There's nothing like a mug of creamy, chocolate-y cocoa in the winter. Sure you can just buy the store bought powder and whisk it into milk. Or... you can make this version at home, almost as easily.
I've added a splash of Frangelico to my version for even more holiday cheer, but you can absolutely omit it to make a kid-friendly version instead.
But I do love the hazelnut flavor that the Frangelico adds to this holiday hot chocolate. It plays so well with the Nutella hazelnut spread.
I don't love my hot chocolate to be super sweet, so I haven't added any sugar, but if you like yours a bit sweeter, feel free to add a teaspoon or two of sugar to the milk and vanilla bean as you're heating up the milk.
Boozy Hazelnut Hot Chocolate
Makes 2 servings.
4 ounces bittersweet chocolate, cut into pieces
1/2 cup heavy cream
1/2 teaspoon sugar
1 vanilla bean, scraped
2 cups milk
2 tablespoons unsweetened cocoa powder
3 tablespoons Nutella hazelnut spread
1/8 teaspoon Kosher salt
2 ounces Frangelico hazelnut liqueur
Grate some of the chocolate to use for garnish and set aside. Beat the heavy cream and sugar to stiff peaks using a stand or hand mixer. Set aside for topping.
Heat the vanilla bean and milk in a medium saucepan over low heat to a simmer, stirring occasionally. Do not bring to a boil or allow the milk to scald.
Remove from the heat and whisk in the remaining chocolate, cocoa powder, Nutella and salt until smooth and the chocolate is melted.
Remove the vanilla bean. Whisk in the Frangelico. Divide the hot chocolate between two heatproof mugs or cups, top with the whipped cream, and garnish with the chocolate curls.
Cheers!
