Best 8 Creamy Iced Hazelnut Coffee Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the divine harmony of flavors with our Creamy Iced Hazelnut Coffee, a symphony of roasted hazelnut, rich coffee, and velvety cream. This tantalizing beverage is a delightful treat for coffee aficionados seeking a luscious and refreshing experience.

Prepared with freshly brewed coffee, this iced delight is infused with the captivating aroma and nutty flavor of hazelnut, creating a harmonious blend that awakens the senses. The addition of creamy milk and a touch of sweetener elevates the coffee's richness, resulting in a smooth and luscious texture that caresses the palate.

Garnished with a sprinkle of ground hazelnuts and a drizzle of caramel sauce, this iced coffee masterpiece becomes a feast for the eyes. It's the perfect accompaniment to a leisurely brunch, a mid-afternoon pick-me-up, or a sweet treat after dinner.

Our collection of recipes offers variations to suit every preference. From the classic Creamy Iced Hazelnut Coffee to the decadent Iced Hazelnut Latte and the invigorating Hazelnut Cold Brew, each recipe is meticulously crafted to deliver a unique and satisfying coffee experience.

Embark on a culinary journey with our Creamy Iced Hazelnut Coffee and discover a world of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HAZELNUT COFFEE



Hazelnut Coffee image

The blend of flavors-coffee, hazelnut and a bit of chocolate-make this drink absolutely sensational. It is great for breakfast or brunch, but is also wonderful for a quiet moment at the end of the day. -Frieda Bliesner, McAllen, Texas

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 6

4 cups brewed coffee
1/4 cup hazelnut flavoring syrup
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1/4 cup heavy whipping cream
1 tablespoon Nutella

Steps:

  • In a large saucepan, combine the coffee, flavoring syrup, sugar and cinnamon; heat through. Divide coffee mixture among four mugs., In a small bowl, beat cream and Nutella until thickened. Gently spoon onto tops of drinks. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 12mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY ICED HAZELNUT COFFEE



Creamy Iced Hazelnut Coffee image

I love coffee and I love iced coffee even more. What I don't like is paying almost $5 for it at a fancy coffee place. So, I have been searching, trying, re-trying, attempting to perfect a method to make it at home. Did it! Recently, I was inspired by a method for iced coffee used by "A Pioneer Woman Cooks". I don't have time...

Provided by Monica H

Categories     Drinks

Time 15m

Number Of Ingredients 6

1 c brewed coffee, cooled
4-6 coffee ice cubes and regular ice cubes
2 Tbsp instant coffee
1/2 c boiling water
2-3 Tbsp sweetened condensed milk
2 Tbsp hazelnut flavoring (i like the powdered hazelnut creamer)

Steps:

  • 1. From a pot of brewed coffee, pour some into ice tray to make a few frozen coffee ice cubes. Also pour out one cup of coffee and set to the side to let it cool down a bit.
  • 2. Make a strong coffee concentrate: pour 1/2 cup boiling water over 2 heaping tablespoons instant coffee. (or if you are a lucky ducky who has an espresso machine, make 2-3 shots of espresso). Mix in the hazelnut flavor. Set aside to cool a bit.
  • 3. After your coffees have cooled for about 8-10 minutes, pour them both into a tall drinking glass, about halfway up, and mix in the sweetened condensed milk. (If you don't have, or don't want, the sweetened condensed milk, substitute cream and sugar, but let me tell you, the sweetned condensed milk in the iced coffee gives it a purely luxurious flavor and texture!)
  • 4. Fill rest of glass with ice cubes, and half & half or whole milk. (this is a treat; don't wimp out by adding skim milk this time!)
  • 5. Insert a fun straw into glass. Enjoy :)

17 FUN WAYS TO MAKE ICED COFFEE AT HOME (+ RECIPE COLLECTION)



17 Fun Ways to Make Iced Coffee at Home (+ Recipe Collection) image

If you aren't feeling the heat, cool off with these refreshing iced coffee recipes! From vanilla to mocha to hazelnut, each flavor is better than the last.

