Hazelnut Hot Chocolate
By Vitamix
Images
Serves
Makes 4 servings
Ingredients
- ½ cup (70 g) hazelnuts, whole with skin on
- 10 ounces (284 g) semi-sweet chocolate, coarsely chopped
- 3 cups (720 ml) whole milk, cold
- 1 cup (240 ml) heavy cream, cold
- ¼ cup (20 g) Dutch processed cocoa powder, European-style
- 2 tablespoons (18 g) powdered sugar, or as needed
- ¼ cup (74 g) chocolate hazelnut spread, store-bought or homemade
- ½ cup (120 ml) heavy cream, whipped into stiff peaks, for topping
Procedure
Who needs peanut butter when there’s hazlenut? This rich, chocolate-hazlenut drink is just what the doctor ordered for cold, blustery days. This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the variable speed, processing time or ingredient quantities.
Preheat the oven to 300°F (180°C). Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.
Place skinned hazelnuts into the Vitamix container and secure lid.
Select Variable 6.
Use the On/Off switch to quickly pulse until just evenly ground, but not floury; set aside.
In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.
Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavor. Heat the milk until it is warm, but not boiling, over low heat. Remove from the heat and add the blended chocolate and chocolate hazelnut spread. Mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.
Chef’s Tip: Enhance the flavor of this hot chocolate by adding a pinch of chili powder, cinnamon, sea salt, or a splash of vanilla extract to the drink before serving.
Preheat the oven to 300°F (180°C). Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.
Place skinned hazelnuts into the Vitamix container and secure lid.
Select Variable 6.
Use the On/Off switch to quickly pulse until just evenly ground, but not floury; set aside.
In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.
Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavor. Heat the milk until it is warm, but not boiling, over low heat. Remove from the heat and add the blended chocolate and chocolate hazelnut spread. Mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.
Chef’s Tip: Enhance the flavor of this hot chocolate by adding a pinch of chili powder, cinnamon, sea salt, or a splash of vanilla extract to the drink before serving.
Hazelnut Hot Chocolate
By Vitamix
Serves
Makes 4 servings
Ingredients
- ½ cup (70 g) hazelnuts, whole with skin on
- 10 ounces (284 g) semi-sweet chocolate, coarsely chopped
- 3 cups (720 ml) whole milk, cold
- 1 cup (240 ml) heavy cream, cold
- ¼ cup (20 g) Dutch processed cocoa powder, European-style
- 2 tablespoons (18 g) powdered sugar, or as needed
- ¼ cup (74 g) chocolate hazelnut spread, store-bought or homemade
- ½ cup (120 ml) heavy cream, whipped into stiff peaks, for topping
Procedure
Who needs peanut butter when there’s hazlenut? This rich, chocolate-hazlenut drink is just what the doctor ordered for cold, blustery days. This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the variable speed, processing time or ingredient quantities.
Preheat the oven to 300°F (180°C). Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.
Place skinned hazelnuts into the Vitamix container and secure lid.
Select Variable 6.
Use the On/Off switch to quickly pulse until just evenly ground, but not floury; set aside.
In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.
Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavor. Heat the milk until it is warm, but not boiling, over low heat. Remove from the heat and add the blended chocolate and chocolate hazelnut spread. Mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.
Chef’s Tip: Enhance the flavor of this hot chocolate by adding a pinch of chili powder, cinnamon, sea salt, or a splash of vanilla extract to the drink before serving.
Preheat the oven to 300°F (180°C). Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.
Place skinned hazelnuts into the Vitamix container and secure lid.
Select Variable 6.
Use the On/Off switch to quickly pulse until just evenly ground, but not floury; set aside.
In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.
Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavor. Heat the milk until it is warm, but not boiling, over low heat. Remove from the heat and add the blended chocolate and chocolate hazelnut spread. Mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.
Chef’s Tip: Enhance the flavor of this hot chocolate by adding a pinch of chili powder, cinnamon, sea salt, or a splash of vanilla extract to the drink before serving.