Nutella Hazelnut Mocha Recipe

Ingredients

Espresso: 2 shots (about 2 oz or 60 ml) or 1/2 cup strong brewed coffee
Milk: 1 cup (240 ml), whole or 2% for creaminess (or non-dairy alternative like oat or almond milk)
Nutella: 2 tablespoons
Cocoa Powder: 1 tablespoon, unsweetened
Hazelnut Syrup: 1 tablespoon (or 1/2 teaspoon hazelnut extract for a sugar-free option)
Sugar: 1-2 teaspoons, optional, to taste
Whipped Cream: Optional, for topping
Chopped Hazelnuts: 1 tablespoon, optional, for garnish
Chocolate Shavings or Cocoa Powder: Optional, for garnish

Prepare the Espresso
Brew 2 shots of espresso or 1/2 cup of strong coffee. Set aside.
Heat the Milk
In a small saucepan over medium heat, combine the milk, Nutella, cocoa powder, and hazelnut syrup. Whisk continuously until the mixture is steaming and the Nutella and cocoa are fully dissolved (about 3-4 minutes). Do not let it boil. Alternatively, use a milk frother to heat and blend the mixture.
Combine Espresso and Milk Mixture
Pour the brewed espresso into a large mug. Slowly add the warm Nutella-milk mixture, stirring gently to combine.
Adjust Sweetness
Taste and add 1-2 teaspoons of sugar if desired, stirring until dissolved.
Optional Toppings
Top with whipped cream, a sprinkle of chopped hazelnuts, and chocolate shavings or a dusting of cocoa powder for extra flair.
Serve
Serve immediately while hot, and enjoy your rich, nutty, chocolatey mocha!

Make it Iced: Brew the espresso and let it cool. Blend the Nutella, cocoa powder, and hazelnut syrup with cold milk, then pour over ice with the cooled espresso.
Storage: Best enjoyed fresh. If you have leftover milk mixture, store it in an airtight container in the fridge for up to 2 days and reheat gently before using.
Customization: Adjust the Nutella or hazelnut syrup quantities to your taste for a stronger chocolate or hazelnut flavor.