Hazelnut Hot Chocolate

What Are Simple Syrups?

Simple Syrups are one of the things we use all the time but tend not to notice. Basically, it’s liquid flavor. It’s a sugar/water mixture that takes on the flavor of whatever you add to it by reducing it down from a water/sugar mixture to a syrup. It’s incredibly diverse in how you can use it, and has actually been in use since the oldest known cocktail in the 1806.

What is it used for?

• Cocktails / mixing drinks

• Almost any coffee drink that isn’t black coffee

• Flavoring & moistening sponge cakes

• Iced teas

• Ice cream flavoring

• Enhancing sliced fruit

Shelf Stable vs Not Shelf Stable

Sugar is a natural chemical stabilizer that in this case acts as a preservative for the simple syrup. This just means that you won’t have to refrigerate it if you decide to go the shelf stable route. The rule of thumb is a Shelf Stable syrup is 2 Parts Sugar : 1 Part Water.

It’s more sugary, but it takes on more or the flavour that you’re trying to infuse. This option is great if you have limited fridge space, but I’d be careful with how much of it you’re adding to your coffee, cakes, etc because of the added sweetness. It’s all about finding the right balance!

Hazelnut Hot Chocolate

Simone Peironnet | 7/2/2022

prep time: 5 | cook time: 10 | total time: 20 minutes

Servings: 2

Ingredients-Hazelnut Syrup:

• 0.5 Cups Hazelnuts
  
• 0.5 Cup Water
  
• 0.5 Cup White or Golden Sugar
  
• 1/2 tsp Vanilla Extract
  
• Pinch Salt
  

Ingredients-Hazelnut Hot Chocolate:

• 2 tsp Hazelnut Syrup
  
• 4 tsp Dark Cocoa Powder, 60%+
  
• 2 Cups Milk of Choice
  
• Pinch of Salt
  
• Splash of Coffee, optional
  

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Instructions - Hazelnut Syrup:

1. In a small pan over medium low heat, lightly toast your chopped hazelnuts until golden brown and fragrant, around 2 minutes.
   
   
2. In a small pot over high heat, combine your water and sugar. As the water heats, stir the contents with a spoon until your sugar is dissolved. Bring to a boil, add your toasted hazelnuts and salt, and turn down to a simmer for 7 minutes.Turn off stove and allow to cool to room temperature. Once cooled, add your vanilla.
   
   
3. Strain and store in the fridge. I recommend using the caramelized hazelnuts leftover in cookies or a flourless chocolate cake.
   
   

Instructions - Hot Chocolate:

1. In a saucepan over medium heat, add your milk, cocoa powder, salt, coffee, and 2 tsp hazelnut syrup. Keep on the stove until hot, then pour into your mug and enjoy!
   
   

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