Chocolate Hazelnut Whipped Coffee Recipe
A decadent vegan whipped coffee combining chocolate notes and hazelnut flavor, layered over chilled plant milk with irresistible foam.
Ingredients
- Instant coffee powder: 2 tablespoons
- Cocoa powder unsweetened: 1 tablespoon
- Cane sugar or coconut sugar: 2 tablespoons
- Hot water: 2 tablespoons
- Unsweetened oat milk cold: 300 ml
- Hazelnut syrup vegan: 1½ teaspoons
- Ice cubes: 1 cup
Instructions
- Add instant coffee, cocoa powder, sugar, and hot water into a bowl.
- Whisk continuously for 3–5 minutes until thick, glossy, and airy.
- Add hazelnut syrup into the whipped mixture.
- Whisk gently for 20 seconds to combine evenly.
- Fill two glasses with ice cubes.
- Pour 150 ml cold oat milk into each glass.
- Spoon whipped chocolate hazelnut coffee generously on top.
- Stir before sipping, or admire the foam like a rational adult.
Notes
Nutritional Values (Per Serving)
- Calories: 135 kcal
- Total Fat: 3.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2.2 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Calcium: 28%
- Vitamin B12: 18%
- Magnesium: 14%
- Iron: 10%
- Potassium: 9%
Additional Notes / Tips to Enhance the Flavor
- Use hazelnut milk for deeper nutty indulgence.
- Add cinnamon dust for subtle warmth.
- Reduce sugar slightly if chocolate already feels dramatic enough.