Hazelnut Chocolate Coffee
A creamy, nutty, and chocolatey coffee indulgence that blends rich espresso, toasted hazelnuts, and velvety chocolate milk. Perfect for cozy moments, this warm drink is a comforting treat with an irresistible balance of flavors.
Ingredients
- 2 shots of espresso approximately 2.5 ounces
- 1-2 tablespoons of hazelnut syrup
- 8 ounces of chocolate milk
- 3 cups 720 ml almond milk or milk alternative
- ½ cup 40 g cocoa powder
- ½ cup 70 g toasted hazelnuts
- 2 tablespoons raw cashews
- 10 pitted dates 90 g
- Optional: Whipped cream for topping
- Optional: Caramel sauce for drizzling
Instructions
- 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.
Notes
- Toasting the hazelnuts enhances their flavor, so don’t skip this step. Adjust sweetness by adding more dates or a drizzle of honey. For a richer texture, use whole milk or cream instead of almond milk.