AuthorJaret Foster and Mona Johnson

This recipe was developed by chef Mona Johnson, of Tournant catering in Portland, Oregon, to go with her Toasted Hazelnut and Honey Torte. It would also be terrific with chocolate cake.

This recipe goes with: Toasted Hazelnut and Honey Torte

How to Make It

1

Combine cream, malted milk powder, honey, and liqueur in a medium bowl. Whip with an electric mixer with the whisk attachment until soft peaks form.

2

Makes about 2 1/2 cups (serving size: 2 tbsp.)

Ingredients

 1 1/4 cups heavy cream
 3 tablespoons malted milk powder
 1 1/2 tablespoons full-flavored honey
 1 tablespoon hazelnut liqueur (such as Frangelico)

Directions

1

Combine cream, malted milk powder, honey, and liqueur in a medium bowl. Whip with an electric mixer with the whisk attachment until soft peaks form.

2

Makes about 2 1/2 cups (serving size: 2 tbsp.)

Malted Whipped Cream