This chocolate hazelnut shaken espresso is super flavorful and made with a simple homemade hazelnut syrup & chocolate milk.
This post may contain affiliate links, please read the privacy policy for details. This post is sponsored by PapaNicholas Coffee. All opinions are my own.
chocolate hazelnut shaken espresso
I don’t know about you, but I loooooveeeeee shaken espressos. I feel like lattes can be too milky (depending on how they’re made of course) and taste more like milk and water than espresso, and shaken espressos are the perfect middle ground. You get some sweetness from the syrup with a little bit of milk, but the espresso flavor still is able to shine through and be tasted.
I’m super excited to share this chocolate hazelnut shaken espresso with you today because I truly believe it’s perfect. First off, it’s super easy to make. The syrup is just sugars, water & hazelnuts, and the drink itself is just espresso, ice, syrup, and chocolate milk. The syrup is *super* flavorful because we’re allowing the hazelnuts and syrup to marry for a long time before straining them out. And the chocolate milk takes this from a delicious hazelnut shaken espresso to somewhat of a mocha hazelnut shaken espresso – reminiscent of nutella and ferrero rocher.
So let’s get into it!
papanicholas coffee
My favorite brand of coffee is PapaNicholas Coffee, so it’s perfect that I get to work with them! I use their coffee beans every single day and am so happy to be able to spread my love of their coffee to you. Today I partnered up with PapaNicholas Coffee for this delicious chocolate hazelnut shaken espresso and used their Hazelnut Créme Espresso which is a delicious light roast blend with notes of caramelized hazelnut & sweet cream. I can’t recommend them enough, so please be sure to check them out! You can find their website by clicking here. And if you do end up purchasing their coffee be sure to use code FRESH20 which will get you 20% off any of their coffee!.
ingredients for a chocolate hazelnut shaken espresso:
Hazelnut syrup:
- Light brown sugar & granulated sugar: for sweetness and flavor.
- Water: the base of the syrup.
- Chopped hazelnuts: the star of the show, for flavor of course.
shaken espresso:
- Espresso: use your favorite espresso here. I used PapaNicholas Hazelnut Créme Espresso for even more espresso flavor. You could also use instant espresso here – just use however much the packaging calls for with 2 oz. of hot water.
- Ice: for an iced drink of course.
- Hazelnut syrup: we’ll use some of the syrup mentioned above in this drink.
- Chocolate milk: I used chocolate almond milk and it was *delicious*, but feel free to use any dairy or non-dairy chocolate milk – or even use regular milk if you just want a hazelnut shaken espresso.
how to make a chocolate hazelnut shaken espresso:
Here’s what the process of making this shaken espresso looks like. The full recipe can be found at the end of this blog post!
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Chocolate Hazelnut Shaken Espresso
Ingredients
Hazelnut Syrup
- 100 g light brown sugar (½ c.)
- 100 g granulated sugar (½ c.)
- 225 g water (1 c.)
- 60 g chopped hazelnuts (½ c.)
Chocolate Hazelnut Shaken Espresso
- Ice
- 1 oz. hazelnut syrup*
- 2 oz. freshly brewed espresso
- 3 oz. chocolate milk**
Instructions
Hazelnut Syrup
- Add both sugras, the water and the hazelnuts to a small saucepan. Set the mixture over medium heat, stirring occasionally until it comes to a simmer.
- Let the syrup simmer (not boil) for 10 minutes, then remove it from the heat. Let the hazelnuts sit in the syrup for an additional 10 minutes to allow the flavors to infuse together.
- Place a fine mesh sieve over a bowl or container, and pour the syrup through it to remove all the hazelnuts.
Chocolate Hazelnut Shaken Espresso
- Start by filling a cup that has a lid, or a container, with ice. Then, pour 1-2 tbsp. (depending on how sweet you'd like the drink) of the syrup of the ice.
- Brew your espresso, then pour it over the ice. Close up the cup or container, and vigorously shake it until it's nice and frothy.
- Pour the espresso mixture into a cup, adding in more ice as needed.
- Top the drink off with your chocolate milk of choice, then stir and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made. The milk used in this calculation was whole, dairy milk.