If you’ve ever dreamed of wrapping your hands around a mug of something warm, creamy, and indulgently nutty, this Hazelnut Vanilla Hot Chocolate is the ultimate treat. It’s a luxurious twist on the classic hot chocolate, combining the smooth sweetness of vanilla beans with the deep, roasted flavor of hazelnuts. Perfect for cozy nights, dinner parties, or even as a sweet dessert in a cup, this drink is pure comfort and sophistication in every sip.
Unlike store-bought mixes, this recipe is made from real ingredients — fresh milk, heavy cream, bittersweet chocolate, and a touch of Nutella for richness. The result is a thick, velvety beverage that feels like a warm hug on a cold evening. And with a splash of hazelnut liqueur, it becomes a grown-up delight that’s as elegant as it is satisfying.
The secret to its flavor lies in the use of real vanilla beans. By scraping out the seeds, you release their natural aroma and warmth, which blend beautifully with the chocolate and hazelnut notes. Together, these flavors create a balance that’s not too sweet, not too heavy — just perfectly decadent.
This hot chocolate also makes a great after-dinner drink. Serve it in small mugs topped with whipped cream, shaved chocolate, and a sprinkle of toasted hazelnuts for a café-style presentation. If you want to keep it family-friendly, simply skip the liqueur — it’s just as rich and delicious without it.
Whether you’re preparing it for guests or enjoying it solo with a good book, this recipe is sure to become one of your cold-weather staples. Its creamy texture and nutty depth make it stand out from any hot chocolate you’ve ever tried.
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Hazelnut Vanilla Hot Chocolate
- Total Time: 25 min
Ingredients
3 vanilla beans
9 cups whole milk
2 ¾ cups heavy cream, divided
16 oz bittersweet chocolate, divided
½ cup Nutella
2 tbsp dark brown sugar
1 tbsp granulated sugar
¼ tsp salt
¾ cup hazelnut liqueur (optional)
¼ cup chopped toasted hazelnuts
Cinnamon sticks, for garnish (optional)
Instructions
- Split the vanilla beans lengthwise and scrape out the seeds with a knife. Set the seeds aside and discard the pods.
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In a large saucepan, warm the milk and ¾ cup of cream over medium heat until just simmering.
Finely chop 15 oz of chocolate. Place it in a large heatproof bowl along with Nutella, sugars, salt, and vanilla seeds.
Pour the hot milk mixture over the chocolate mixture and let sit for 1 minute.
Whisk until smooth and creamy, then stir in the hazelnut liqueur if using.
Whip the remaining cream and shave the leftover chocolate.
Serve the hot chocolate topped with whipped cream, shaved chocolate, and toasted hazelnuts. Garnish with a cinnamon stick if desired.
Notes
- For a non-alcoholic version, replace the liqueur with 2 teaspoons of hazelnut extract.
- The texture thickens as it cools — reheat gently with a splash of milk if needed.
- Perfect for make-ahead entertaining: store in the fridge for up to 3 days.
- Prep Time: 15 min
- Cook Time: 10 min
