This vegan iced coffee explodes with rich chocolate-hazelnut taste, but it won't weigh you down like a barista-made Frappuccino. Using hazelnut milk and creamer will give you the nuttiest flavor, but if you can't find it, you can substitute another plant-based milk or creamer (it's also great with cow's milk if you don't care about it being vegan). Try chocolate or vanilla almond milk, oat milk or even macadamia milk. If you opt for a non-hazelnut milk, you might want to add an extra teaspoon of chocolate-hazelnut spread.

Casey Barber Headshot
Casey Barber
EatingWell.com, July 2021

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Credit: Casey Barber

Recipe Summary test

active:
5 mins
total:
5 mins
Servings:
1

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add a few handfuls of ice cubes to a pint-size (2-cup) mason jar, and fill a tall glass with ice cubes.

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  • Add coffee, chocolate-hazelnut milk (or other milk) and chocolate-hazelnut spread to the prepared jar. Cover and shake vigorously until the spread has dissolved into the liquid, about 30 seconds. Pour into the ice-filled glass.

  • Froth hazelnut creamer with a handheld or electric milk frother (or shake well in a separate 1-cup mason jar). Pour over the iced coffee and serve immediately.

Tip

Nutella works well in this recipe, but if you want to keep the drink vegan, opt for a vegan chocolate-hazelnut spread—Nutiva and Artisana Organics are two brands to look for. Whatever brand you use, be sure the spread is at room temperature—this will help it to dissolve.

Nutrition Facts

212 calories; fat 10g; sodium 72mg; carbohydrates 30g; dietary fiber 1g; protein 1g; sugars 29g; saturated fat 1g; vitamin a iu 167IU; potassium 200mg.
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