Recipe from Head Barista & Coffee Educator, Jackson O’Brien
What You Need
-
1 tbsp cocoa powder
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1 tbsp sugar
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2 – 4 drops hazelnut extract*
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¾ cup coffee concentrate
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¾ cup hot milk (or dairy alternative)
*To make your own extract: you will need 1 cup shelled whole hazelnuts & 3 oz neutral high-proof spirit such as Everclear or vodka. Roast hazelnuts on a sheet pan in a 350° oven until fragrant and barely browned, typically between 10 – 15 minutes. Trust your nose, once the kitchen smells richly of hazelnuts, they’re ready. Add to a 1-cup mason jar and fill with the neutral high-proof spirit. Seal the jar and infuse for 2 weeks, shaking occasionally. Strain into a 2-oz bottle with a dropper.
How To Make It
- To make coffee concentrate, make coffee as you normally would with half the amount of water. If using a pour-over or auto-drip machine, grind the coffee slightly finer if possible.
-  Heat ¾ cup milk in the microwave or stovetop to 140° F, approximately the temp. of hot water coming out of your hot water faucet. If foam is desired, whisk vigorously.Â
- Add cocoa powder, sugar, and 1 tsp of the coffee concentrate to the bottom of a mug. Stir until cocoa and sugar are fully dissolved. Add the remainder of the coffee concentrate, the hot milk, and the drops of hazelnut extract. Enjoy!
