Bitter coffee, creamy milk, sweet chocolate hazelnut spread, and nutty hazelnut liquor become everything we love about espresso martinis but with an indulgent, chocolatey twist. I love serving this with freshly baked chocolate chip cookies - it’s milk and cookies for adults.
Ingredients, serves 2:
1/4 cup raw hazelnuts
3 tablespoons Nutella, plus more (can sub dairy-free chocolate hazelnut spread if vegan)
1 cup dairy or non-dairy milk
3 ounces top-shelf vodka
2 ounces Frangelico
2 ounces freshly drawn espresso
Pinch of freshly grated nutmeg
Instructions:
Finely mince 1/4 cup of raw hazelnuts. Toast the minced hazelnuts in a small skillet over medium heat for 2-3 minutes or until golden, warm, and fragrant.
Smear a spoonful of Nutella on a plate. Place the toasted hazelnuts on a separate plate. Dip the rim of your martini glasses in the Nutella and twist 360 degrees. Roll the chocolate-covered rims in the toasted hazelnuts until completely covered. Place the glasses in the freezer for 5-10 mins to chill and solidify the chocolate hazelnut rims.
While the glasses are chilling, place 1 cup of dairy or non-dairy milk, 2 ounces of espresso, and 3 tablespoons of Nutella in a blender and whiz until homogenous.
Pour the milk mixture into a cocktail shaker filled with ice. Add 2 ounces Frangelico and 3 ounces top-shelf vodka into the cocktail shaker with the milk and shake vigorously until frothy.
Strain into the frosty glasses, grate a tiny pinch of nutmeg on top and serve immediately.