- ¼ cup hazlenuts
- 3 Tbs real ground coffee + 1 cup boiling water (or 1 Tbs instant coffee)
- 3 Tbs coconut palm sugar, or, dates, maple syrup or agave
- 1 cup almond or soy milk
- 1 cup of ice
- Steep coffee and boiling water in a plunger. Let it sit until needed.
- Scatter hazelnuts on a lined baking tray and bake on 180C for 15 minutes. Let cool and roughly brush off skin using your hands (it’s fine if you can’t get it all). Blend hazelnuts until it resembles rough almond meal.
- Strain off coffee and pour into the blender with all other ingredients and blend until smooth. Add extra sugar or coffee to your liking.
- Optional: add a scoop of dairy-free ice cream for an even creamier treat.
A few months ago while visiting our future home city, that is the food capital no other than Melbourne, I had the pleasure of experiencing the best hazelnut hot chocolate of my life.
Down one of the many cobbled lane ways of the bustling cold city, we met a friend for coffee. After already meeting many people for coffees, I couldn’t exhaust my adrenal glands with anymore caffeine. So what better option on a drizzly Melbourne day than hot chocolate. And damn am I glad I did.
This warm and creamy cup of hot cocoa didn’t just have your usual dash of hazelnut syrup laced through the warm milk, this contained REAL pieces of hazelnut that coated the palate and provided an unusual crunch. It was just amazing.
So that inspired me to create my own rendition in the form of hazelnut iced coffee using REAL hazelnuts and REAL coffee. Of course you can also enjoy this beverage warm if its not quite warm enough for iced coffee.
Quite simple, and super satisfying.