Save This iced hazelnut cold brew is the perfect treat for warm afternoons or any time you crave a café-style drink at home. It brings together the boldness of cold brew coffee and the luxurious nutty aroma of hazelnut syrup for a drink that feels both refreshing and indulgent. If you love starting your morning with a chilled beverage or need a mid-day cooldown, this one is for you.
I still remember brewing my first batch on a humid July morning. The kitchen smelled amazing and since then this drink has become an afternoon ritual especially when working from home.
Ingredients
- Coarsely ground coffee: Medium or dark roast brings out bold flavor. Cold brew loves a robust bean so check your favorite coffee shop’s selection.
- Cold filtered water: Always best for a smooth clean taste.
- Hazelnut syrup: Find a good-quality store-bought syrup with real nut extract or make your own for extra flavor freshness.
- Ice cubes: Ensures your cold brew stays chilled right to the last sip. Use filtered water for crystal-clear cubes.
- Milk or non-dairy milk (optional): Creamy finish. Dairy, oat, and almond milk all work well. Go fresh for best texture.
- Whipped cream (optional): Adds a touch of decadence. Choose real cream or a plant-based alternative for extra flair.
- Chopped toasted hazelnuts (optional garnish): These add crunch and compliment the syrup’s nutty flavor. Toast lightly for a richer aroma.
Instructions
- Steep the Coffee:
- Combine the coarsely ground coffee with cold filtered water in a large jar or pitcher. Stir well and cover then refrigerate for at least twelve hours or overnight. This long steeping gently extracts flavor without bitterness.
- Strain the Cold Brew:
- After steeping pour the mixture through a fine mesh sieve or use a coffee filter lined with paper into a fresh container. Take your time so the liquid runs clear and smooth leaving grounds behind.
- Prepare the Glasses:
- Fill two tall glasses all the way with ice cubes. This chills the coffee even if it sits for a bit.
- Add Hazelnut Syrup:
- Pour one tablespoon of hazelnut syrup into each glass. You can try a little more or less based on your sweetness preference.
- Pour the Cold Brew:
- Divide the strained cold brew between your glasses leaving space on top about three quarters full.
- Top With Milk:
- If you like creaminess add milk or non-dairy milk to top up each glass. Swirl with a spoon for those gorgeous marbled effects.
- Garnish and Serve:
- Crown each drink with whipped cream and scatter on some chopped toasted hazelnuts if you want a wow presentation. Serve right away as the ice melts quickly.
Save One of my favorite touches is the toasted hazelnut topping. The aroma fills the kitchen and takes this drink to a new level. My family now expects a sprinkle every time we serve it.
Storage Tips
Store leftover cold brew concentrate tightly covered in the refrigerator for up to seven days. Always add ice and syrup just before serving for the freshest taste. If you make homemade hazelnut syrup it will keep refrigerated for roughly two weeks.
Ingredient Substitutions
You can easily swap out the hazelnut syrup for vanilla caramel or chocolate syrup if you want a new flavor twist. For the milk any barista blend nut milk is excellent and coconut milk brings a tropical note. Try decaf coffee if you prefer less caffeine.
Serving Suggestions
Serve this drink alongside a light breakfast treat like almond biscotti or scones. For extra fancy mornings drizzle a little chocolate sauce over the whipped cream or top with chocolate shavings. This drink pairs well with dessert in the evening too.
Save Pour a glass, garnish with whipped cream and hazelnuts, and savor every smooth sip—your iced cafe treat at home any day.
Recipe FAQ
- → Can I use a different type of syrup?
Yes, you can swap hazelnut syrup for vanilla, caramel, or your preferred flavor for a new twist.
- → How long should the coffee steep?
Steep the ground coffee in cold water for at least 12 hours or overnight for the best flavor.
- → Is there a dairy-free option?
Absolutely. Use non-dairy milk, such as oat or almond milk, and skip whipped cream if desired.
- → How can I adjust sweetness?
Vary the amount of hazelnut syrup to suit your taste, adding more or less as you like.
- → What can I use to strain the coffee?
A fine mesh sieve or a coffee filter works well to separate the grounds from the cold brew.
- → Is it possible to make hazelnut syrup from scratch?
Yes! Simmer water, sugar, and chopped hazelnuts, then cool and strain for homemade syrup.