Hazelnut Coffee Dream Recipe

If using instant Nescafé, dissolve 1 tsp in 2 tablespoons of hot water. Stir until fully dissolved and let cool slightly (1–2 minutes). If you prefer a stronger coffee flavor, use 1.5 tsp.

Toast the hazelnuts (if not pre-toasted): heat a small dry skillet over medium heat and toast 2 tablespoons hazelnuts, tossing frequently, until fragrant and lightly browned, about 3–4 minutes. Cool, then chop roughly for garnish.

Prepare blender and rim (optional)

Warm 1 tablespoon Nutella for 5–10 seconds in the microwave until slightly runny. Dip the rim of your serving glass into the warmed Nutella and rotate to coat. Place the glass in the freezer for 2–3 minutes to set, if desired.

Add 2 cups vanilla ice cream, 1 cup whole milk, the dissolved Nescafé, 3 tablespoons Nutella, 1 tablespoon hazelnut syrup, and 1 teaspoon sugar (if using) to a blender.

If you want a thicker, icier texture, add 4 ice cubes. Secure the lid and blend on medium-high until smooth and fully combined, about 20–30 seconds. Scrape down the sides once if necessary and pulse again to ensure Nutella is evenly incorporated.

Taste and adjust: add a little more milk if too thick, or a small extra splash of hazelnut syrup or 1/2 teaspoon sugar if you prefer sweeter. Blend briefly to combine adjustments.

Pour the blended drink into the prepared glass.

Top with about 1/2 cup whipped cream. Drizzle the remaining 1 tablespoon Nutella over the whipped cream (warm slightly if needed to pour).

Sprinkle chopped toasted hazelnuts and chocolate shavings or dust with cocoa powder over the top.

Serve immediately with a straw and a long spoon.