Frappuccino Fridays: Hazelnut
Welcome to week 4 of Frappuccino Fridays! In the last three weeks, we’ve sipped on incredible flavours like Java Chip, Caramel Brulée and Peppermint Mocha. With this kind of menu, I’m thinking Lisa and I could rival any Starbucks in town.
Today’s blended beverage combines cold coffee and ice with a mix of hazelnut sources (hazelnut milk, butter and extract) to create a frosty-cold hazelnut heaven. Starbucks’ traditional version also includes a hazelnut drizzle, but I opted for crunchy hazelnuts on top of a bed of fluffy coconut whipped cream instead.
For this drink, I made my own hazelnut butter: simply toast a cup of raw hazelnuts at 350F for 8 to 10 minutes. Wrap them in a clean kitchen towel and rub, rub rub your nuts together (hehe) until the skins come off (you don’t have to be too meticulous about this; some skin remaining is okay). Then use a food processor to process them until they turn into a smooth butter, about 10 minutes or so. Super simple and super delicious. But feel free to use storebought (100% hazelnuts) variety instead if you want.
Yield: 1 to 2 servings
For the coconut whipped cream:
- 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
- 2 to 3 tsp agave nectar or other sweetener
- seeds from 1 vanilla bean
For the frappuccino base:
- 1/2 cup strong coffee, chilled
- 1/2 cup hazelnut or almond milk
- 2 tbsp hazelnut butter (homemade or storebought)
- 2 Medjool dates, pitted
- 1/4 tsp pure hazelnut extract
- 3 ice cubes
- chopped hazelnuts (for garnish)
- To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
- Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
- To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
- To serve, pour the frappuccino in a tall glass and top with coconut whipped cream and chopped hazelnuts.