Whipped Espresso Chocolate Hazelnut Cold Brew Cocktail!
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • Whipped Espresso:
  • 2 tbsp. instant espresso powder
  • 4 tbsp. granulated sugar
  • 4 tbsp. boiling water
  • Cold Brew Cocktail:
  • ¼ cup hazelnut spread (I used Nutella)
  • 16 oz. cold brew coffee - separated (I used Starbucks medium roast)
  • 2.4 oz .of dark chocolate liqueur - separated (more if desired, I used Mozart)
  • 2 oz Frangelico hazelnut liqueur - separated
  • ½ cup Califia unsweetened coconut/almond milk creamer - separated (can sub any creamer/milk of choice)
Instructions
  1. Add about a cup of water to a small saucepan and bring to a boil over high heat.
  2. In the bowl of the stand mixer fitted with the whisk attachment, add the espresso powder and sugar to the bowl. Once the water is boiling carefully add the 4 tbsp. of water to the bowl. Whisk on high for 3 to 5 minutes until stiff peaks form and the mixture is light cafe color.
  3. Heat the hazelnut spread in the microwave for 30 seconds to loosen up. Dunk your glass rims into the chocolate and take a fork and dip into the chocolate spread and and sprinkle inside the glass to get splatters on the sides and bottom. Add ice to the glass and place half of the liqueur in each glass so equal parts in both glasses. Pour equal amounts of the cold brew in each glass and top each with the creamer, leaving some room from the top.
  4. Spoon desired amount of espresso whip on top.
  5. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/05/23/whipped-espresso-chocolate-hazelnut-cold-brew-cocktail-bandwagon-jumped/