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.

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