Makes one cocktail.
Stir Nutella and chocolate syrup into hot chocolate before adding whisky. Top with whipped cream, garnish with cocoa powder, and serve!
*Toasted Walnut and Vanilla Bean Infused Whisky: Pour 750 milliliter bottle Port Cask Finished Virginia-Highland Whisky into a container with ½ cup lightly toasted walnuts (toast in a 350 degree oven for 10 minutes, flip halfway through). Add one split vanilla bean and let sit for two or more days.