Our Favorite Nutella Hot Chocolate Recipe

From Peter Salerno’s Kitchen: Nutella Hot Chocolate Recipe

It’s been bitterly cold in the Northeast lately, which means that the team at Peter Salerno Inc. needs as many ways to keep warm as possible – both at home and at their award-winning design showroom!

(Read about Peter Salerno Inc.’s Innovative Showroom Award here…)

We don’t have to tell you how sweet and comforting a mug of hot chocolate is. And we could go on for days about how delicious Nutella is. But when we found out that A Beautiful Mess put the two together… well, our winter got a lot warmer.

A delicious recipe for Nutella hot chocolate. (Photo and recipe courtesy of A Beautiful Mess)
A delicious recipe for Nutella hot chocolate. (Photo and recipe courtesy of A Beautiful Mess)

A Beautiful Mess is run by sisters Elsie Larson and Emma Chapman. According to the website, their blog is “focused on creating happiness every day through a homemade lifestyle”. That’s a mission statement we can get behind!

Their recipe for Nutella Hot Chocolate is absolutely spectacular. It’s a great blend of sweet and a little salty, rich and smooth. And it’s the perfect, decadent way to treat yourself on a cold winter day – try it!

From Peter Salerno’s Kitchen: Nutella Hot Chocolate Recipe (courtesy of A Beautiful Mess):

Ingredients (2 servings)

1 1/2 cups milk
1/4 cup Nutella
1/8 teaspoon cinnamon
dash of sea salt
fresh whipped cream (optional)


  1. Add your milk to a small pot and heat the milk over low-medium heat until warm (don’t let the milk boil; just warm it slowly).
  2. Once the milk has warmed, add your Nutella and stir regularly with a whisk until all the spread has dissolved.
  3. Add the cinnamon and salt, and stir until combined.
  4. Pour into mug and garnish with a dollop of whipped cream.

Our Favorite Recipe for Italian Hot Chocolate [Epicurious]

Our Favorite Recipe for Italian Hot Chocolate [Epicurious]

This is Peter Salerno Inc.’s Favorite New Italian Hot Chocolate

Epicurious has done it again. It seems to be a recurring trend that every recipe Peter Salerno’s staff finds on Epicurious is out of this world, but with this fabulous recipe for Italian Hot Chocolate, they have outdone themselves again.

Epicurious Italian Hot Chocolate recipe, courtesy of Fred Thompson. (Photo: Wiki Commons)
Epicurious Italian Hot Chocolate recipe, courtesy of Fred Thompson. (Photo: Wiki Commons)

“Nun’s Revenge” Italian Hot Chocolate is a recipe penned for Epicurious by Fred Thompson, and its sensual and unique ingredients create an absolutely mesmerizing experience for the taste buds. Even the most discerning Italian home chef (including Peter Salerno himself) will find this recipe to be one of the finest, simplest Italian Hot Chocolates available.

The secret? Thompson’s Epicurious recipe includes fine bittersweet chocolate, orange zest, and arrowroot for thickening. Be sure to follow the instructions closely and serve immediately for the best tasting experience possible.

We hope you enjoy this recipe as much as we do!

Epicurious: “Nun’s Revenge” Italian Hot Chocolate Recipe by Fred Thompson

Serves 2 in cappuccino cups or 4 in espresso cups


  • 1/2 cup plus 2 tablespoons half-and-half
  • 1 teaspoon arrowroot
  • 1 tablespoon sugar
  • 2 ounces bittersweet chocolate (at least 70 percent cacao), chopped
  • 2 to 4 strips orange zest for garnish


1. In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.

2. Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges, whisk in the sugar. Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.

3. Remove from the heat and quickly whisk in the chocolate until smooth.

4. Pour into cups, top each with a piece of orange zest, and serve immediately.

The original article on Epicurious was reprinted with permission from Hot Chocolate: 50 Heavenly Cups of Comfort by Fred Thompson, © September 2006 Harvard Common Press.