Provided by insanelygood

Categories     Beverages     Recipe Roundup

Number Of Ingredients 17

Vanilla Bean Iced Coffee
McDonald's Iced Coffee
Mocha Iced Coffee
Instant Iced Coffee
Peppermint Mocha Foam Cold Brew Coffee
Hazelnut Iced Coffee
Pumpkin Cream Cold Brew Coffee
Vanilla Cinnamon Iced Coffee
Chocolate Iced Coffee
Caramel Iced Coffee
Nutella Iced Coffee
Starbucks Iced Coffee
Copycat Dunkin Iced Coffee
Turtle Iced Coffee
Brown Sugar Iced Coffee
Maple Syrup Iced Coffee
Iced Espresso

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an iced coffee in 30 minutes or less!

Nutrition Facts :

HAZELNUT FRAPPE



Hazelnut Frappe image

Provided by Michael Symon : Food Network

Categories     beverage

Time 10m

Yield 6 servings

Number Of Ingredients 6

1/3 cup strong instant coffee
1/3 cup hot water
1 tablespoon sugar in the raw
3 cups cold water
3 ounces hazelnut liqueur, such as Frangelico
Milk of your choice, optional, for serving

Steps:

  • To a pitcher, add the coffee, hot water and sugar and stir to dissolve the coffee and sugar. Stir in the cold water and hazelnut liqueur.
  • When ready to serve, fill six 8-ounce mason jars halfway with ice and pour in the iced coffee mixture, filling two-thirds of the way to the top. Add milk, if using. Place a lid on and shake until frothy. Serve.
  • Any remaining coffee mixture will keep in the refrigerator up to 1 week.

HAZELNUT, COFFEE AND CHOCOLATE ICE CREAM BOMBE



Hazelnut, Coffee and Chocolate Ice Cream Bombe image

Provided by Emeril Lagasse

Categories     dessert

Time 5h20m

Yield 12 servings

Number Of Ingredients 28

Chocolate Brownie, recipe follows
Coffee Ice Cream, recipe follows
Hazelnut Ice Cream, recipe follows
2 1/2 cups heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 cup sweetened whipped cream
2 tablespoons Frangelico or brandy
8 ounces bittersweet or semisweet chocolate, finely chopped
1/3 cup toasted, chopped hazelnuts
1 stick unsalted butter
1/2 cup all-purpose flour, sifted
2 (1-ounce) squares unsweetened baking chocolate
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup hazelnuts
3 cups heavy cream
2 cups milk
1 vanilla bean, split lengthwise
8 large egg yolks
1 cup sugar
1/4 cup hazelnut liqueur, such as Frangelico or other nut-flavored liqueur, such as Nocello
2 cups milk
2 cups heavy cream
1 cup sugar
2 tablespoons instant coffee granules
6 large egg yolks

Steps:

  • Turn out the brownie onto a work surface and peel away the parchment paper. Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly.
  • Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer for 30 minutes to 1 hour. Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt).
  • Remove the mold from the freezer. Using a rubber spatula, quickly spread an even, thick layer of the softened Coffee Ice Cream over the mold to within about 1 1/2 inches of the top. Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets. Return to the freezer to harden. Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt).
  • Remove the mold from the freezer. With a spatula, fill the center of the mold with the softened Hazelnut Ice Cream, leaving a 1 1/2-inch space along the top to place the brownie cake. Wrap in plastic wrap and return to the freezer to harden slightly.
  • Remove the mold from the freezer and while the Hazelnut Ice Cream is still slightly soft, press the brownie onto the ice cream to form a base. Wrap in plastic and return to the freezer to harden completely, at least 4 hours.
  • To make the sweetened whipped cream, in a bowl, beat 1 1/2 cups of the cream with an electric mixer at medium speed until it thickens and starts to hold soft peaks. Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat. Refrigerate while assembling the other ingredients.
  • To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil. Remove from the heat. Place the chocolate in a medium bowl and pour the warm cream mixture over it. Let sit for 2 minutes, then whisk until melted and well blended. Whisk in the hazelnuts.
  • Remove the bombe from the freezer. To unmold, dip in a pan or sink of warm water. Invert onto a platter or cake plate and carefully remove the mold. (If the ice cream has softened a great deal, return to the freezer to harden.)
  • To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce. Crumble the reserved brownie crumbs over the top and present tableside.
  • To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside.
  • In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.
  • Remove from the oven and let cool.
  • Preheat the oven to 350 degrees F.
  • Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely.
  • Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat.
  • Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
  • Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
  • Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use.
  • In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat.
  • In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes.
  • Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours.
  • Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use.

