Oh my goodness! I’ve only just realised that I haven’t written a recipe post for you this week! Everything has been so chock-a-block with cooking jobs and various bits and pieces I’ve been working on (super exciting!) that it totally slipped my mind. But that is no excuse. Forgive me.
Your belated (but still shared with love) recipe is super simple, but something I’ve been absolutely loving recently…hazelnut iced coffee!
I may be a strange sort of creature because I actually really enjoy drinking these during the cold winter months! Even when the snow is falling outside, I still find the cool soothing quality of this coffee oddly comforting.
Of course, I also love these when the sun decides to shine, and they just are so simple to whip up that they’re perfect for any time of the day (just so long as you’re near a freezer!)
But look, I don’t want to over play this “recipe. It is, after all, a coffee.
Made with ice.
Groundbreaking, I know.
Like florals in spring.
That being said, if you haven’t tried making one of these for yourself, get on it because it’s totally going to change your coffee game forever!
Hazelnut milk is, in my opinion, often overlooked (especially in dairy-free circles) in favour of almond.
It can’t be denied that the almond has been getting some pretty incredible PR lately, but let’s just talk about the humble hazelnut for a sec. After all, it’s thanks to them that we’re able to enjoy our mighty jars of Nutella.
And what has the almond ever done? Given us a nut spread more expensive than peanut butter that we can pretend is much healthier?
I suppose that’s something.
But seriously, hazelnut milk is delicious! You can pick it up in any big supermarket, it gives your coffee (or tea) a really lovely lift, and has a slightly more interesting flavour than ordinary milk.
So, without further ado, here’s the recipe, which doesn’t really deserve to be called a recipe at all.
Essentially you are going to make a coffee, add hazelnut milk, and pour over ice.
But ssssssh…it’s delicious!
- ½ cup ice
- ½ cup coffee
- ½ cup hazelnut milk
- 1 teaspoon vanilla
- teeny tiny pinch of salt
- I like my iced coffee strong, so I like to brew a pot of espresso. But you can simply make a coffee in whatever manner you prefer.
- Let it cool off for about 15 minutes.
- Once cool, add the cold hazelnut milk, the vanilla and the salt.
- Fill the glass with as much ice as will fit and then pour the coffee over.
Don’t forget that my NEW BOOK Guilt-Free Nice Cream is now available to order on Amazon! Full of over 70 amazing dairy-free recipes, it’s perfect for summer!