Hot Chocolate with a Twist: Nutella!
- Carbohydrate 23.8695174852868 g
- Cholesterol 169.28 mg
- Fat 53.930129992963 g
- Fiber 1.6845750204656 g
- Protein 6.00076749871946 g
- Saturated Fat 36.3647312432723 g
- Serving Size 1 1 Serving (209g)
- Sodium 82.1224999902954 mg
- Sugar 22.1849424648212 g
- Trans Fat 2.70624824969064 g
- Calories 597 calories
Step-by-step
- Pour about 1/4 of the milk into a saucepan on medium-low heat.
- Add the Nutella and whisk until blended.
- Slowly stir in the remaining milk.
- Add a pinch of cinnamon and whisk until hot and frothy.
- Carefully pour the mixture into a mug, add whipped cream, an extra sprinkle of cinnamon, and enjoy!
Emulsifying thick hazelnut spread directly into cold dairy requires starting with a fraction of the total liquid rather than dumping everything into the pot at once. Whisking two tablespoons of Nutella into just one-quarter cup of milk over medium-low heat creates a concentrated, smooth paste without clumps. Hazelnut spreads contain palm oil and high sugar concentrations that resist immediate integration when chilled liquids overwhelm the fat matrix. Building a concentrated base first ensures the cocoa solids and cocoa butter disperse evenly before diluting the mixture with the remaining liquid.
Whole milk yields the best mouthfeel, but plant-based alternatives perform differently based on their protein and fat content. Oat milk contains starches that thicken the beverage naturally, whereas almond milk introduces a watery body unless supplemented with a splash of heavy cream. Dairy-free milks lack the milk fat necessary to achieve a velvety texture on their own. Adjust the quantity of spread downward if using sweetened vanilla milks to prevent the final drink from becoming cloying.
Hot chocolate historically evolved from Mesoamerican roasted cacao seed beverages into the sweetened European dairy infusions popularized during the seventeenth century. Early versions relied on solid drinking chocolate blocks dissolved in water or wine before milk became the standard European vehicle. Incorporating modern hazelnut spreads updates this lineage by utilizing pre-refined paste containing emulsifiers that stabilize the suspension faster than traditional grated block chocolate.
Whisking the final mixture until frothy incorporates air to lighten the heavy fats present in the spread. Maintain the heat below a simmer to prevent scorching the milk proteins at the bottom of the saucepan. Pour the hot liquid immediately into a pre-warmed ceramic mug to retain serving temperature. Top with whipped cream and ground cinnamon just before consumption to contrast the warm beverage.
