27 hazelnut hot chocolate Recipes

water, french vanilla powdered coffee creamer, baking cocoa or 3 tbsp hot chocolate powder, coffee liqueur, hazelnut-flavored liqueur, cream (optional)

water, hot milk, hazelnut instant coffee, baking cocoa, dark brown sugar, cream (optional)

dark best-quality chocolate, butter, caster sugar, eggs, chocolate hazelnut spread (nutella is good)

boiling water, chocolate syrup, milk, hazelnut liqueur, garnishes: whipped cream , ground cinnamon, cream-filled cookies

half-and-half, chocolate-hazelnut spread (such as nutella), hazelnut liqueur (such as frangelico)

brewed coffee, hot, chocolate liqueur, hazelnut-flavored liqueur

butter, unsweetened cocoa, instant coffee (optional), water, flour, light brown sugar, baking soda, ground cinnamon, salt, sweetened condensed milk, eggs, vanilla extract, chili powder or 2 tsp cayenne powder, anise flavoring (optional), toasted crushed almonds, toasted crushed hazelnuts, butter, coffee (optional), unsweetened cocoa, sugar, cinnamon, vanilla

hot coffee (1 cup or mug of your favorite , for 1 serving), nutella (or more to taste, depending on the size of your cup or mug), cream (more or less ), chocolate , shaving (or or colored sprinkle) (optional), hazelnut-flavored liqueur , such as frangelico (or more to taste and depending on the size of your cup or mug) (optional)

cocoa (ghirardelli sweet ground chocolate & flavored sauce), caramel sauce (ghirardelli creamy caramel flavored sauce), praline syrup, brewed espresso coffee, steamed milk

hazelnut biscotti (such as la tempesta) or 2 (1 oz) biscotti, fat-free hot fudge (such as hershey s), low-fat coffee ice cream (such as starbuck s latte), sliced ripe bananas (about 4 large), canned refrigerated light whipped cream (such as lucerne or redi-whip)

hazelnut biscotti (such as la tempesta) or plain biscotti, fat-free hot fudge sauce (such as hershey s), low-fat coffee ice cream (such as starbuck s latte), sliced ripe banana (about 4 large), canned refrigerated light whipped cream (such as lucerne or redi-whip)

heavy cream, chilled, almond flavored syrup or 2 tsp hazelnut flavored syrup, almond flavored syrup or 4 tbsp hazelnut flavored syrup, milk, chocolate syrup, hot fresh strong brewed coffee, sliced almonds or chopped nuts, for garnish, maraschino cherry, for garnish

boxed chocolate cake mix, hot cocoa mix, vegetable oil, egg, at room temperature, pure vanilla extract, hazelnuts , roasted, coarsley chopped (may sub with macadamia or almonds), sweetened condensed milk , eagle brand, orange rind, finely grated, pure orange extract, bittersweet chocolate chips, salt

vanilla beans, milk, heavy whipping cream, divided, semisweet chocolate, chopped, nutella, dark brown sugar, sugar, salt, hazelnut liqueur, semisweet chocolate, shaved, chopped hazelnuts, toasted, cinnamon sticks, optional

chocolate syrup, hazelnut syrup, banana syrup, steamed milk

hazelnuts, vanilla ice cream, hazelnut or coffee ice cream, heavy cream, salt, sugar, hazelnut liqueur , such as frangelico, good-quality espresso, hot, bittersweet chocolate, thinly shaved with a vegetable peeler

hot espresso, simple syrup (equal amounts sugar and water heated until sugar dissolves), melted bittersweet chocolate, caramel syrup, hazelnut-flavored liqueur (recommended : frangelico), ice cubes, cream , for serving

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.