Friday, August 26, 2011

The Marriage of Nutella and Butterbeer

I couldn't find a Nutella Butterbeer recipe anywhere on the web, so I decided to make it myself, and also a new version of butterbeer without relying too much on heavy cream... I use a lot of whole milk, which is actually only 3-4% fat... It should taste like caramel, milk, and nutella added together. I usually work with an almost-empty refrigerator, so I don't have fancy ingredients usually. If you don't like Nutella, just try the recipe without it and tell me how it is!

Cookievision's Super Easy (Nutella) Butterbeer Recipe
Takes around 15 minutes. Serves one or two, depending on amount of milk added.
  • butter, 1 1/2 tablespoons
  • sugar, 1/4 cup
  • whole milk (lots of it!)
  • vanilla extract, 1 teaspoon
  • cinnamon (optional)
  • nutella 1 tablespoon (optional)
  • whipped cream (optional)
NOTE: Assemble all ingredients beforehand because this is a really fast recipe and sugar burns fast.
In a saucepan, heat sugar on moderately high heat. May add a small splash of water to help sugar cook more evenly and not burn. Quickly stir with spoon until sugar just stops boiling. You should have a brownish liquid. Add butter and vanilla extract to the pan and stir until butter melts. Turn to low heat. Add milk (one or two cups) and stir vigorously until well mixed. You may add more milk if you wish, if it is too sweet. Also add the nutella if you wish, and stir until mixture is well blended. Pour into mugs. Drink as is or serve with whipped cream on the top and a sprinkle of cinammon.To store, put in refrigerator and reheat as you wish. Keeps for 1-2 days.

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