2 tablespoons hazelnut syrup, or more to taste
1/2 cup milk
1 scoop French vanilla or hazelnut ice cream
fresh whipped cream
Fresh nutmeg, grated, for garnish
A few hazelnuts, ground in a spice mill on nutmeg grater, for garnish
In a small pot, steam milk until it foams. Pour hazelnut syrup into a glass or mug. Add ice cream. Gently pour in the steamed milk and spoon the foam on top. Do not stir. To finish, sprinkle grated nutmeg and ground hazelnut on top.
Toasted Almond Milk with Honey
8 ounces sliced or slivered almonds
4 cups milk
4 1/2 tablespoons honey
4 shots amaretto (optional)
Preheat oven to 350. Spread almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Remove from oven; let cool, and roughly chop.
Place almonds and milk in a medium saucepan; cook over medium heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, about 30 minutes.
Strain milk mixture into a warmed pitcher or another saucepan; stir in honey until combined. Divide among four coffee cups; add a shot of amaretto, if using, to each. Serve immediately.