Makes one cocktail.
Stir chocolate hazelnut spread and chocolate syrup into hot chocolate before adding whisky. Top with whipped cream, garnish with cocoa powder, and serve.
*Recipe for toasted walnut and vanilla bean infused VHW Port Cask Finished Whisky: Pour 750 ml bottle of VHW Port Cask Finished 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 at least four days.