Hazelnut Coffee Frappe

Name: Hazelnut Coffee Frappe
Cook time: 5 min
Yield: 2 servings
Ingredients: 120 g ice divided; 240 ml brewed coffee, chilled cooled to room temperature or refrigerated; 240 ml whole milk cold; 30 ml hazelnut syrup; 2 ml vanilla extract; 0.5 g fine salt; 120 g ice divided; 60 g whipped cream for topping; 15 g hazelnuts crushed

A chilled coffee drink blended with milk, hazelnut syrup, and ice, then finished with whipped cream and crushed hazelnuts. The texture stays thick enough to drink through a straw, with a coffee-forward flavor and a clear nutty finish.

By Julienne

Cook time: 5 minutes

Servings: 2

Ingredients

120 g ice divided
240 ml brewed coffee, chilled cooled to room temperature or refrigerated
240 ml whole milk cold
30 ml hazelnut syrup
2 ml vanilla extract
0.5 g fine salt
120 g ice divided
60 g whipped cream for topping
15 g hazelnuts crushed

Instructions

Add 120 g of the ice to the blender, then pour in the chilled coffee, milk, hazelnut syrup, vanilla extract, and fine salt. Blend until smooth and frothy, 20 to 30 seconds. The mixture looks evenly blended, lightly foamy, and no ice chunks remain.
Add the remaining 120 g ice and blend again just until the frappe thickens and turns slushy, about 10 to 15 seconds. The drink is thick, cold, and pours slowly from the blender.
Divide the frappe between 2 tall glasses. Top each glass with 30 g whipped cream and 7.5 g crushed hazelnuts. Each glass is filled, topped, and ready to serve immediately.