1/3 cup whole almonds

1 1/3 cup hazelnuts

1 34 cup whole milk

7/8 cup powdered whole milk ( I used low-fat)

3 tablespoons honey

Pinch of salt

6 ounces bittersweet or semisweet chocolate, chopped

5 ounces mile chocolate, chopped (at least 30% cacao solids)


1.       Spread the nuts on a baking sheet, keeping the almonds separate, and toast the nuts in a 350 degree oven, stirring a few times, for 10 to 15 mintues, until the hazelnuts are browned.

2.       While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from the heat.

3.       Melt the chocolate either in a microwave or in a double boiler.

4.       Place the warm hazelnuts in a clean kitchen towel and rub them vigorously to remove any loose skins. They don’t need to be pristine. Get off as much as possible.

5.       In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible.  You may not be able to get them completely smooth, depending on your food processor.

6.       Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

7.       Once the mixture is smooth, add the warm milk mixture and process until everything is well conbined.

8.       Transfer the mixture into jars and refrigerate until ready to use.


The mixture will keep in the refrigerator for up to one week.   If you are a Nutella lover you’ll find this recipe not as sweet as store bought. You may want to add a little more honey. However when you use it with other recipes like I did, which have sugar, you’ll find the sweetness just right.