Servings: 2 drinks
Total Time: 5 minutes
Intro
If you’re a cold coffee fan like I am, you’re going to fall hard for this Hazelnut Praline Cold Brew.
It’s rich, smooth, and tastes like something you’d get from a fancy coffee shop—but you’re making it at home.
You get that sweet roasted hazelnut flavor, creamy cold brew, and a praline drizzle that makes every sip feel indulgent.
This one’s my summer go-to, especially on those mornings I need something sweet and caffeinated.
Plus, no fancy espresso machine needed—just a blender and a good cold brew.
Why I Love This Recipe
Honestly, it tastes like dessert in a glass—but it’s coffee, so it still feels productive.
I started making this when I wanted to cut back on coffee shop spending but didn’t want to give up the “treat” drinks. This hits all the right notes for me.
- Creamy but still refreshing
- Sweet, nutty, and balanced
- Quick to make, no cooking required
- Easy to customize with whatever milk you like
- Feels like a treat without a sugar crash
What You’ll Need
- 1 ½ cups cold brew coffee
- ½ cup milk (I like oat or whole milk)
- 2 tbsp hazelnut syrup (store-bought or homemade)
- 2 tbsp praline sauce or syrup (plus extra for topping)
- 1 cup ice
- Whipped cream (optional, for topping)
- Crushed roasted hazelnuts (optional, for garnish)
Pro Tips
- Use a strong cold brew! Weak coffee will get drowned out by the syrup and milk.
- Chill all your ingredients beforehand so your ice doesn’t melt too fast.
- Homemade praline sauce takes it to another level—but store-bought is fine too.
- If you like it extra creamy, go heavier on the milk.
- Add a pinch of sea salt on top if you want that salted caramel-style twist.
Tools You’ll Need
- Blender
- Measuring cups & spoons
- Spoon for drizzling
- Glasses for serving
- Optional: whipped cream canister, nut grinder
Substitutions and Variations
- Milk: Use almond, oat, coconut, or any plant-based milk.
- Hazelnut syrup: Try vanilla or caramel if that’s what you’ve got.
- Praline sauce: Sub with caramel sauce if you can’t find praline.
- Caffeine-free: Use decaf cold brew!
Make Ahead Tips
- Make a batch of cold brew and keep it in the fridge for up to a week.
- Praline sauce can be pre-made and stored in the fridge for 1–2 weeks.
Instructions
Step 1: Add Cold Brew and Milk to Blender
Pour 1½ cups of cold brew and ½ cup of milk into your blender.
Step 2: Add Hazelnut Syrup and Praline Sauce
Add 2 tablespoons of hazelnut syrup and 2 tablespoons of praline sauce to the blender.
Step 3: Add Ice
Toss in 1 cup of ice.
Step 4: Blend Until Smooth
Blend everything for about 30 seconds until it’s creamy and frothy.
Step 5: Pour into Glasses
Pour the blended drink into two glasses.
Step 6: Top and Serve
Top with whipped cream, a drizzle of praline sauce, and a sprinkle of crushed hazelnuts.
Macros (Approx. per serving)
This will vary slightly depending on your milk and syrups:
- Calories: ~180
- Protein: 3g
- Carbs: 25g
- Sugar: 20g
- Fat: 6g
- Caffeine: ~150mg (based on cold brew)
Why This Recipe Works (Quick Science)
- Cold Brew = Less Bitter: It’s brewed slowly and cold, which pulls out the smooth coffee flavors without the acidity.
- Fat + Sugar = Creamy Mouthfeel: The fat in the milk and praline sauce helps the drink feel rich and velvety.
- Blending = Frothiness: The high-speed blending traps air in the liquid, making it light and foamy—like a latte without the steam.
Common Mistakes
- Using weak coffee: Your flavor will be flat. Cold brew concentrate is key.
- Too much ice = watered down drink: Stick to 1 cup max.
- Not blending long enough: Go for at least 30 seconds to get that creamy texture.
- Skipping the syrup: You need both hazelnut and praline for full flavor.
What to Serve With
- A slice of banana bread
- Almond biscotti
- Croissants or buttered toast
- Chocolate chip scone
- Fresh berries for a light pairing
FAQ
Can I make this without a blender?
You can, but it won’t be as frothy. Just shake everything in a jar with a tight lid.
Is it super sweet?
It’s sweet, but not over the top. You can cut the syrup down to 1 tbsp if you want it lighter.
What’s the best hazelnut syrup?
I like Torani or Monin for store-bought. But you can make your own too!
Can I double it?
Yes, just make sure your blender can handle the volume.
Leftovers & Storage
This drink is best fresh, but you can make the base ahead.
- Store blended coffee in a sealed jar for up to 1 day in the fridge.
- Don’t add whipped cream or toppings until ready to serve.
Wrap-Up
So there you go—Hazelnut Praline Cold Brew that’s creamy, sweet, and super easy to make. Try it tomorrow morning and let me know how it turned out! Leave a comment below with your favorite twist or any questions you’ve got—I’m here for it. ☕💛
