It’s that time of year again where bloggers around the world unite to profess their love of their favourite chocolate and hazelnut spread. Organized by Sara at Ms Adventures in Italy and Michelle at Bleeding Espresso, February 5th 2012 is the 6th annual World Nutella Day, let’s celebrate!
When I was a student in Italy I lived just a short train ride away from Bologna, home to a Nutella speciality cafe called the Nutellaria. It did a roaring trade (what do you expect in city with some 80,000 students?) in waffles, ice cream and crepes all smothered chocolate-hazelnut goodness. But I think they seriously missed a trick not serving these milkshakes; what’s not to love about bananas and Nutella in frosty, drinkable format? It’s both refreshing and dreamy-creamy at the same time. I love Nutella with banana and need no excuse to mix them up, be it on pancakes, toasted sandwiches or even, I’m slightly ashamed to admit, on top of shredded wheat. Way to ruin a healthy breakfast!
I’ve been making something akin to this milkshake on and off since my teenage self discovered the wonder of the adult-free, post-school kitchen. Early versions didn’t use frozen banana or include whipped cream but now I have my own kitchen I think I’m allowed to spoil myself from time to time. And since you’re going to indulge why stop short? It’s a drinkable dessert, especially if you spike the recipe for a more grown-up drink; Kahlua or Frangelico make great additions or try Malibu for a tropical twist.
Banana and Nutella milkshake
- 1 ripe banana, sliced
- 2 heaped tbsp Nutella
- 50ml cold evaporated milk
- 150ml cold milk (I use skimmed milk)
- whipped cream and chocolate to finish
For a really cold, creamy milkshake freeze the banana for an hour before using.
Combine the banana, Nutella, evaporated milk and milk and blend until smooth.
Pour into a glass or clean Nutella jar and top with whipped cream and chocolate shavings.
Sit back, relax and enjoy!