Description
This Christmas Hazelnut Mocha recipe delivers a festive and cozy coffee treat with rich espresso, creamy cocoa-infused milk, and the sweet nuttiness of hazelnut syrup. Perfect for holiday mornings or a special winter pick-me-up, it’s topped with whipped cream and crunchy chopped hazelnuts for an indulgent finish.
Ingredients
Scale
Coffee Base
- 1 cup brewed espresso
Milk Mixture
- 1 cup milk
- 2 tablespoons hazelnut syrup
- 2 tablespoons cocoa powder
Toppings
- Whipped cream for topping
- Chopped hazelnuts for garnish
Instructions
- Brew the espresso: Start by brewing 1 cup of strong espresso using your espresso machine or preferred brewing method to create the coffee base for your mocha.
- Heat the milk mixture: In a saucepan over medium heat, combine 1 cup of milk with 2 tablespoons of cocoa powder and 2 tablespoons of hazelnut syrup. Stir continuously until the mixture is hot and fully blended, but not boiling.
- Combine espresso and milk: Pour the brewed espresso into a large mug, then slowly add the warm milk mixture, stirring gently to mix evenly.
- Add whipped cream: Generously top the mocha with whipped cream to add a creamy, airy finish that balances the rich chocolate and espresso flavors.
- Garnish with hazelnuts: Sprinkle chopped hazelnuts over the whipped cream to provide a crunchy texture and highlight the hazelnut flavor for that perfect holiday touch.
Notes
- Use whole milk for a creamier texture; substitute with almond or oat milk for a dairy-free option.
- Adjust hazelnut syrup and cocoa powder to taste for a sweeter or stronger chocolate flavor.
- For a less sweet version, reduce the hazelnut syrup or omit the whipped cream topping.
- Brew fresh espresso to ensure the best flavor and aroma.
- Chopped hazelnuts add texture but can be omitted or replaced with chocolate shavings if preferred.
