Brew two shots of espresso using your preferred method.
In a blender, combine toasted hazelnuts, cashews, pitted dates, cocoa powder, and hazelnut syrup. Blend until finely ground.
Pour in 3 cups of almond milk and blend for about 5 minutes and 45 seconds until creamy.
Heat the chocolate milk on the stove or in the microwave until steaming.
In a large cup, combine the blended nut mixture with the brewed espresso shots, followed by the chocolate milk. Stir well.
Top with whipped cream and drizzle with caramel sauce if desired.
For a cold version: Use ice and cold brew coffee instead of espresso, blending all ingredients until smooth.
