Nougat Hot Chocolate With Whipped Cream - Rachael Ray

1. 1

   In a small saucepan, heat 1 1/2 cups milk, 1/2 cup heavy cream and 1/2 cup toasted slivered almonds over medium heat.

2. 2

   Steep, covered, for 10 minutes.

3. 3

   In a bowl, whip 1/4 cup heavy cream until soft peaks form; fold in 1/2 tablespoon toasted slivered almonds.

4. 4

   Strain the milk, discarding the almonds, then return to the saucepan.

5. 5

   Heat over medium heat; whisk in 3 tablespoons honey, 1 ounce chopped chocolate and 1 pinch salt.

6. 6

   Pour into 2 mugs; top with the whipped cream and some chopped almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.