Nutella Milk

This is some expensive milk.

Like I had to sneak the hazelnuts into the grocery shopping cart and hope Andrew didn’t glance at the price sticker. It didn’t work. He saw. I think the main reason he goes grocery shopping with me is to make sure I don’t go crazy. It’s necessary.

I probably shouldn’t be trying to sneak things into the grocery cart…I’m sure there was something during our marriage counseling classes about how that’s not a good idea. Plus, for Valentine’s Day he bought me this. Actually we went to Target and I picked it out for myself, but still. He did have champagne and strawberries (and more chocolate) when we got home Friday night though. There wasn’t a puppy. But we won’t talk about that.

Anddd I fed him sardines this week. Which he really wasn’t thrilled about. To which I’m all like, “hello, vitamin D, calcium, omega-3’s!” He was less enthused. My game plan was to pair the sardines with polenta because he’s a polenta fah-reak! He ate it all…so I guess that was effective.

Let’s switch topics. So I ended up adding way too much chocolate to this here nutella milk. Which I didn’t know was possible to do. I mean, too much chocolate!? What is this you speak of? But I ended up adding so much melted chocolate that the milk became super thick and was more of a chocolate sauce than a chocolate milk. I’ve adjusted the recipe for you though. I didn’t realize the chocolate wasn’t completely melting into the milk, so it seemed like I needed to add more. I didn’t need to.

Oh the things you learn.

Other things I’ve learned…since writing this blog, my photography has improved a wee-bit. For instance, these are pancakes; not turkey burgers. The sad thing is, those pancakes are like good (I tend to get all weak-at-the-knees over anything with a filling). But you would never know how delicious they are because who would ever make them after seeing those pictures!? Ya know!? I made them this week.

I REALLY need to retake those original pictures. It’s just not fair for the pancakes. The injustice.

Okay back to this nutella milk…I have found that it’s not the brightest idea to keep a jar of nutella in the house. Inevitably my spoon will keep finding it, especially late at night when calories don’t seem to count as much (<–that is what a bad dietitian would say. good thing I’m not a dietitian…yet). World Market has little nutella packets which seem like a less risky option. Kind of like the same reason you would buy in-shell pistachios…portion control.

But I love nutella. I really do. Which is why nutella milk sounded like quite a fun idea.

This nutella milk has been great for sweet somethings throughout the week. To keep me sane -and to keep me from eating an entire bag of chocolate chips in one sitting with a jar of peanut butter close by- I tend to eat something dessert-like everyday.

It may be a chocolate chip mug cake after dinner, chocolate chips in my trail mix, wannabe froyo with nutella, some chobani, or a couple peanut butter cookies. If I over-restrict the delicious sweets in my life and don’t allow for these happy daily indulgences…I will (always) overdo it on sweets later in the week. I spent like 4+ years of my life in this cycle of being super restrictive with what I ate and then overeating to make up for the foods I had been missing. Diet = deprivation. Which is why diets don’t work. Or that’s how I feel.

Food is to be enjoyed. It’s wasted if it isn’t.

Nutella Milk 2014-02-18 08:15:13 Save Recipe Print Ingredients 2 1/4 cups raw hazelnuts 5 cups filtered water 1.5-2 cups chocolate, chopped (I used a mix of dark chocolate chips and a 4 oz Ghirardelli's 60% cacao bittersweet chocolate bar) Instructions Place hazelnuts and 4 to 5 cups filtered water into a container. Soak hazelnuts overnight. The next day, drain the water from the hazelnuts and place in a blender with 5 cups filtered water. Blend until as smooth as possible, only little bits of hazelnuts should be left. Strain hazelnut milk through a cheese cloth or thin dish towel. Keep hazelnut pulp for another recipe or discard. Melt the chocolate in the microwave, stirring after every 30 seconds. Pour milk into the melted chocolate in 1 cup increments and after each addition stir until incorporated. Taste the milk and make sure the chocolate is completely melted. If it isn't melted, the milk will taste gritty. To get rid of any "grittiness," you may need to heat the milk + chocolate in a pot and then allow it to cool. Store in the fridge for 5 days. By Kylie Held Mitchell Yeah...Immaeatthat http://immaeatthat.com/







