Cozy Spiced Cocoa Hazelnut Hot Chocolate

Quick Recipe Version (TL;DR)

• Yield: 2 cozy mugs (about 1 1/4 cups each)
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes

Quick Ingredients

• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) water
• 1/4 cup (75 g) chocolate-hazelnut spread (Nutella-style)
• 3 tbsp (24 g) unsweetened cocoa powder
• 2 tbsp (24 g) sugar (or maple syrup, to taste)
• 3 tbsp finely chopped toasted hazelnuts, divided
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cardamom
• Pinch ground cloves and pinch fine sea salt
• 1 tsp pure vanilla extract
• Optional: whipped cream, extra cocoa, extra hazelnuts for topping

Do This

• 1) Gently heat milk and water in a saucepan over medium-low until steaming, not boiling.
• 2) Stir in 2 tbsp of the toasted hazelnuts plus all the cinnamon, nutmeg, cardamom, cloves, and salt; simmer 2–3 minutes.
• 3) In a small bowl, whisk cocoa, chocolate-hazelnut spread, sugar, and a ladleful of hot milk into a smooth paste.
• 4) Whisk the paste back into the pot; keep heating and whisking until hot, silky, and slightly thickened, 2–3 minutes.
• 5) Remove from heat, stir in vanilla, and taste; adjust sweetness or spices.
• 6) Strain through a fine mesh sieve if you prefer it smooth, or leave hazelnut bits for texture.
• 7) Pour into warm mugs, top with whipped cream, reserved hazelnuts, and a dusting of cocoa or cinnamon; serve immediately.

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Why You’ll Love This Recipe

• It tastes like a grown-up mug of Nutella, with deep cocoa and real toasted hazelnut flavor.
• Warm spices like cinnamon, nutmeg, and cardamom make it cozy without overpowering the chocolate.
• Ready in about 10–12 minutes on the stovetop, with simple pantry ingredients.
• Easily adaptable: make it extra rich, dairy-free, or turn it into a mocha with coffee.

Grocery List

• Produce: None required (optional: orange for zest or peel garnish).
• Dairy: Whole milk, heavy cream or canned whipped cream (for topping, optional).
• Pantry: Chocolate-hazelnut spread (Nutella-style), unsweetened cocoa powder, granulated sugar or maple syrup, whole hazelnuts (roasted or raw), ground cinnamon, ground nutmeg, ground cardamom, ground cloves, vanilla extract, fine sea salt.

Full Ingredients

For the Spiced Cocoa-Hazelnut Drink

• 2 cups (480 ml) whole milk (or oat/almond milk for dairy-free)
• 1/2 cup (120 ml) water
• 1/4 cup (75 g) chocolate-hazelnut spread (Nutella-style)
• 3 tbsp (24 g) unsweetened cocoa powder
• 2 tbsp (24 g) granulated sugar, or 2–3 tbsp pure maple syrup, to taste
• 2 tbsp (about 15–18 g) finely chopped toasted hazelnuts (simmered into the drink)
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cardamom
• Pinch ground cloves (about 1/16 tsp)
• Pinch fine sea salt
• 1 tsp pure vanilla extract

For Garnish (Optional but Lovely)

• 1 tbsp finely chopped toasted hazelnuts (reserved from above or extra)
• Whipped cream (about 2–3 tbsp per mug)
• Extra unsweetened cocoa powder or ground cinnamon, for dusting
• Optional: dark chocolate shavings, a light drizzle of chocolate-hazelnut spread, or a strip of orange zest for a citrusy aroma

If You Need to Toast the Hazelnuts

• 1/4 cup (about 30 g) whole hazelnuts (will yield about 3 tbsp chopped)

Step-by-Step Instructions

Step 1: Toast the hazelnuts (if they are not already toasted)

If your hazelnuts are raw or pale, toast them first for the best flavor. Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a small baking sheet. Toast for 6–8 minutes, shaking the pan halfway, until the nuts are fragrant and lightly browned. Watch closely near the end, as they can burn quickly.

Let the hazelnuts cool slightly, then rub them in a clean kitchen towel to remove most of the skins (some skin is fine). Finely chop them until you have about 3 tablespoons total. Set aside 2 tablespoons for infusing the drink and 1 tablespoon for garnish.

Step 2: Warm the milk with spices and hazelnuts

In a medium saucepan, combine the whole milk and water. Add 2 tablespoons of the finely chopped toasted hazelnuts, the ground cinnamon, nutmeg, cardamom, ground cloves, and a pinch of fine sea salt. Place the pan over medium-low heat.

Heat gently, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, 3–4 minutes. Do not let it come to a full boil, which can cause the milk to scorch or form a skin. Once steaming, reduce the heat to low and let the mixture gently simmer for 2–3 minutes so the spices and hazelnuts can infuse the milk.

