Nutella is one of those things that has always been around but only somewhat recently became popular (at least in the U.S.). Put on top of everything from waffles and toast to strawberries and whipped cream, Nutella has the transformable ability to up just about any food’s game and make it that much better.
To me, Nutella tastes like the holidays, but whatever time of the year it is, it’s never too late (or too early) for some sweet new take on hot chocolate. Now this a very simple recipe so simple you’ll probably wonder why you hadn’t thought of it before! Even though I grew up with Nutella and have always loved chocolate hazelnut things, I’d never thought of Nutella hot chocolate until I had some at a certain cafe in Berkeley.
Once I did, I knew I had to have more.
As it turns out, for the price of four-to-five dollar drink, you can buy a whole jar of Nutella and make it many, many times at home.
I’m not telling you that you could also make some serious dough making this for any sort of fundraising event your student club/society/or theatre event might have but…that’s exactly what I’m saying. You’re welcome.
A saucepan
Nutella (2 tablespoons for a single serving, add two for each additional serving)
Milk (one cup per serving)
Whipped cream and other toppings (if desired)
Your favorite mug (not a requirement, but makes it taste better…it’s science)
Yes, that’s really it. Really, ever so simple, takes next to no time at all, but tastes amazing. Jackpot. We’ve struck gold, everyone.
2 percent, whole, soy, almond milk…Any kind will do. Put the saucepan on medium heat, there’s no need to boil it (we want to avoid curdling at all costs). Just make sure it gets nice and toasty.
Once you’ve added the Nutella, it’ll sort of float in it as an amorphous blob at first, just stir it, round and round, until it’s nice and dissolved and melted into a lovely chocolate color. Make sure you stir it continuously or it may get a little film on top. (Not harmful, but not as nice, texture-wise.)
Once that’s done, the rest is up to you. You can whip it until it becomes nice and frothy, or you can pour it out and pile whipped cream on high. You can even drizzle a little Nutella on top for extra panache. Go nuts… hey, why not add nuts? Really, anything is possible. But if you’re basic and want it plain, that’s perfectly fine too.
If you make enough for yourself and whatever lucky person you may share it with, you can save some, refrigerate it, and then drink it cold-or even add a little ice cream and make yourself a Nutella milkshake or frappe. I’m not saying I’m a genius, but I am saying the possibilities are endless. And also, you’re welcome. Again.
Also, if you’re not a big Nutella fan (in which case, hello, what an interesting read you’ve chosen for yourself today), you can try the same recipe but with peanut butter and Hershey’s syrup (basically the American version of the hazelnut-chocolate combo…in fact, why isn’t there a Peanutella?...Copyrighting this, pronto.)
In fact, why not both? (Though maybe not at the same time, the world’s not ready for that just yet.)
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