Greetings food adventurers! Today we are time traveling rather than visiting a fantasy land. We are going to visit the past in the Pacific Northwest of the USA. Specifically we are visiting a Burgerville restaurant. It’s late February, in the early 2000’s. The seasonal Chocolate Hazelnut Milkshake is on the menu, and that’s exactly what we are here for. That, and the incredible fish and chips, but today we are just bringing the milkshakes home.

This isn’t exactly a copycat recipe, but it is as close as I can get and it is darn good. The hazelnut syrup takes about 90 minutes so if you have a craving be prepared to wait a bit. It’s worth the effort. Leftover syrup is great in coffee, tea, cocktails, mocktails, or anywhere else you might use Simple Syrup.

The time traveling is because the milkshakes don’t taste the same now as I remember them tasting 25 years ago. Maybe it’s me, but I don’t think so. In either case I no longer live near a Burgerville and can only have these amazing shakes if I make them myself. Now, you can have them too! I included a weight on the ice cream because “scoop” means different things depending on what size scoop you have.

I highly recommend finding yourself some high quality fish and chips to enjoy these milkshakes with.

Chocolate Hazelnut Milkshakes

Thick creamy milkshake full of hazelnuts – as close as I can get to a Burgerville Copycat.

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Course Dessert

Makes 2 small milkshakes

Special Equipment

• Fine mesh sieve
• Small food processor
• Blender
• Kitchen scale (optional but recommended)

Ingredients

  

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Hazelnut Syrup

• 1 cup granulated sugar
• 1 cup water
• 1 cup raw whole hazelnuts or hazelnut pieces (NOTE: I recommend toasting extra and measuring out 1 cup after they cool down a bit – toasted hazelnuts are great on SO many things!)

Milkshake

• 6 scoops ice cream (about 10 oz total)
• 5 Tbsp homemade hazelnut syrup
• 3 Tbsp ground hazelnuts (use the nuts from making the syrup)
• 3 Tbsp milk
• 2 Tbsp almond butter
• 2 tsp unsweetened cocoa powder
• ¼ tsp vanilla extract
• Small pinch of Jacobsen coffee salt or plain flaky sea salt

Toppings (all optional)

• A few whole roasted hazelnuts
• A very tiny sprinkle of ground cinnamon
• Whipped cream

Instructions

 

Make hazelnut syrup

• Stirring occasionally, toast hazelnuts (or pieces) in a pan on medium heat for about 4 minutes or until aromatic. Once they start looking and smelling toasty, remove the pan from the heat immediately, and pour the hazelnuts into a metal bowl or onto a rimmed cookie sheet.
• Let the nuts cool down for about ten minutes. (if you cooked extra, measure out the 1 cup for the syrup and set the rest aside for other uses)
• Combine the 1 cup toasted nuts, 1 cup granulated sugar, and 1 cup water in a small saucepan over medium-high heat.
• Bring the mixture to a boil. Reduce heat to medium and simmer until slightly thickened, about 10 minutes.
• Remove from heat and let hazelnuts steep in syrup for at least 1 hour (up to 2 hours).
• Strain the cooled syrup through a fine mesh sieve to remove the hazelnuts. (KEEP THESE!)
• Store syrup in an airtight container in the fridge for up to one week.
• Grind the hazelnuts in a small food processor until as small as possible. Use these as the ground hazelnuts called for in the milkshake. Store extras in an airtight container in the fridge for up to one week (leftovers are great on oatmeal or yogurt).

Make milkshakes

• Put the milkshake ingredients in the blender: ice cream, hazelnut syrup, ground hazelnuts, milk, almond butter, unsweetened cocoa powder, vanilla extract, and sea salt.
• Blend. If it's too thick, add a bit more milk, one tablespoon at a time.
• Pour into glasses.
• Optional: Top with whipped cream, a few whole roasted hazelnuts, and/or a very tiny sprinkle of cinnamon.

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