Welcome to week 4 of Frappuccino Fridays! In the last three weeks, we’ve sipped on incredible flavours like Java Chip, Caramel BrulĂ©e 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.
Enjoy!
Yield: 1 to 2 servings