Iced Hazelnut Cold Brew (Print Version)
Chilled cold brew coffee meets hazelnut syrup and ice for a delightful, nutty beverage.
# Components:
→ Cold Brew
01 - 1 cup coarsely ground coffee, medium or dark roast
02 - 4 cups cold filtered water
→ Hazelnut Syrup
03 - 2 tablespoons hazelnut syrup, store-bought or homemade
→ To Serve
04 - 1 cup ice cubes
05 - 1/2 cup milk or non-dairy milk, optional
06 - Whipped cream, optional
07 - Chopped toasted hazelnuts, optional garnish
# Directions:
01 - Add coarsely ground coffee and cold filtered water to a large jar or pitcher. Stir well, cover, and refrigerate for at least 12 hours or overnight to steep.
02 - After steeping, strain the coffee through a fine mesh sieve or coffee filter into a clean container to separate the grounds.
03 - Fill two tall glasses with ice cubes.
04 - Pour 1 tablespoon of hazelnut syrup into each glass.
05 - Divide the strained cold brew concentrate evenly between the glasses, filling each about three-quarters full.
06 - Top with milk or non-dairy milk if desired, and stir gently to combine. Optional: Garnish with whipped cream and chopped toasted hazelnuts before serving.
# Expert Advice:
01 -
- Uses easy pantry ingredients
- Customize the sweetness and milk to your liking
- Prep ahead so a glass is always ready to go
- Coffeehouse flavor but a fraction of the price at home
- No fancy equipment required just a strainer or coffee filter
02 -
- Naturally gluten free and vegetarian
- Homemade syrup gives maximum control over sweetness and nutty flavor
- Cold brew keeps well in the fridge for almost a week
03 -
- Always coarsely grind your coffee beans for the best cold brew texture finer grinds can make the drink murky and bitter
- Use filtered water at every step for maximum clarity and taste both for brewing and making ice
- Never rush the steeping process cold brew needs a full twelve hours to reach peak smoothness