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Great addition to Hot Chocolate ...

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... Nutella.

Tried it last night.

A big spoonful swirled into my hot chocolate and a quick zap in the microwave to make sure it melted. Smooth, creamy and gives just the right punch to the hot chocolate without making it too sweet.

Just thought I'd share. Much better than marshmallows ... and plus, it was a big hit with my nephew, which is always a good thing.

Cheers.

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  1. I like to add peppermint schnapps every once in a while :)

    1 Reply
    1. re: amopdx

      My mom does amaretto. (Peach Schnapps w/ Cider too!) Nutella sounds awfully good, even though I'm partial to cinnamon!

    2. Spiced rum and whipped cream...In Nfld. it's called a snowball. (Probably not so good for your nephew)

      1. Bourbon.

        1. one milk chocolate Lindt Truffle after the hot chocolate is heated through...I just plop one in my mug..Mmmm good

          1. A touch of seasalt works for me, especially when hot chocolate is too sweet and rich. A touch of cayenne is also pretty amazing.

            1. A touch of cinnamon and cayenne, in a dark chocolate made with very little milk.
              A teeny bit of butter and a dash of rum (or rum flavouring) in milk hot chocolate.
              White hot chocolate (I like ghiradelli brand) stirred with a candy cane -- serve this around the winter holidays in a seasonal mug, and everything will think you are "so together it's scary".

              Just don't tell them if the candycanes are from last year. ;)

              1. Sounds good. But then again anything with Nutella is divine.

                1 Reply
                1. re: JaredR

                  at christmas, I found imported Italian hazelnut/chocolate paste. Man, Nutella pales in comparison. Find some if you can; two or three times the price but worth every cent. Try a well stocked metro deli. Not nearly as sugary, deeper chocolate flavor and smooth as silk.

                2. Have you tried creamy peanut butter? Unbelievable.

                  1. Infusing the cream/milk with a teabag of Earl Grey , then using that to make hot choc.

                    1. Bailey's or Creme de Menthe

                      Made w/ white chocolate (my fave) and maybe candy canes
                      Vanilla also is a great chocolate flavor heightener... good w/ almond and vanilla extract too
                      Vanilla and malted milk powder (I love malt too)

                      1. baileys irish creme!!

                        1. a drop or two of almond extract... delicious...

                          1 Reply
                          1. re: kabrown

                            Ever since I made "Mexican" hot chocolate for a theme party and experimented with some additions to my chocolate, I have been adding a whiff of viet cinnamon, a drop of almond extract, and a good bit of salt. Oddly, I found that vanilla extract was not a positive addition.

                          2. Question: does the Nutella leave an oil slick floating on top? I think of it as being pretty greasy.

                            Love the Lindt truffle idea--they make those balls in mint, which might work nicely.

                            1 Reply
                            1. re: foodshark73

                              On the Nutella ... not really, at least I haven't noticed. I tend to think of Nutella as having the same "grease" quotient as peanut butter.

                            2. Ginger! I get 'instant' ginger tea (it's like granules that dissolve in the liquid) from the asian grocery store and put 1/2 the serving in...

                              1 Reply
                              1. re: jdubboston

                                That's a brilliant idea!

                              2. Frangelico gives you that yummy hazelnut flavor with a little extra kick ;-)