cinnamon stick. Other Methods for Making Nutella Hot Chocolate: Though the above recipe is our preferred and Test Kitchen-approved method for Nutella hot chocolate, there are other ways to achieve delicious results: How do you make hot chocolate with Nutella in the microwave? For a oh-so-easy treat, follow package directions to prepare an envelope of microwave hot chocolate mix. Then, add a dollop (or two!) of Nutella. Stir until melted and well-combined. Garnish with whipped cream and a drizzle of warmed Nutella. Can I mix Nutella with milk? If you’re feeling really lazy, you can also mix plain milk with Nutella. Just heat a serving of milk in a small saucepan, then add in a few spoonfuls of Nutella until the desired chocolate taste is reached. The end results will be sweet, but not quite as decadent as traditional hot chocolate. More decadent ways to use Nutella in desserts.
Ingredients
4 cups vanilla almond milk
1 cup steel-cut oats
1 cup dried cherries
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Additional almond milk, optional
Buy IngredientsPowered by Chicory
Directions
In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cook, covered, on low until oats are tender, 7-8 hours.
Stir before serving. If desired, serve with additional milk.
Health Tip: Nutritionally, steel cut oats are about the same as rolled oats, so take your pick. Skip instant oatmeal mixes, which have a lot of added sugar.
Editor's Note
Steel-cut oats are also known as Scotch oats or Irish oatmeal.
Nutrition Facts 3/4 cup: 276 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 57g carbohydrate (35g sugars, 4g fiber), 5g protein.
Ingredients
8 large eggs
1/2 cup 2% milk or half-and-half cream
4 ounces cream cheese, softened
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1/2 teaspoon minced fresh thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon butter
Additional minced fresh herbs
Buy IngredientsPowered by Chicory
Directions
Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.
Nutrition Facts 1 serving: 284 calories, 23g fat (11g saturated fat), 411mg cholesterol, 343mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 15g protein.
Ingredients
1 cup cooked stuffing
4 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh sage, optional
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 325°. Press stuffing into four greased 4-oz. ramekins, forming wells in centers. Break and slip an egg into center of each dish; sprinkle with salt and pepper.
Place ramekins on a baking sheet. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If desired, sprinkle with sage.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Ingredients
3/4 pound Canadian bacon
6 croissants, cut into 1/2-inch cubes
10 large eggs
2 cups 2% milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 envelope bearnaise sauce
Buy IngredientsPowered by Chicory
Directions
Place half of the Canadian bacon in a greased 13x9-in. baking dish. Layer with croissants and remaining Canadian bacon. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. Sprinkle with paprika. Refrigerate, covered, several hours or overnight.
Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Prepare sauce according to package directions. Serve with casserole.
Nutrition Facts 1 piece with scant 2 tablespoons sauce: 285 calories, 17g fat (8g saturated fat), 200mg cholesterol, 707mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 14g protein.
Apple Cinnamon Omelet
Ingredients
1/2 cup thinly sliced peeled tart apple
2 teaspoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, divided
3 large eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
Sweetened whipped cream
Buy IngredientsPowered by Chicory
Directions
In a small nonstick skillet, saute the apple, sugar and cinnamon in 1 tablespoon butter. Remove from skillet and set aside.
In the same skillet, melt remaining butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon apple mixture on one side; fold other side over filling. Slide omelet onto a plate. Serve with whipped cream.
Nutrition Facts 1 omelet: 476 calories, 38g fat (19g saturated fat), 695mg cholesterol, 667mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 19g protein.
Ingredients
1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
2 cups shredded part-skim mozzarella cheese
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.
In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Test Kitchen TipsUse spicy or mild Italian sausage in the recipe for a flavor twist. It’s usually cheaper to buy cheese in blocks rather than already shredded. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then use my food processor to shred it myself. I store the shredded cheese in the freezer so I have it when I need it. Here are 60 hearty breakfast casserole recipes for breakfast tomorrow!
Nutrition Facts 1 piece: 283 calories, 19g fat (6g saturated fat), 160mg cholesterol, 662mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 15g protein.
Ingredients
2 bacon strips, halved crosswise
2 large eggs
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons Miracle Whip or mayonnaise
4 slices sourdough bread, toasted
4 thin slices tomato
1/2 medium ripe avocado, peeled and sliced
2 slices Gouda cheese, optional
1 slice red onion, separated into rings, optional
2 teaspoons butter, softened
Buy IngredientsPowered by Chicory
Directions
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.
In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.
Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.
Health Tip: Avocados are known for their healthy monounsaturated fat, but they are also a good source of vitamins C, K and E plus most B vitamins.
Nutrition Facts 1 sandwich: 448 calories, 23g fat (7g saturated fat), 209mg cholesterol, 864mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.
Ingredients
4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped
Buy IngredientsPowered by Chicory
Directions
In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.
Ingredients
3/4 cup orange juice
1/4 cup white wine or white grape juice
2 tablespoons lemon juice
1 tablespoon sugar
1-1/2 cups cantaloupe balls
1 cup halved green grapes
1 cup halved fresh strawberries
Fresh mint, optional
Buy IngredientsPowered by Chicory
Directions
In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat.
Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.
Nutrition Facts 3/4 cup: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
Ingredients
8 ounces dried apricots
2 tablespoons sugar
1 drop almond extract
Confectioners' sugar
Buy IngredientsPowered by Chicory
Directions
Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until soft. Drain and cool slightly.
Place apricots in a blender; add sugar. Cover and process until smooth. Add extract.
Preheat oven to 175°. Line two 15x10x1-in. baking pans with silicone baking mats. Spoon half of apricot mixture onto each baking mat, spreading to form a 12x8-in. rectangle; repeat with remaining fruit. Bake 2 to 2-1/2 hours or until almost dry to the touch. Cool completely on a wire rack.
Transfer to a cutting board; dust both sides with confectioners' sugar. Cut into 1/2x8-in. strips; roll up. Store in an airtight container in a cool, dry place.
Editor's Note: If baked fruit sticks to the knife, air-dry for 15-20 minutes, then slice and roll.
Nutrition Facts 1 piece: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.
Ingredients
1/2 cup sugar
1/2 cup orange marmalade
1 cup white grape juice
1/2 cup lemon-lime soda
8 large oranges, peeled and sectioned
3 tablespoons slivered almonds, toasted
3 tablespoons sweetened shredded coconut, toasted
Buy IngredientsPowered by Chicory
Directions
In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight.
Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.
Editor's Note
To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Nutrition Facts 1 serving: 234 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 55g carbohydrate (49g sugars, 5g fiber), 3g protein.
Cheddar English Muffins
Ingredients
3 to 3-1/4 cups bread flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons canola oil
1 egg
1 tablespoon cider vinegar
1/2 cup shredded cheddar cheese
4 tablespoons cornmeal
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes.
Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour.
Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.
Nutrition Facts 1 each: 128 calories, 3g fat (1g saturated fat), 17mg cholesterol, 173mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Ingredients
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks
1 dark chocolate candy bar (6.8 ounces), chopped
1/2 teaspoon vanilla extract
Whipped cream, optional
Buy IngredientsPowered by Chicory
Directions
In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally.
Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.
Nutrition Facts 1 serving: 266 calories, 15g fat (9g saturated fat), 104mg cholesterol, 138mg sodium, 35g carbohydrate (29g sugars, 3g fiber), 6g protein.
Comments