Milk Chocolate Coffee with Hazelnut Froth
- 1 cup (250 ml) milk
- 2 oz (55 g) milk chocolate, coarsely chopped
- ¼ cup (60 ml) espresso
- 1 tsp (5 ml) hazelnut liqueur (Frangelico)
- In a saucepan, bring ½ cup (125 ml) of the milk to a boil. Add the milk chocolate and whisk until smooth. Stir in the coffee. Keep warm.
- Using a milk frother, froth the remaining milk with the hazelnut liqueur.
- Serve the coffee mixture topped with the hazelnut froth.