Chocolate Hazelnut Hot Drink (Printable)

A smooth blend of chocolate and hazelnuts creating a warm, creamy treat for relaxing evenings.

# What You'll Need:

→ Dairy

01 - 3 cups whole milk
02 - 1/2 cup heavy cream

→ Chocolate & Spreads

03 - 100 g dark chocolate (at least 60% cocoa), chopped
04 - 4 tbsp chocolate hazelnut spread (e.g., Nutella)

→ Sweetener

05 - 2 tbsp granulated sugar (optional, adjust to taste)

→ Garnish (optional)

06 - Whipped cream
07 - Chopped toasted hazelnuts
08 - Chocolate shavings

# How To Make:

01 - In a medium saucepan, combine milk and heavy cream. Heat on medium until steaming without boiling.
02 - Add chopped dark chocolate and chocolate hazelnut spread. Whisk until fully melted and smooth.
03 - Taste the mixture and add granulated sugar if desired. Whisk until dissolved.
04 - Continue heating for 2 to 3 minutes, stirring frequently, until the beverage is rich and creamy.
05 - Pour into mugs and top with whipped cream, toasted hazelnuts, and chocolate shavings as preferred. Serve immediately.

# Expert Tips:

01 -
  • It feels indulgent and restaurant-quality but comes together in just 10 minutes of actual cooking
  • The toasted hazelnut warmth balances the dark chocolate perfectly, creating a flavor that feels like a secret only you know
  • One recipe makes four generous servings, so you can share this moment with the people who matter
02 -
  • The temperature of your milk matters more than you'd think. If it gets too hot, the chocolate can become grainy or separate. Medium heat is genuinely your friend here.
  • Whisking is not optional. It's what transforms these separate ingredients into something unified and creamy. Don't rush this part.
  • The hazelnut spread does a lot of work for you. That single ingredient carries both chocolate and hazelnut flavor, which is why this recipe is so simple yet tastes so sophisticated.
03 -
  • Toast your own hazelnuts if you can find them whole. Spread them on a pan at 350 degrees for about 10 minutes until fragrant, then chop. The depth of flavor is noticeably different from pre toasted.
  • Keep your chocolate hazelnut spread at room temperature before using it. Cold spread takes longer to melt and can create lumps. I keep mine in a small jar that's easy to access during cooking.
  • Use a whisk instead of a spoon. The wires break up chocolate clumps and incorporate air, which creates that luxurious, almost velvety mouthfeel that makes this recipe special.

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