Jillian's Homemade "Nutella"

We are fortunate to have the talented Jillian Mackey working in both our tasting room and cellar.  She is an accomplished pastry chef who is kind enough to share her recipes with us.  Jillian made the below recipe for our last Wine Club party and paired it with homemade graham crackers.  Use this spread on your favorite cookies, fresh fruit, ice cream or a cheesecake.  Pair with our Ruby.

2 c. hazelnuts, toasted (I like Freddy Guy's)
3 T hazelnut oil*
1/2 c. cocoa powder
3/4 c. xxx sugar
1 t. vanilla
pinch salt
4 T milk

In a food processor, pulse hazelnuts until very fine and oils are beginning to extract.  Add hazelnut oil and process until smooth.  Add cocoa powder, sugar, salt, and vanilla and pulse mixture a few times to blend.  Add milk and process until smooth.  Spread is best eaten at room temperature but should be refrigerated for storage.

* If hazelnut oil is not available, canola or another neutral oil can be substituted.