Hazelnut Coffee Recipe

Hazelnut Coffee

1. 1

   Brew the coffee

   Brew 2 cups of strong hot coffee using your preferred method (drip, French press, or espresso). Aim for a slightly stronger-than-normal brew so the hazelnut flavor stands out. Keep coffee hot.

2. 2

   Prepare milk

   Pour 1 cup whole milk and 2 tablespoons heavy cream into a small saucepan and warm over medium-low heat until hot but not boiling (steaming, about 150°F / 65°C). Alternatively, heat in the microwave in 20–30 second bursts. If you have a milk frother, froth the warmed milk until slightly foamy.

3. 3

   Sweeten and flavor

   Add 2 tablespoons hazelnut syrup to the hot brewed coffee and stir until dissolved. If using, add 1 teaspoon granulated sugar or simple syrup and 1 teaspoon hazelnut liqueur; stir to combine. Taste and adjust sweetness or hazelnut intensity by adding up to an additional 1 tablespoon syrup if desired.

4. 4

   Combine coffee and milk

   Divide the flavored coffee between two 8-oz cups (about 1 cup coffee per cup). Slowly pour equal portions of the hot frothed milk and cream mixture over the coffee, holding back foam with a spoon, then spooning foam on top.

5. 5

   Garnish and serve

   Lightly dust each cup with a pinch of ground cinnamon or cocoa powder (about 1/8 tsp each). Sprinkle chopped toasted hazelnuts (about 1/2 tablespoon per cup) on top for crunch and extra aroma. Serve immediately.

6. 6

   To toast hazelnuts (if needed)

   Preheat oven to 350°F (175°C). Spread whole or chopped hazelnuts on a baking sheet and toast 6–8 minutes, stirring once, until fragrant and lightly browned. Let cool, then chop coarsely.