Scoop 2 scoops of vanilla ice cream into the blender. Add 120 ml whole milk and 30 ml hazelnut syrup. If you prefer a thicker shake use less milk (90 ml); for thinner, use up to 150 ml.

If you want the drink very cold and slightly diluted, add 2 ice cubes to the blender. (Optional: skip ice to preserve creaminess.)

Coffee component

Brew espresso

Brew one double espresso (about 60 ml) or prepare 60 ml strong hot coffee. Let it cool for 1 minute so it is hot but not boiling; if you prefer a warm contrast pour it in immediately.

If you use very hot espresso, let it rest 30–60 seconds to avoid melting the ice cream too quickly when combined.

Combine & blend

Blend ingredients

Pour the brewed espresso into the blender with the ice cream, milk and hazelnut syrup. Secure lid and blend on medium speed for 10–20 seconds until smooth and slightly frothy. Taste and adjust: add 5–10 ml extra hazelnut syrup for more sweetness or 10–20 ml milk if too thick.

If you prefer layered presentation instead of blending, spoon the ice cream and milk mixture into the glass, then slowly pour the hot espresso over the back of a spoon so it creates a light layer; drizzle hazelnut syrup on top.

Toppings & serve

Pour the blended hazelnut latte ice cream into a tall chilled glass (about 350–470 ml).

Top with 2 tablespoons whipped cream. Drizzle 5 ml extra hazelnut syrup over the cream. Sprinkle 1 tablespoon toasted chopped hazelnuts and 1 teaspoon chocolate shavings on top.

Serve immediately with a long spoon and straw. Optional: garnish the rim with a little crushed hazelnut for an extra finish.