Being a chocolate fanatic has its perks. It means I get to test and make a ton of chocolate recipes for my blog, and Food Fanatic. It's sort of the dream job quite frankly. I mean, who wouldn't want to whip up lavish chocolate treats as their career choice? My job is pretty cool, if I do say so myself. Which I believe I just did.
I've been making my own hot chocolate since I was a kid. It was something my mom made very well. Growing up in Canada you learn to make some awesome hot drinks to offset the cold. Our winters can be brutal, so you learn fast how to warm up quickly when you come in from the cold.
My family says I make the best hot chocolate in the world. I'm not sure if it's the best, but it's pretty darn good, if I do say so myself. And I think I just did. I'll admit I was completely fascinated by learning to make the perfect cup of cocoa from a young age.
I think the massive obsession with hot chocolate intensified when I worked the night shift while I was in high school. I worked in a variety store in my small town and they had a great hot chocolate machine. It was a fun little machine to play around with and experiment with when I got bored, and tired.
Usually I would start to get sleepy around 3 or 4 am. No one really came in from about 3 am till about 5 am.
So I would whip up hot chocolate then add things to it for fun. Working in a variety store, I had an endless supply of chocolate bars and treats handy. So I would make different versions of hot chocolate every night.
Years passed and I became a mom to two hooligans. They loved playing out in the snow as kids. Plus, we have horses, so spending time in a freezing cold barn means coming home wicked cold. So I would make them a lot of hot chocolate. Hockey games were followed up with hot chocolate. Riding lessons meant more hot chocolate. Playing in the snow deserved even more hot chocolate.
Honestly I think I've probably tried about 100 different variations on hot chocolate. I know it sounds like a lot, but we're talking about someone who has been making it for well over 30 years. You come up with a lot of concoctions over the course of that time. I never get tired of making it.
The night I made this version we had been out at the barn all day. We got a new horse, so we were out in the cold welcoming her home and spending time settling her in. I think we were at the barn for about eight hours. Needless to say both myself and my daughter came home freezing.
I walked in the door, got in my warm jammies, set a saucepan on the stove, and whipped up a giant batch of hot chocolate. I made half a batch of regular hot chocolate for my daughter, then half a batch of Nutella Hot Chocolate for myself. Then I cuddled up with my Walking Dead blanket on the couch and sipped my way to warmth and happiness.
This recipe is amazing, and so easy to make. I like to keep things simple when making hot chocolate. It doesn't need to be complicated to taste good. Just go for simple ingredients you love. You can't go wrong if you use ingredients you love. I always use 2% milk, it's what I grew up and I love that it's thick. Thick milk works best for creamy hot chocolate.
I also add corn syrup. If you have issues with using corn syrup you can totally substitute honey. Adding a little corn syrup or honey is going to take your hot chocolate to the next level. Not even kidding, it gives it a hint of sweetness and depth of flavour that will blow your hot chocolate loving mind. Trust me, give it a whirl and let me know what you think!
- 4 cups 2% milk
- 1 cup nutella
- 1/4 teaspoon cinnamon, to taste
- 1/8 teaspoon nutmeg, to taste
- 1/4 cup light corn syrup, use honey if you don't consume corn syrup
- whipped cream
- Add milk to a medium size saucepan, turn heat on medium-high. Allow milk to simmer for about 4 to 5 minutes, then add the Nutella.
- Continue to simmer while whisking until all the Nutella dissolves completely into the hot milk.
- Turn heat up a tiny, tiny little bit and allow it to just start to bubble up, then turn off heat and add the spices and corn syrup.
- Stir with a whisk or wooden spoon for about 1 to 2 minutes, until the corn syrup is well incorporated.
- Pour into mugs. Top with whipped cream or marshmallows if desired.
- Serve with a big old Nutella loving smile.
- You can omit the cinnamon and nutmeg if you like. We love the added spice to our hot chocolate.
Le Creuset 3-quart Stainless Steel Saucepan
Le Creuset Revolution Spatula