Best 7 Creamy Iced 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.

BONNIE'S HAZELNUT ICED COFFEE AND CREAM

Steps:

• 1. This is the brand of coffee I always use. Note: Rinse a large glass mug with water, and place it in the freezer to chill.
• 2. Fill the coffee cup with about a fourth cup of water and microwave only 30 seconds. Add three heaping regular teaspoons of Maxwell House Hazelnut Cafe to the hot water. Mix well.
• 3. Stevia sweetener Is the brand of sweetner I like.
• 4. Add 1/2 teaspoon of Stevia sweetener and stir into the hot coffee. Use more or less to your taste.
• 5. Add ice cubes in the coffee cup up to about one inch from the rim of the cup. Stir until mixture is cold.
• 6. This is the type of glass I use.
• 7. Transfer the mixture in the coffee cup to the chilled glass mug, then add cold milk up to within one inch of the rim of the chilled glass mug. Stir well.
• 8. Remove any unmelted bits of ice with a spoon.
• 9. It should look like this.
• 10. This is the cherries and whipped cream I used.
• 11. Kroger has jumbo maraschino cherries. So good. So throw a couple of extra cherries in the drink!
• 12. This is how it looks. Pile on the whipped cream and top with a cherry. Add a tall ice tea spoon. Not bad on calories either for a decadent treat! Enjoy!

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.

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 :)

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.

NO-CHURN HAZELNUT ESPRESSO ICE CREAM

Steps:

• Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
• Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
• Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
• Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.