It might be October, but you can still enjoy a taste of summer in your favorite fall drink. Elle’s Patisserie of Springfield, Mo., offers this delicious solution, melding the best of both seasons into their staple crossover concoction. Make with vanilla bean ice cream, hazelnut hot chocolate, and French sea salt for your own café classic with a twist.
- 8 Ounces steamed whole milk
- 4 Tablespoons Ghirardelli Chocolate Hazelnut Premium Cocoa
- Pinch of fleur de sel (French sea salt)
- 2-3 Cups Indonesian vanilla bean ice cream
- Warm chocolate sauce
Warm milk in a saucepan; do not bring to boil. Once milk is steamed, add Ghirardelli Chocolate Hazelnut Premium Cocoa and fleur de sel; stir. Top with 2 to 3 scoops of vanilla ice cream. Drizzle warm chocolate sauce over ice cream and sprinkle with fleur de sel.