If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.
Preheat oven to 350°.
Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.
Combine milk and next 5 ingredients (through salt) in a medium saucepan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Sprinkle with hazelnuts, brown sugar, and almonds.
We liked the flavors on this one, and found it easy to make, Will definitely make on a cold fall/winter morning again.