This Liqueur Will Make Your Alcoholic Nutella Dreams Come True
Dec 21, 2015 02:40 PM EST | By Maria Leonila Masculino
Nutella and alcohol combined brings you to chocolatey tipsy heaven.
The hub Food Beast reports the Italian hazelnut liqueur called Frangelico could make your alcoholic nutella dreams come true. This 40 proof alcohol contains 80 calories for every shot and it is just like sipping alcohol Nutella out of its jar.
"Drink it in winter and summer; to warm you up or cool you down; short or long; straight or mixed. It's delicious in every way," the Frangelico website states. "As a classic liqueur, Frangelico is perfect after a meal neat or with ice or as a complement to the coffee.
For sheer sophistication, pour it over ice with a squeeze of Lime for an intense and refreshing experience. Even perfect for easy mixes with sodas, orange juice, coke or ginger ale. Or practice your cocktail skills with some of our favourites from around the world."
Mix Frangelico with the whiskey, spiced rhum or vodka and experience drinking in a bar inside the Chocolate Factory.
Or better yet, try this Nutella White Russian with an Italian flair:
To make a glass of this Italian chocolate goodness, mix 1 ½ shots of Frangelico with ½ shot of vodka, ½ of chocolate syrup and a shot of half and half in a tumbler. Drop a few ice cubes and pour some milk. Stir the mix thoroughly and top it with a hazelnut cookie.
The website Drinksmixer.com also offers a wide range of Frangelico recipes.
To make a freezing Alaskan Polar Bear shot, blend 1 oz of amaretto almond liqueur, 1 oz Frangelico hazelnut liqueur, 1 oz chocolate syrup and 1 oz cocoa cream until it looks like a milk shake. Add a scoop of ice cream and garnish it with 1 ½ oz of whipped cream.
This drink mixes are perfectly sweet for the holidays.
Campbell Soup has announced it will sell its Danish baked snacks manufacturer Kelsen Group to CTH Invest, a Belgian holding company affiliated with the Nutella maker Ferrero, for $300 million. The transaction is subject to customary purchase price adjustments, and it is expected to be completed in the first quarter of fiscal 2020.
The newly appointed editor-in-chief of Esquire Magazine, Michael Sebastian, recently told the press that he wants to get away from the idea that the magazine's reader is "a middle-aged white guy who likes brown liquor and brown leather"). Which should send chills down the ad dept's spine working on those Scotch and bourbon accounts!
Adding a squeeze of fresh lime and a dash of salt to a lager or pilsner has long been Mexican tradition, and in the 1980s, this practice evolved into the refreshing beer cocktail known as a michelada. The popularity of the drink grew across Mexico and, thanks to the influx of immigrants, it translated well to restaurants and bars across the U.S.
Rosé wine is made in almost every region in the world, from many different grape varieties. And rose-colored wine is produced in a sweet, dry, sparkling, and even fortified style. Yet the classic style of dry rosé wine from Provence sets the trend that many other wine-producing regions around the world want to emulate.
Dominique Ansel moved from Paris to New York City to work at Daniel Boulud's French flagship Daniel as the executive pastry chef, a position he held for 6 years. Fast forward 15 years later, and Ansel has become a household name after the invention of a certain croissant-donut hybrid, and his namesake bakery has expanded beyond SoHo to include branches around the world.
As if you ever really need an excuse to order a piña colada, today is National Piña Colada Day, so go ahead and order that creamy, sweet, cocktail-meets-dessert libation that is best served on a sunny, tropical beach somewhere exotic.