Hazelnut Hot Chocolate

This drink layers cocoa with hazelnut syrup for a round, praline-like aroma, then gets a soft cream topping and a light crunch from chopped hazelnuts. Serve it hot and drinkable, not thick like pudding.

By Julienne

Cook time: 8 minutes

Servings: 2

Ingredients

• 360 ml whole milk divided
• 16 g unsweetened cocoa powder sifted if lumpy
• 20 g granulated sugar divided
• 1 g fine salt
• 120 ml whole milk divided
• 30 ml hazelnut syrup
• 2 ml vanilla extract
• 60 ml heavy cream chilled, for whipping
• 5 g granulated sugar for whipped cream
• 20 g hazelnuts roughly chopped

Instructions

1. In a small saucepan, whisk together 360 ml of the milk, the cocoa powder, 20 g of the granulated sugar, and the salt until mostly smooth. The cocoa is dispersed and the mixture looks evenly brown with no dry pockets.
2. Set the pan over medium heat and whisk frequently for 3 to 5 minutes until steaming hot and just starting to steam more actively around the edges. Do not boil. The hot chocolate is steaming and glossy, with no scorching on the bottom.
3. Whisk in the remaining 120 ml milk, the hazelnut syrup, and the vanilla extract. Taste and add the optional extra 5 g sugar only if you want it sweeter. The drink tastes balanced, cocoa-rich, and clearly hazelnut-scented.
4. In a cold bowl, whisk the heavy cream with the 5 g sugar until softly whipped, with spoonable peaks that still droop at the tip. Soft peaks form; the cream holds shape but is still smooth and billowy.
5. Divide the hot chocolate between 2 heatproof mugs, top each with whipped cream, and finish with the chopped hazelnuts. Each mug is topped with a white cap of cream and a visible sprinkle of hazelnuts.