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Hazelnut Oatmilk Shaken Espresso: The Ultimate Guide & Recipe

  • Total Time: 50 minutes
  • Yield: 1 drink + about 1 1/2 cups of syrup 1x

Description

Homemade Hazelnut Oatmilk Shaken Espresso: rich hazelnut syrup, bold espresso, and creamy oat milk combine for a refreshing pick-me-up.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup hazelnuts, toasted and roughly chopped
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Double shot of espresso (about 2 ounces)
  • 1 tablespoon hazelnut syrup (or more, to taste)
  • ½ cup oat milk (barista blend recommended for extra frothiness)
  • Ice cubes
  • Whipped cream or dairy-free whipped topping for garnish (Optional)
  • Chocolate shavings or cocoa powder for garnish (Optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet in a single layer. Toast for 10-12 minutes, until fragrant and skins crack. Cool slightly, then rub in a clean kitchen towel to remove skins. Roughly chop.
  2. In a medium saucepan, combine sugar and water.
  3. Place over medium heat and stir until sugar dissolves. Bring to a simmer.
  4. Add chopped hazelnuts to the simmering syrup.
  5. Reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally. Syrup will thicken slightly.
  6. Remove from heat. Place a fine-mesh sieve lined with cheesecloth over a heat-safe bowl or jar. Pour syrup through the sieve to remove hazelnuts.
  7. Stir in vanilla extract and a pinch of sea salt.
  8. Let cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 weeks.
  9. Brew a double shot of espresso. Let cool slightly.
  10. Fill a cocktail shaker with ice cubes. Add cooled espresso, hazelnut syrup (start with 1 tablespoon and adjust to your taste), and oat milk to the shaker.
  11. Secure the lid and shake vigorously for 20-30 seconds.
  12. Strain the shaken espresso into a glass filled with ice.
  13. Top with whipped cream or dairy-free whipped topping and a sprinkle of chocolate shavings or cocoa powder.
  14. Serve immediately.

Notes

  • Adjust hazelnut syrup to taste.
  • Experiment with different milks (almond, soy, dairy).
  • Add a pinch of cinnamon, nutmeg, or cardamom.
  • Use strong brewed coffee instead of espresso.
  • Use hazelnut extract if short on time.
  • Blend with vanilla ice cream or frozen yogurt.
  • Add a shot of hazelnut or coffee liqueur for an adult version.
  • Store in an airtight container in the refrigerator for up to 2 weeks.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

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Find it online: https://recipes2make.com/hazelnut-oatmilk-shaken-espresso/