NO-CHURN HAZELNUT ESPRESSO ICE CREAM



No-Churn Hazelnut Espresso Ice Cream image

This easy no-churn ice cream recipe uses whipped cream and sweetened condensed milk for a creamy texture. The dessert is flavored with coffee and hazelnuts.

Provided by Lea-Wilson Family

Yield Makes 6 servings

Number Of Ingredients 6

1⅔ cup plus 2 Tbsp. (425 ml) heavy cream
1 tsp. finer flaked or smoked sea salt
½ tsp. vanilla bean paste
⅓ cup (50 g) hazelnuts, toasted
One 14-oz. (397 g) can of sweetened condensed milk
½ cup (125 ml) very strong coffee or espresso, cooled

Steps:

  • Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
  • Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
  • Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
  • Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.

ICED HAZELNUT COFFEE COOLERS



Iced Hazelnut Coffee Coolers image

Serving coffee shop coffee coolers at home is easy. Here's the secret.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 3h10m

Yield 12

Number Of Ingredients 7

2/3 cup instant coffee (dry)
1 1/2 cups hazelnut-flavored nondairy liquid creamer
1 cup water
1/4 teaspoon ground cinnamon
8 cups milk
Whipped cream, if desired
Ground cinnamon, if desired

Steps:

  • In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
  • Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
  • For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.

Nutrition Facts : Calories 165, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 95 mg

HAZELNUT ICED COFFEE



Hazelnut Iced Coffee image

I make these all the time. I have tried this with different flavors of the liquid non-dairy coffee creamer and haven't found a flavor I didn't like so far. Because the fat will add up fast in this because of the amount of creamer, I opt for the fat free kind, and don't really see a big difference in the flavor. Sometimes I also put 1/4 c of the full fat, and 1/4 of the fat free and mix together. It really just depends on what I have on hand. This is easy to change around to your liking.

Provided by KaraRN

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

5 -6 ice cubes
1/2 cup cold strong brewed coffee
1/2 cup hazelnut-flavored liquid coffee creamer
2 tablespoons whipped cream (optional)

Steps:

  • Put ice in glass.
  • Pour in cold coffee.
  • Pour in Hazelnut liquid Coffee-Mate.
  • Stir.
  • Add whipped cream if desired.
  • Enjoy.

Tips:

  • Use fresh, high-quality ingredients for the best flavor. Hazelnut syrup and coffee should be of good quality.
  • Adjust the sweetness of the coffee to your liking. You can add more or less hazelnut syrup to taste.
  • If you don't have hazelnut syrup, you can make your own by simmering hazelnuts in sugar and water.
  • For a richer flavor, use whole milk or cream instead of non-dairy milk.
  • Serve the coffee immediately after making it, while it's still cold and refreshing.
  • Garnish the coffee with whipped cream, chocolate shavings, or chopped hazelnuts for a special touch.

Conclusion:

Creamy Iced Hazelnut Coffee is a delicious and refreshing drink that's perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a tasty coffee drink, give this recipe a try!

Related Topics