(adapted from A Simple Feast)
fills 4 mugs or 6 small cups
⅓ cup unsweetened cocoa powder, plus extra for garnish
pinch of salt (I used coffee flake salt from Jacobsen)
3 tablespoons sugar (I used vanilla sugar from Jones & Co.)
½ teaspoon instant espresso powder (preferably Medaglia d’Oro)
4 cups whole milk
¼ cup Nutella
½ teaspoon vanilla (I used pure vanilla from Jones & Co.)
optional: your favorite brandy and a dollop of lightly sweetened whipped cream
In a medium bowl, whisk together cocoa powder, salt, sugar, and instant espresso powder. In a medium saucepan, bring the milk to a simmer over low heat. Whisk in the Nutella until smooth, then slowly whisk in the cocoa mixture. Add the vanilla and serve the cocoa in appropriately festive cups or mugs. Adding a splash of brandy, a dollop of whipped cream and a dusting of cocoa powder certainly couldn’t hurt.
½ cup heavy cream, chilled
2 teaspoons confectioners’ sugar
½ teaspoon vanilla
In a chilled bowl, using a hand-held electric mixer or a whisk, beat the cream with the confectioners’ sugar and vanilla just until soft peaks form. Cover with plastic wrap and refrigerate until ready to serve.