Best 20 Hazelnut Coffee Recipes

HAZELNUT COFFEE

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.

ICED HAZELNUT COFFEE COOLERS

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.

HAZELNUT COFFEE MARTINI

Steps:

• To a cocktail shaker filled with ice, add the hazelnut liqueur, coffee liqueur, vodka and cream. Shake vigorously for 1 minute, then strain into 4 digestif glasses. Top with chocolate shavings.

HAZELNUT ICED COFFEE

Steps:

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

COFFEE, HAZELNUT AND RASPBERRY TORTE

Steps:

• For filling:
• Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.
• For frosting:
• Combine 3/4 cup cream, white chocolate and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1 1/2 hours.
• Using electric mixer, beat 1 3/4 cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours. (Can be prepared 1 day ahead; keep chilled.)
• For cake:
• Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt in processor. Blend until nuts are finely ground.
• Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture in 3 additions.
• Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
• Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
• Garnish torte with fresh berries, if desired. Cut into wedges and serve.

CRANBERRY-HAZELNUT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
• Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

HAZELNUT MOCHA COFFEE

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.

ICED HAZELNUT COFFEE

Steps:

• Pour 6 cups brewed coffee into ice cube trays; freeze until firm.
• Combine hazelnut-flavored coffee, milk, and sugar; stir until sugar dissolves.
• Pour over coffee ice cubes and serve immediately.

COFFEE HAZELNUT SCONES

Steps:

• Heat oven to 350 degrees F.
• Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned.
• Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins.
• Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
• Turn oven up to 425 degrees F.
• While the nuts are toasting, measure milk and stir in the instant coffee.
• Put flour, baking powder and salt into a large bowl; stir to mix well.
• Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
• Add sugar and hazelnuts; toss to distribute evenly.
• Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
• Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
• Bake about 15 minutes or until the dough colors but does not get dark brown.
• Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.

CHERRY AND HAZELNUT COFFEE CAKE

Steps:

• 1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
• 2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
• 3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve.

HAZELNUT CRUMB COFFEE CAKE

Steps:

• In a small bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts; set aside. , In a small saucepan, melt chocolate over low heat. Stir until smooth; cool. In a small bowl, combine the flour, sugar, baking soda and salt. Add the sour cream, butter and egg; beat until blended. Remove 1 cup of batter; stir in chocolate., Spread the remaining batter into a greased 8-in. square baking dish; spoon chocolate batter over the top. Cut through batters with a knife to swirl. Sprinkle with reserved nut topping. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CINNAMON HAZELNUT CREAM COFFEE

Steps:

• Brew the cinnamon hazlenut coffee with cinnamon, nutmeg and cloves.
• Pour the spiced coffee into mugs and add the the brown sugar and Frangelica.
• Top the coffee with the ice cream and sprinkle on the ground hazelnuts.
• Add a cinnamon stick for stirring.

RICH HAZELNUT COFFEE

Steps:

• In a large saucepan, combine the coffee, brown sugar and butter. Cook and stir over medium heat until sugar is dissolved. Stir in cream; heat through. , Remove from the heat; stir in liqueur. Ladle into mugs. Garnish with whipped cream and dust with espresso powder if desired.

CHOCOLATE-HAZELNUT COFFEE CAKE WITH HAZELNUT-CORNFLAKE CRUMBS

Steps:

• Combine the flour, brown sugar, cornflakes, hazelnuts, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the chocolate-hazelnut spread on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely. When the cake is cool, dust with confectioners? sugar.

COFFEE-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 300.
• Place Kahlua in a small bowl. Microwve on high for ten seconds.
• Stir in cocoa and espresso powder until smooth.
• Add oil, eggs, and egg white, stirring with a whisk until blended.
• Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground.
• Add ground coffee, and pulse two times or until mixture is blended.
• With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball.
• Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky.
• Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll.
• Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly.
• Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack.
• Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes.
• Turn cookies over and bake an additional ten minutes.
• Remove cookies from baking sheets; cool completely on wire racks.

CINNAMON HAZELNUT LAYERED COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Greased and flour a 13 x 9 x 2-inch baking pan, set aside.
• Next make the topping, by melting the butter and adding the brown sugar, flour, cinnamon and hazelnuts together.
• Make sure to mix well, set aside until needed.
• You will use this topping to sprinkle between the batter layers, don't forget to save some for the top.
• Next cream the butter and sugar together, add the eggs and beat well.
• Mix milk and vanilla extract together.
• Sift the dry ingredients together, then add alternately with the milk and vanilla mixture.
• Pour half the batter into a greased and floured 13 x 9 x 2-inch baking pan.
• Sprinkle half the topping mixture over the batter.
• Add the remaining batter and top with the remaining topping mix.
• Bake in 350 degrees for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
• Enjoy with a big pot of hot tea.

ICED HAZELNUT COFFEE CHILLER

Steps:

• in a medium bowl stir in coffee, creamer, sugar water and cinnamon unil coffee is dissolved.
• pour coffee mixture into 2 ice trays freeze until hardened.
• transer coffee cubes to A freezer bag.
• for each serving place 2 coffee cubes. 2/3 cup milk and 4 water ice cubes in a blender.
• blend unti slushy and top with whipped cream.

HAZELNUT COFFEE SHAKE

Steps:

• Combine all the ingredients in a blender and blend until smooth.
• Pour into a chilled tall glass; sprinkle with additional cinnamon, serve immediately.

COFFEE OREGON HAZELNUT SCONES

Steps:

• Measure milk and stir in instant coffee.
• Put flour, baking powder and salt into a large bowl; stir to mix well.
• Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
• Add sugar and hazelnuts; toss to distribute evenly.
• Stir in milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
• Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet.
• Bake at 425ºF for about 15 minutes or until the dough colors, but does not get dark brown.
• Put scones on a dish towel on a wire rack.
• Cover loosely with cloth and cool 1-2 hours before serving.

FUDGY MOCHA FROSTING W/PECANS--OR HAZELNUT COFFEE FROSTING!

Steps:

• In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
• In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
• Remove from heat and quickly add confectioners sugar ~ beating well.
• Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
• Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
• NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!