Hazelnut Chocolate Coffee

Name: Hazelnut Chocolate Coffee
Cook time: 5 min
Yield: 2 servings
Cuisine: american
Ingredients: 480 ml strong brewed coffee hot; 120 ml whole milk cold; 30 ml chocolate syrup ready to use; 30 ml hazelnut syrup ready to use; 5 ml vanilla extract ready to use; 0.5 g fine salt ready to use; 60 ml whipped cream ready to use; 15 g crushed hazelnuts toasted if desired; 2 g unsweetened cocoa powder for garnish

An American-inspired coffee drink built from brewed coffee, chocolate, and hazelnut syrup. It is finished with whipped cream and crushed hazelnuts for a soft, creamy texture and a nutty finish.

By Julienne

Cook time: 5 minutes

Servings: 2

Ingredients

480 ml strong brewed coffee hot
120 ml whole milk cold
30 ml chocolate syrup ready to use
30 ml hazelnut syrup ready to use
5 ml vanilla extract ready to use
0.5 g fine salt ready to use
60 ml whipped cream ready to use
15 g crushed hazelnuts toasted if desired
2 g unsweetened cocoa powder for garnish

Instructions

Brew 480 ml strong coffee and keep it hot. Warm 120 ml milk in a small saucepan over low heat until steaming, about 65 to 70 C; do not boil. The coffee is hot and the milk is steaming with small bubbles at the edge.
In each 350 ml mug, divide the chocolate syrup, hazelnut syrup, vanilla, and salt evenly. Pour in the hot coffee and steamed milk, then stir to dissolve and combine. The drink is uniform in color and no syrup remains stuck to the bottom.
Top each mug with whipped cream, then finish with crushed hazelnuts. If using the optional cocoa powder, sift a small pinch over the cream just before serving. The whipped cream sits on top and the hazelnuts stay visible on the surface.