Step 3: Make a smooth cocoa-hazelnut paste

While the milk mixture is infusing, add the unsweetened cocoa powder, chocolate-hazelnut spread, and sugar (or maple syrup) to a heatproof bowl or large mug. Ladle about 1/4 cup (60 ml) of the hot milk mixture into the bowl.

Whisk vigorously until you have a silky, lump-free paste. This step ensures the cocoa fully dissolves and the chocolate-hazelnut spread emulsifies smoothly into the drink, preventing dry cocoa pockets or streaks of spread.

Step 4: Combine and heat until silky and hot

Pour the cocoa-hazelnut paste back into the saucepan with the rest of the hot milk. Whisk well to combine, scraping the sides of the bowl so you do not waste any of the chocolatey mixture. Keep the pan over low to medium-low heat.

Heat the drink for another 2–3 minutes, whisking constantly, until it is very hot and slightly thickened, but still pourable. Aim for just below a simmer: it should steam vigorously with tiny bubbles around the edges, about 175–185°F (80–85°C). Remove from the heat and stir in the vanilla extract.

Step 5: Strain (optional) and adjust to taste

If you prefer a completely smooth, café-style drink, pour the hot mixture through a fine-mesh sieve into a heatproof jug or directly into your mugs, pressing gently on the hazelnut bits with the back of a spoon to extract all the flavor. Discard the solids. If you like some texture, you can skip straining and leave the tiny hazelnut pieces in the drink.

Taste and adjust: add a little more sugar or maple syrup if you want it sweeter, or an extra pinch of cinnamon if you crave more warmth. If the drink is thicker than you like, whisk in a splash of hot water or milk. If it is not hot enough, return briefly to the stove over low heat, stirring constantly.

Step 6: Serve in warm mugs with cozy toppings

Warm your mugs by filling them with hot water for a minute, then empty and dry them. Pour the spiced cocoa-hazelnut drink into the mugs. Top with a generous swirl of whipped cream, if using. Sprinkle with the reserved 1 tablespoon of finely chopped toasted hazelnuts and dust lightly with cocoa powder or cinnamon.

For an extra-special presentation, add a few dark chocolate shavings or a very thin drizzle of warmed chocolate-hazelnut spread over the whipped cream. Serve immediately while piping hot and steamy, ideally with a good book, a blanket, or a crackling fire nearby.

Pro Tips

• Do not boil the milk. Gentle heat keeps the drink smooth and prevents a cooked or scorched milk flavor. Aim for steaming with tiny bubbles, not a rolling boil.
• Adjust the sweetness at the end. Chocolate-hazelnut spreads vary in sweetness. Start with the lower end of sugar or maple syrup and add more to taste once everything is hot and blended.
• Use high-quality cocoa. A good unsweetened cocoa powder makes a noticeable difference in depth and richness, especially since there is no solid chocolate in this recipe.
• Froth for café vibes. Before pouring into mugs, use a milk frother or whisk vigorously to create a light foam on top. This makes the drink feel extra luxurious.
• Batch the spice mix. Mix cinnamon, nutmeg, cardamom, and cloves in a small jar in advance. Then you can scoop a teaspoon or so into milk whenever you want a quick mug.

Variations

• Dairy-free / vegan: Use a rich plant milk like oat, cashew, or almond instead of whole milk, and choose a dairy-free chocolate-hazelnut spread. Sweeten with maple syrup or coconut sugar. Top with coconut whipped cream.
• Spiced mocha version: Replace the 1/2 cup (120 ml) water with 1/2 cup strong brewed coffee or 2 shots of espresso. Proceed with the recipe for a deeply chocolatey, hazelnut-spiced mocha.
• Extra-nutty and thick: Add an extra tablespoon of chopped hazelnuts to the simmering milk and skip straining, or blend the finished drink with an immersion blender for a thicker, nuttier texture.

Storage & Make-Ahead

This drink is at its very best freshly made, but you can prepare it ahead for easy reheating. Cool any leftover spiced cocoa-hazelnut drink to room temperature, then transfer to an airtight jar or bottle and refrigerate for up to 3 days. Reheat gently in a saucepan over low heat, whisking often, until hot and steamy but not boiling. You may need to add a splash of milk or water to loosen the texture if it has thickened in the fridge. Add whipped cream and garnishes only just before serving. The toasted hazelnuts and premixed spices can be prepared several days ahead and stored separately in sealed containers at room temperature.

Nutrition (per serving)

Approximate values for one of 2 servings, using whole milk, granulated sugar, and including the simmered hazelnuts but not whipped cream or extra toppings: about 450 calories; 24 g fat; 13 g saturated fat; 50 g carbohydrates; 4 g fiber; 40 g sugars; 10 g protein; 150 mg sodium. Values will vary based on the brand of chocolate-hazelnut spread, choice of sweetener, and type of milk used.