Hot Hazelnut Chocolate Toffee Latte Recipes

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HOT HAZELNUT CHOCOLATE-TOFFEE LATTE

Provided by Bobby Flay | Bio & Top Recipes

Categories     beverage

Time 30m

Yield 1 hot latte

Number Of Ingredients 9



Hot Hazelnut Chocolate-Toffee Latte image

Steps:

  • Put the hot coffee and some Chocolate-Toffee Syrup in a large mug and mix until combined. Stir in the hot milk, top with some whipped cream and drizzle with more syrup, if desired.
  • Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel.
  • Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.
  • Yield: about 1 1/2 cups

4 ounces hot, very strong, brewed hazelnut coffee
2 to 4 tablespoons Chocolate-Toffee Syrup, plus more for drizzling on top, recipe follows
4 ounces whole, 2-percent or skim milk, hot and frothed
Whipped cream, optional, for serving
1/2 cup pure cane sugar
3/4 cup heavy cream, warmed
6 ounces best-quality milk chocolate, chopped
Pinch of salt
1/2 teaspoon pure vanilla extract

CONTEST-WINNING HAZELNUT TOFFEE

This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-3/4 pounds.

Number Of Ingredients 8



Contest-Winning Hazelnut Toffee image

Steps:

  • Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.

Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped hazelnuts
TOPPING:
2 cups (12 ounces each) semisweet chocolate chips
1/2 cup finely chopped hazelnuts

CHILLED BOURBON-VANILLA LATTE

Provided by Bobby Flay

Categories     beverage

Time 55m

Yield 1 drink

Number Of Ingredients 7



Chilled Bourbon-Vanilla Latte image

Steps:

  • Combine the espresso, Vanilla Bean Simple Syrup and bourbon in a cocktail shaker with a few ice cubes. Shake for 10 seconds. Put the ice cubes in a tall glass, pour over the espresso mixture and top with warm, frothy milk. Dust with cinnamon if desired and serve.
  • Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until sugar has melted, about 3 minutes. Add the vanilla bean and seeds. Let cool to room temperature, then remove the vanilla bean. Transfer the syrup to a bowl, cover and chill until cold.

2 shots espresso, chilled
1 to 2 tablespoons Vanilla Bean Simple Syrup, recipe follows
1 shot bourbon
1 cup whole milk, warmed and frothed
Cinnamon, for dusting, optional
1/2 cup granulated sugar
1/2 vanilla bean, split, seeds scraped

SALTED HAZELNUT TOFFEE

Provided by Valerie Bertinelli

Categories     dessert

Time 1h5m

Yield 20 servings

Number Of Ingredients 7



Salted Hazelnut Toffee image

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside.
  • On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate.
  • Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week.

Nonstick cooking spray
2 cups hazelnuts
1 cup (2 sticks) unsalted butter
1 cup sugar
1/8 teaspoon kosher salt
1 cup dark chocolate chips
Coarse sea salt, for sprinkling

TEA LATTE

Provided by Bobby Flay

Time 5m

Yield 1 serving

Number Of Ingredients 3



Tea Latte image

Steps:

  • Special equipment: a milk frother
  • Froth the milk with a milk frother according to the manufacturer's instructions. Add honey to the tea to taste. Top the tea with dollops of frothy milk.

1 cup freshly brewed Irish breakfast tea, such as Barry's, Lyons or Bewley's Tea
Honey, to taste
Hot whole milk, for topping

HOT CHOCOLATE-TOFFEE

Provided by Rachael Ray : Food Network

Categories     dessert

Time 11m

Yield 4 mugs cocoa

Number Of Ingredients 7



Hot Chocolate-Toffee image

Steps:

  • In a medium heavy bottomed sauce pot, heat milk, water and sugar to a boil, then remove from heat and whisk in chocolate and butterscotch chips until they melt into the milk. Pour into small mugs or cups and top with whipped cream and crushed Heath bar toffee pieces.

4 cups whole milk
1/2 cup water
1/2 cup sugar
6 ounces bittersweet chocolate, chopped
2 ounces butterscotch chips, available on baking aisle
1 canister prepared whipped cream, from dairy aisle
1 toffee bar, chopped (recommended: Heath Bar)

TOFFEE HOT CHOCOLATE

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 7



Toffee Hot Chocolate image

Steps:

  • Heat milk, water, sugar to a boil, remove from heat and stir in chocolate and butterscotch chips until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and crushed toffee.

4 cups whole milk
1/2 cup water
1/2 cup sugar
6 ounces bittersweet chocolate, chopped
2 ounces butterscotch chips
1 canister whipped cream, available on dairy aisle
1 toffee bar, crushed (recommended: Heath bars)

COLD HAZELNUT CHOCOLATE-TOFFEE LATTE

Provided by Bobby Flay

Categories     beverage

Time 30m

Yield 2 cold lattes

Number Of Ingredients 9



Cold Hazelnut Chocolate-Toffee Latte image

Steps:

  • Combine the coffee ice cubes, half-and-half and 1/4 cup Chocolate-Toffee Syrup in a blender and blend until smooth. Pour into 2 glasses, top with whipped cream and drizzle with more of the syrup.
  • Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel.
  • Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.

Ice cubes made from 1 cup very strong, brewed hazelnut coffee (about 8)
1 cup very cold half-and-half or whole milk
1/4 cup Chocolate-Toffee Syrup, plus more for drizzling, recipe follows
Whipped cream, optional, for serving
1/2 cup pure cane sugar
3/4 cup heavy cream, warmed
6 ounces best-quality milk chocolate, chopped
Pinch of salt
1/2 teaspoon pure vanilla extract

HAZELNUT HOT CHOCOLATE

Vanilla beans and a hazelnut liqueur like Frangelico lend a sophisticated flavor to this hot chocolate. With such rich taste, it could be served as a dessert. -Michael Compean, Fountain Hills, Arizona

Provided by Taste of Home

Time 25m

Yield 22 servings

Number Of Ingredients 11



Hazelnut Hot Chocolate image

Steps:

  • Split vanilla beans in half lengthwise. With a sharp knife, scrape the beans to remove the seeds. Set seeds aside; discard the beans. , In a large saucepan, heat milk and 3/4 cup cream over medium heat just until mixture comes to a simmer. Chop 15 ounces chocolate. In a large heatproof bowl, combine the chopped chocolate, Nutella, sugars, salt and vanilla seeds. Pour warm milk mixture over chocolate mixture. Let stand for 1 minute., Meanwhile, whip remaining cream and shave remaining chocolate. Whisk chocolate mixture until smooth; stir in liqueur. Serve with whipped cream, shaved chocolate and chopped hazelnuts. Garnish with a cinnamon stick if desired.

Nutrition Facts : Calories 299 calories, Fat 20g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 88mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

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

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