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Hazelnut Hot Chocolate

 Hazelnut Hot Chocolate
Vanilla beans and Frangelico liquor lend to the sophisticated flavor of this hot chocolate. With such rich taste, it could be served as a dessert.—Michael Compean, West Los Angeles, California
22 ServingsPrep/Total Time: 25 min.


  • 3 vanilla beans
  • 9 cups milk
  • 2-3/4 cups heavy whipping cream, divided
  • 15 ounces semisweet chocolate, chopped
  • 1/2 cup Nutella
  • 2 tablespoons dark brown sugar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup hazelnut liqueur
  • 1 ounce semisweet chocolate, shaved
  • 1/4 cup chopped hazelnuts, toasted
  • Cinnamon sticks, optional


  • Split vanilla beans in half lengthwise. With a sharp knife, scrape
  • the beans to remove the seeds. Set seeds aside; discard the beans.
  • In a large saucepan, heat milk and 3/4 cup cream over medium heat
  • just until mixture comes to a simmer. In a large heat-proof bowl,
  • combine the bittersweet chocolate, Nutella, sugars, salt and vanilla
  • seeds. Pour warm milk mixture over chocolate mixture. Let stand for
  • 1 minute.
  • Meanwhile, whip the remaining cream. Whisk chocolate mixture until
  • smooth; stir in liqueur.
  • Fill mugs or cups three-fourths full. Top with whipped cream, shaved

2 of 2

Hazelnut Hot Chocolate (continued)

Directions (continued)

  • chocolate and chopped hazelnuts. Garnish with a cinnamon stick if
  • desired. Yield: 22 servings (1/2 cup each).
Nutritional Facts: 1/2 cup equals 299 calories, 20 g fat (10 g saturated fat), 29 mg cholesterol, 88 mg sodium, 26 g carbohydrate, 2 g fiber, 6 g protein.