This Nutella hot chocolate is warm, cozy, and absolutely dreamy.
It’s smooth, creamy, and rich without being too heavy.
The Nutella melts into the milk like magic, making every sip taste like a hug.
Top it with crushed hazelnuts for a little crunch—it’s the perfect cold-weather treat or something to sip on the couch with a blanket and a good show.
What You’ll Need
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup Nutella
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Whipped cream (optional topping)
- 2 tablespoons chopped toasted hazelnuts (optional topping)
Pro Tips
- Use whole milk for the creamiest texture.
- Don’t let it boil—just heat gently until warm.
- Stir constantly to make sure the Nutella melts smoothly.
- Toast the hazelnuts ahead of time—they add amazing flavor and crunch.
- Want it sweeter? Add a bit of sugar or a drizzle of honey.
Tools Required
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Serving mugs
- Whisk (optional for froth)
Substitutions and Variations
- Use almond or oat milk instead of whole milk for dairy-free.
- Sub Nutella with any hazelnut spread you like.
- Skip the heavy cream and add more milk for a lighter version.
- Add a shot of espresso to make it a Nutella mocha.
Make Ahead Tips
You can make the hot chocolate base (milk, cream, Nutella, cocoa powder, vanilla, and salt) up to 2 days ahead. Keep it chilled in the fridge, then reheat gently when ready to serve.
Servings and Cook Time
Makes: 2 servings
Cook time: 10 minutes
Macros (Per Serving – without toppings)
Calories: 370
Carbs: 32g
Fat: 24g
Protein: 6g
Why I Love This Recipe
One snowy afternoon, I made this on a whim after finding a half-empty jar of Nutella in the pantry. It’s been my go-to cozy drink ever since.
- It’s fast and easy, but still feels fancy.
- You only need one pot and a few ingredients.
- The Nutella makes it taste so rich and chocolatey.
- Toasted hazelnuts on top? Game changer.
Why This Recipe Works (Quick Science)
The fat in Nutella and heavy cream emulsifies with the milk, creating that velvety texture we all love. Cocoa powder adds depth and balances the sweetness, while salt and vanilla enhance the flavors without overpowering them.
Common Mistakes
- Boiling the milk—this can scald it and ruin the texture.
- Not stirring enough—Nutella can stick and burn if left sitting.
- Using low-fat milk—it won’t be as creamy or rich.
- Skipping the salt—it may seem small, but it brings all the flavors together.
What to Serve With
- Freshly baked cookies
- A warm croissant
- Cinnamon toast
- Biscotti for dipping
- Chocolate-covered strawberries
FAQ
Can I make this dairy-free?
Yes! Use almond, oat, or soy milk and skip the heavy cream.
Is this too sweet?
It’s rich, but not overly sweet. Taste and adjust with a little sugar or extra cocoa if needed.
Can I microwave it instead?
Yes, but do it in short bursts and stir in between to avoid burning the Nutella.
Can I double the recipe?
Absolutely. Just use a bigger pot and keep the ratios the same.
How to Make Nutella Hot Chocolate
Step 1: Heat the Milk and Cream
Pour 2 cups whole milk and ½ cup heavy cream into a small saucepan. Heat over medium-low heat until it’s warm but not boiling.
Step 2: Add the Nutella
Spoon in ½ cup Nutella and stir constantly until fully melted and combined.
Step 3: Add Cocoa, Vanilla & Salt
Whisk in 1 tablespoon unsweetened cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt. Stir until smooth and fully incorporated.
Step 4: Serve and Garnish
Pour the hot chocolate into mugs. Top with whipped cream and 2 tablespoons chopped toasted hazelnuts. Serve immediately.
Leftovers and Storage
Store leftover hot chocolate in a sealed container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave. Stir well before serving.
Wrap-Up
I hope you love this rich and cozy Nutella hot chocolate as much as I do. It’s easy, indulgent, and totally hits the spot. Try it out, then drop a comment below and let me know how it went or if you have any fun twists!
