A sweet memory from childhood birthdays

Nocilla is Spain’s creamy, indulgent answer to Nutella

People of the world! Today I am sharing with you a recipe that brings back so many memories. This Saturday, July 13, is my birthday, so I wanted to talk about how we used to celebrate birthdays back in Spain, and show you one of my favorite easy recipes that was always such a big part of my childhood birthdays.

In Spain, birthdays are a community event. Every regular school day, you wake up, you go to school, you come home for lunch and siesta (people, I think we should do that here, don’t you?), and then you go back to school to finish your day. But on birthdays, lunch is different, and it’s traditional for your family and friends to gather at a park to celebrate—complete with a perfect kids lunch…white bread sandwiches with jamón dulce (which is basically deli ham) and cheese, and sweet sandwiches with Nocilla (Spain’s delicious version of Nutella).

A grilled ham and cheese sandwich, just like I would have had on my birthdays growing up

These memories  of eating Nocilla sandwiches are so special to me, so I hope you can take this recipe and make it part of your own birthday traditions, or even start a new tradition with summer park lunches. Nocilla is toasty, creamy, chocolatey, and something you can make at home any time of year. I’ll tell you that the recipe works best with a food processor to get the right texture—a blender motor might get very hot! But with a little patience and love, you might be making this all the time.

And friends today’s recipe is free for everyone…share it with friends if you’d like, as my gift to you!

This brings me back!!

So friends…have a great rest of your week, and let me know if you make your family a batch of Nocilla!

Nocilla, José’s way
Makes 2 1/2 cups

3 cups hazelnuts
3 tablespoons milk powder
7 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons butter
5 tablespoons cocoa powder
1 pinch Maldon or other flaky sea salt

Toast the hazelnuts on a sheet pan in the oven at 350℉ for 30 minutes or until golden brown, shaking the pan occasionally to make sure the nuts don’t burn. 

Immediately after taking them out of the oven, blend them in a food processor until creamy. It will take some time and a little patience. 

Add the rest of the ingredients and blend for another 20 minutes, or until smooth. 

Place into a jar and refrigerate until ready to use.