Welp, I got sucked into the whipped coffee craze and I’m not mad about it! Although, my version is a whipped espresso, boozy cold brew coffee cocktail, which is even better! It’s a refreshing, espressoey, chocolatey, hazelnutty, boozy delight. Perfect quarantine holiday cocktail!
Sorry not sorry, I jumped on the trendy coffee craze. It just looked so pretty, light and delicious! And who doesn’t love a good dessert cocktail? I don’t know, but I know I do. It’s so simple to whip up (pun intended) and you can be sipping on this iced cocktail in no time at all! Just some instant espresso powder, pre-made cold brew coffee, I used The Bucks (Starbucks that is), some non-dairy creamer, dark chocolate liqueur, hazelnut liqueur and everyone’s favorite chocolate hazelnut spread, Nutella. Bob’s your uncle, you will be downing the latest craze all amped up in no time!
Hazelnut spread adorns the glass and the rim is dipped in all that goodness!
Stiff, shiny peaks and light cafe’ color after about 5 minutes.
Don’t forget the boozy goodness! Adds so much flavor!
It’s a holiday weekend, the weather is finally starting to warm up and it’s a perfect time to enjoy a boozy dessert cocktail! No judgement if you have for breakfast…. what, it’s coffee, a long weekend and basically anything goes in quarantine! So, keep it simple and sweet this weekend and literally whip up my Whipped Espresso Chocolate Hazelnut Cold Brew Cocktail!
Happy Weekending and Whipping It!
Diane
- 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)
- Add about a cup of water to a small saucepan and bring to a boil over high heat.
- 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.
- 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.
- Spoon desired amount of espresso whip on top.
- Enjoy!
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