Rich Hazelnut Coffee Recipes
RICH HAZELNUT COFFEE
I love to try new recipes and entertain friends and relatives. This drink couldn't be more perfect for doing just that. Coffee lovers: your favorite drink just got better! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 383 calories, Fat 10g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 80mg sodium, Carbohydrate 49g carbohydrate (47g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE-HAZELNUT COFFEE
A creamy blend of rich chocolate and hazelnuts makes this drink addictive. If you want to make it truly decadent, top with whipped cream and a dusting of cocoa powder.
Provided by Annacia
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Also required: 12 ounces wine, glass preheated.
- Pour hot coffee in the heated wine glass and
- Stir in the two liqueurs and sugar if using.
Nutrition Facts : Calories 2.9, Fat 0.1, Sodium 5.7, Protein 0.3
HAZELNUT ESPRESSO COOKIES
Hazelnuts enhance many baked goods with their sweet an rich taste. They're often paired with coffee and chocolate, as they are in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
- With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
- Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days.
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- Your first step is to grab your preferred whole bean coffee. We recommend going with a light roast as it will bring out the flavor. You will also need unsalted hazelnuts as the salt can alter the taste of your coffee. You also want to ensure the nuts have their skin, as a majority of the flavor is in the outer shells. Don’t worry, you won’t find any trace of the skin in your brew. You want to measure out both your beans and nuts. We suggest going with two parts beans and one part nuts. You may have to play around with the ratio until you get the right flavor for you, however.
- Add both the beans and hazelnuts to your coffee grinder to be ground together. Ideally, you want the outcome to be on the coarse side which will help bring out the flavor of the nuts through the beans.
- Brew the coffee. For this recipe, you can use any brewer that you have on hand. If you have a choice, however, we would suggest going with a French press, as it brings out more of the hazelnut flavor. Place the grounds in the machine and brew as normal.
- Add milk or sugar (optional). Many people prefer to drink their hazelnut coffee black without any additional ingredients. That being said, adding some milk and sweetener can lighten it up. Add one or both to a mug and add coffee.
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