Hot chocolate is a staple during the colder months. A cup of creamy hot cocoa made with chocolate hazelnut spread and a hint of cinnamon is a great way to warm up!
Not sure what part of the country you’re reading this from. I’m guessing it’s as cold as a penguin’s bootyhole where you’re located since you’ve stumbled across this recipe. However, hot cocoa is a year round treat for me. Maybe that’s what also brought you here, and of course I understand. I would drink a cup of hot cocoa everyday if my skin would allow it, but once a week works too.
The chocolate hazelnut spread makes the hot cocoa a bit richer, almost as if you’re drinking the spread. A pinch of ground cinnamon gives it a hint of spice, warming up the flavor a bit more.
What is chocolate hazelnut spread?
Chocolate hazelnut spread is a smooth blended mixture of cocoa powder, hazelnuts, sugar, vanilla, and palm oil, blended until smooth. The spread is the same consistency as peanut butter and is commonly used in desserts as well as breakfast.
There are several brands with their own version of this chocolatey goodness, but the most popular brand is Nutella. Use any brand you’d like for this hot cocoa.
How to make hot cocoa
Hot chocolate is super easy to make! Simply heat the ingredients in a small pot while whisking.
A bit of the milk is poured in with the dry ingredients while whisking to prevent clumping. Once all the milk is in, warm the mixture and add the chocolate hazelnut spread to melt.
Lastly, immediately remove the pot from the heat when steam forms. You don’t want the hot chocolate to be too hot to drink. In case it overheats, let it cool for a few minutes in a mug to cool down a bit before consuming.
The best type of milk to use for hot cocoa
Hot chocolate works with whatever milk you have available. 2% milk is a staple in my home, which I use for this recipe. If you want to use skim or whole, you’ll be good to go.
Premade hot cocoa mix
No need to keep packets of hot chocolate in your pantry any more. The dry ingredients in the recipe can be mixed ahead in a larger batch!
For a batch of hot chocolate mix, combine:
- 5 tablespoons plus 1 teaspoon granulated sugar
- 10 tablespoons plus 2 teaspoons cocoa powder
- 2 teaspoons ground cinnamon
The hot chocolate mix is very shelf stable. The shelf life is determined by which of the dry ingredients expires first. Store it in an airtight container.
The mix yields 8 servings of hot chocolate. Use 2 tablespoons of the mix for 1 serving of hot cocoa. Then warm the mix with a cup of milk and a splash of vanilla extract.
Toppings for hot cocoa
My favorite hot chocolate toppings are miniature marshmallows and whipped cream, used interchangeably (and sometimes together.) I like to dust a little ground cinnamon on top as well. Chocolate shavings are a fun garnish too!
Depending on my mood, I’ll add a small scoop of ice cream into the hot chocolate mug. It will slowly melt, and it makes the hot cocoa even creamier.
I can tell you’re a fan of chocolate. My Chocolate and Cookie Butter Pudding Pie is another great option to satisfy your sweet tooth!
Chocolate Hazelnut Hot Cocoa
Equipment
- Small saucepot
- Whisk
- coffee mug
Ingredients
- ¼ teaspoon ground cinnamon
- 2 teaspoons granulated sugar
- A pinch of salt
- 4 teaspoons cocoa powder
- 8 ounces milk
- ½ teaspoon vanilla extract
- 2 tablespoons chocolate hazelnut spread
Instructions
- In a small sauce pot, whisk together the cinnamon, sugar, salt, and cocoa powder.
- Slowly pour the milk into the pot while whisking to dissolve the dry ingredients. Add vanilla and chocolate hazelnut spread.
- Warm the ingredients on medium heat, stirring occasionally with a whisk to help the chocolate spread melt.
- After about 5 minutes, the liquid will begin to steam. Immediately remove from the heat.
- Pour the hot chocolate into your favorite mug. Top with marshmallows or whipped cream.