Best 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 ICED COFFEE

Steps:

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

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.

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.

HAZELNUT, COFFEE AND CHOCOLATE ICE CREAM BOMBE

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.

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.

SPICED FIG, COFFEE & HAZELNUT CAKE

Steps:

• First, make the sponge. Put the dried figs in a bowl and pour over the coffee. Leave to soak for 30 mins. Heat oven to 180C/160C fan/gas 4. Tip the hazelnuts onto a baking tray and toast in the oven for 5-8 mins until golden brown and aromatic. Tip 75g of the nuts into a food processor (set aside the rest for later) and leave to cool for 10 mins. Meanwhile grease the base and sides of a 20 x 30cm rectangular cake tin with butter and line with baking parchment.
• Whizz the cooled nuts until finely chopped. Add the soaked figs and any remaining coffee, and whizz again to a paste. Add the remaining sponge ingredients to the processor with a good pinch of salt. Blend until well combined, scraping down the sides once or twice and blending again. Scrape into your cake tin, level the surface and bake for 25 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 mins, then flip onto a wire rack, peel off the parchment and leave to cool.
• While the cake cools, make the icing. Put the butter, vanilla and half the sugar in a large bowl. Roughly mash together with a spatula, then blend with an electric hand whisk until smooth. Add the cream cheese and the remaining icing sugar, mash, then blend again until smooth. Split the icing into 2 batches, one for layering and a crumb coat, and one for a final coat. You can chill the icing while the cake cools, but remove it from the fridge 15 mins before using to bring back to room temperature.
• Now assemble the cake. Transfer the cooled cake to a chopping board. Score the sponge at 10cm intervals along the length of the cake, marking out 3 sections, 20 x 10cm each. Cut through, then stack the cakes on top of each other to check they are the same size. Trim any uneven edges, then unstack.
• Put 1 sponge on a cake board or plate. Spread with a little icing and 3 tbsp fig jam, keeping the jam about 1cm from the edges. Top with another sponge, more icing and jam, then sandwich with the final sponge. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat) - don't worry if it's a little messy. Make sure you fill any gaps between the layers with icing. Once covered, chill for at least 30 mins to firm up the icing. Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading.
• Decorate the cake. Remove it from the fridge and cover with the remaining icing. Use a palette knife to create smooth edges, or leave it fairly rough, if you like. Top the cake with the figs, pointy ends up. Put the caramel in a small piping bag, snip off the corner and drizzle over the top of the cake, encouraging it down the sides (or just drizzle it over with a spoon). Roughly chop the remaining toasted nuts and scatter over the top. Serve in slices with extra figs on the side, if you like. Keep leftovers in the fridge for 3 days, but bring to room temperature before eating.

GEVALIA CHOCOLATE-HAZELNUT COLD BREW ICED COFFEE

Steps:

• Whisk together chocolate-hazelnut spread and coffee concentrate in small bowl until blended.
• Stir in milk.
• Serve over ice in tall glass.

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.

ICED HAZELNUT COFFEE

Steps:

• Place flavored instant coffee in large pitcher; stir in milk and half-and-half until well blended.
• Serve over ice cubes in four tall mugs or glasses.

MAXWELL HOUSE® HAZELNUT INSTANT ICED COFFEE

Steps:

• Stir instant coffee granules into cold water in tall glass. Add creamer; stir until well blended.
• Add ice cubes. Serve immediately.

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.

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.

CHOCOLATE CARAMEL HAZELNUT ICE COFFEE

Steps:

• Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled.
• Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream.

CREAMY ICED HAZELNUT COFFEE

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 :)

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 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.