1.75 cups vanilla milk
2 cups almond milk
1.75 cups heavy cream
.50 cups chocolate hazelnut sauce
Vanilla Almond Milk:
Combine the vanilla and almond milk in a pot and heat. Blend the mixture in a blender and finish off with the chocolate hazelnut topping.
Chocolate Hazelnut Topping:
Pour the heavy cream and chocolate hazelnut sauce into a 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.