Place the confectioners' sugar in a large bowl. Combine the milk and beer together in a liquid measuring cup and then, while whisking the sugar, pour the liquid over the sugar, whisking to smooth out any lumps.
Microwave the chocolate-hazelnut spread in a microwave-safe bowl until the mixture has thinned out slightly and is the consistency of hot fudge, 30 to 60 seconds.
Add the warmed chocolate-hazelnut spread to the confectioners' sugar mixture, whisking until the glaze is smooth, loose and creamy. Use within 1 hour, or refrigerate in an airtight container and let the glaze sit out at room temperature for at least 1 hour before whisking and using.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Caleb Simpson and Enoch Simpson