Hazelnut Hot Chocolate
This Hazelnut Hot Chocolate is a rich, velvety drink that strikes the perfect balance between chocolatey richness and nutty warmth. Made with real dark chocolate, hazelnut spread, and pure hazelnut extract, it's a café-quality comfort drink you can whip up in just 15 minutes with pantry staples.
Equipment
- Medium-sized saucepan 2-3 quart capacity
- Whisk
- Measuring cups and spoons
- Ladle or serving spoon
- Mugs for serving
- Milk frother (optional) for extra foam
Ingredients
- 4 cups whole milk or your preferred milk alternative; 960ml
- 1/2 cup dark chocolate chips or chopped dark chocolate; 90g
- 1/3 cup hazelnut spread such as Nutella; 90g
- 3 tablespoons unsweetened cocoa powder 15g
- 3 tablespoons granulated sugar adjust to taste; 38g
- 1 teaspoon vanilla extract
- 1/2 teaspoon hazelnut extract
- salt small pinch
- whipped cream for topping (optional)
- crushed hazelnuts for garnish (optional)
- chocolate shavings for garnish (optional)
Instructions
- Pour the whole milk into a medium saucepan over medium heat and heat slowly, stirring occasionally with a whisk to prevent scorching, until steaming hot with small bubbles around the edges (about 5-7 minutes). Do not let it come to a full boil.
- Add the hazelnut spread directly to the hot milk and whisk continuously in a circular motion, scraping the bottom and sides of the pan, until completely smooth with no visible lumps (about 2-3 minutes).
- Sprinkle the unsweetened cocoa powder and granulated sugar over the milk mixture and whisk vigorously for 1-2 minutes until completely smooth, the sugar has dissolved, and no streaks or powder remain.
- Add the dark chocolate chips, reduce heat to medium-low, and stir constantly until every chip has melted and the mixture is silky smooth and glossy (about 2-3 minutes).
- Remove the saucepan from the heat and stir in the vanilla extract, hazelnut extract, and a small pinch of salt. Whisk for about 30 seconds, then taste and adjust sweetness if needed.
- Ladle the hot chocolate into serving mugs, filling each about three-quarters full. Top with whipped cream, crushed hazelnuts, and chocolate shavings if desired, and serve immediately.
Notes
- Use whole milk for the creamiest, most luxurious texture; low-fat alternatives result in a thinner drink.
- Never boil the milk, as overheating breaks down milk proteins and creates an unpleasant texture.
- Invest in quality chocolate chips or bars—the flavor difference is noticeable in the final drink.
- Whisk continuously to prevent scorching and ensure a smooth, lump-free consistency.
- Adjust sweetness gradually; start with less sugar since you can always add more but can't remove it.
- Warm your mugs with hot water while preparing the hot chocolate, then dump it out right before serving to keep drinks hotter longer.
- If you end up with lumps, strain the hot chocolate through a fine-mesh strainer before serving, or use an immersion blender for 30 seconds.
- Make ahead: prepare the base up to 2 days in advance and refrigerate; reheat slowly over medium-low heat, whisking frequently.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop or microwave in 30-second intervals, stirring between each.
- For a dairy-free version, substitute oat or almond milk and use dairy-free chocolate chips; oat milk gives the creamiest result.
Nutrition
Serving: 1CupCalories: 340kcalCarbohydrates: 42gProtein: 9gFat: 16gSaturated Fat: 8gCholesterol: 25mgSodium: 120mgFiber: 3gSugar: 35gCalcium: 25mgIron: 10mg
Tried this recipe?Let us know how it was!