I love making this caramel hazelnut iced coffee whenever I want something refreshing yet indulgent. It blends rich coffee with sweet caramel and nutty hazelnut flavors, all poured over ice for a smooth and satisfying drink that feels like a café treat at home.
Why You’ll Love This Recipe
I enjoy how easy this recipe is to prepare with just a few ingredients. The combination of caramel and hazelnut gives a balanced sweetness without overpowering the coffee. I also like that I can adjust the sweetness and creaminess exactly to my taste. It’s perfect for warm days or whenever I want a chilled coffee break without leaving home.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup freshly brewed coffee, cooled 1/2 cup milk (whole, skim, or plant-based) 2 tablespoons caramel syrup 1 tablespoon hazelnut syrup 1–2 teaspoons sugar (optional, to taste) 1 cup ice cubes Whipped cream (optional, for topping) 1 teaspoon caramel sauce (optional, for drizzle) Crushed hazelnuts (optional, for garnish)
directions
I start by brewing a cup of coffee and letting it cool to room temperature. If I’m in a hurry, I place it in the fridge for faster chilling.
In a glass, I add the caramel syrup, hazelnut syrup, and sugar if I want extra sweetness. Then I pour in the cooled coffee and stir well until everything is combined.
Next, I fill the glass with ice cubes and pour in the milk. I give it another gentle stir to blend all the flavors together.
For a more indulgent touch, I top it with whipped cream, drizzle caramel sauce over it, and sprinkle some crushed hazelnuts on top.
I serve it immediately and enjoy it while it’s cold and refreshing.
Servings and timing
This recipe makes 1 serving. Preparation time: 5 minutes Total time: 5–10 minutes (including cooling if pre-made coffee is used)
Variations
When I want a richer drink, I use cream instead of milk. I also like adding a scoop of vanilla ice cream to turn it into a dessert-style iced coffee. For a dairy-free option, I use almond or oat milk, which pairs nicely with the hazelnut flavor.
storage/reheating
I prefer drinking this iced coffee fresh, but I can store the coffee base (without ice or milk) in the fridge for up to 2 days. When I’m ready to serve, I just add ice and milk. I don’t reheat this drink since it’s meant to be enjoyed cold.
FAQs
Can I use instant coffee?
I can absolutely use instant coffee. I just dissolve it in hot water first, then let it cool before using it in the recipe.
Can I make it less sweet?
I reduce or skip the sugar and use less caramel syrup if I want a less sweet version.
What type of milk works best?
I find that any milk works well, including dairy and plant-based options like almond, oat, or soy milk.
Can I prepare it in advance?
I prepare the coffee and mix it with syrups ahead of time, but I add ice and milk just before serving for the best flavor.
Can I turn this into a blended drink?
I blend all the ingredients with ice to create a frappé-style version, which turns out creamy and refreshing.
Conclusion
I find this caramel hazelnut iced coffee to be a simple yet delicious way to upgrade my daily coffee routine. With its rich flavors and refreshing chill, it’s a drink I keep coming back to, especially when I want something quick, customizable, and satisfying.
