Melted Nutella. Need we say more? Our updated version of hot chocolate is made in a slow cooker, just for kicks, and after cooking, can be kept on the "warm" setting for one hour.
In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, chocolate-hazelnut spread, the 1/2 cup caramel sauce, the cocoa powder and espresso powder.
Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.
If desired, add hazelnut liqueur (Frangelico) to each mug before adding the hot drink.