Iced Hazelnut Coffee Chiller: Your Homemade Coffee Shop Dream

There’s something undeniably magical about that first sip of a perfectly crafted iced coffee on a warm afternoon. For years, my go-to indulgence was a trip to my favorite local coffee shop, where the baristas would whip up my favorite hazelnut concoction. But as the cost added up, I started to wonder if I could recreate that same coffee shop quality at home for a fraction of the price. After some experimentation and a few batches of frozen coffee cubes, I finally landed on this Iced Hazelnut Coffee Chiller recipe – a delightful, budget-friendly way to enjoy a luxurious coffee treat without leaving the kitchen.

Recipe Overview

• Prep Time: 10 minutes (plus freezing time)
• Cook Time: 0 minutes
• Total Time: 3 hours 10 minutes (including freezing)
• Servings: 12 drinks
• Yields: 12 drinks
• Dietary Type: Can be adapted to dairy-free

Ingredients

This recipe relies on a few key components to build its rich flavor and satisfying chill. The beauty lies in its simplicity, allowing the hazelnut and coffee notes to truly shine.

• For the Coffee Cubes:

  • 3⁄4 cup instant coffee granules
  • 3⁄4 cup hazelnut flavored liquid coffee creamer
  • 1 cup sugar
  • 1 cup water
  • 1⁄4 teaspoon ground cinnamon

• For Assembling Each Drink:

  • 8 cups milk (whole milk is recommended for creaminess, but any milk will work)
  • 48 ice cubes (these are separate from the coffee cubes and are for blending consistency)

Equipment Needed

You won’t need a barista’s arsenal for this recipe! Here’s what you’ll find helpful:

• Medium bowl
• Whisk or spoon for stirring
• Ice cube trays (at least two standard-sized trays)
• Freezer bag for storing coffee cubes
• Blender

Instructions

Crafting this delightful beverage involves two main phases: preparing the flavor-packed coffee cubes and then blending them into icy perfection. Follow these steps carefully for the best results.

1. In a medium bowl, combine the instant coffee granules, hazelnut flavored liquid coffee creamer, sugar, water, and ground cinnamon.
2. Stir thoroughly until all the coffee granules and sugar are completely dissolved. Ensure there are no gritty bits remaining. This step is crucial for a smooth texture in your frozen cubes.
3. Carefully pour the dissolved coffee mixture into two ice cube trays. Fill each cavity as evenly as possible.
4. Place the filled ice cube trays in the freezer. Allow them to freeze until they are completely hardened. This typically takes about 3 hours, but can vary depending on your freezer’s temperature.
5. Once the coffee cubes are thoroughly frozen, transfer them from the ice cube trays to a freezer bag. Seal the bag tightly to prevent freezer burn. These can be stored for future use.
6. To prepare each individual serving, take a blender.
7. Place 2 coffee cubes into the blender. These are your concentrated flavor base.
8. Add 2⁄3 cup of milk to the blender. This will provide the creamy liquid base for your chiller.
9. Finally, add 4 regular ice cubes to the blender. These additional ice cubes help create the desirable slushy texture.
10. Blend the ingredients until the mixture is smooth and has a slushy consistency. You may need to pulse the blender a few times or scrape down the sides to ensure everything is incorporated.
11. Once blended to your desired consistency, pour the Iced Hazelnut Coffee Chiller into a glass.
12. For an extra touch of indulgence, top with whipped cream, if desired.

Expert Tips & Tricks

Elevating your homemade coffee drinks is all about a few smart techniques. Here are some ways to make your Iced Hazelnut Coffee Chiller even better:

• Quality Coffee Matters: While instant coffee is used for convenience and quick dissolution, choosing a good quality brand can make a subtle difference in the final flavor.
• Sweetness Adjustment: The recipe calls for 1 cup of sugar in the coffee cube base. Taste the mixture before freezing. If you prefer a less sweet drink, you can slightly reduce the sugar. Remember, the milk will also contribute a touch of sweetness.
• Creamer Variations: While hazelnut creamer is key, don’t be afraid to experiment with other flavored creamers if hazelnut isn’t available or if you want a twist. Vanilla or even a caramel creamer could offer a new flavor profile.
• Make-Ahead Magic: The beauty of this recipe is the ability to make the coffee cubes ahead of time. Keep your freezer bag well-stocked, and you’ll always be just minutes away from a delicious iced coffee.
• Blender Power: The consistency of your chiller will depend on your blender’s power. If you have a less powerful blender, you might need to blend for a bit longer or add a touch more milk to help break down the frozen coffee cubes.
• Ice Cube Tray Size: The size of your ice cube trays can affect how many “coffee cubes” you get and their intensity. Standard-sized trays are assumed here, yielding approximately 24-32 coffee cubes in total, which then translates to 12-16 servings depending on how many you use per drink. The recipe specifies 2 cubes per serving for 12 servings.

Serving & Storage Suggestions

This Iced Hazelnut Coffee Chiller is best enjoyed immediately after blending for that perfect frosty texture.

• Serving: Pour your freshly blended chiller into a tall glass. A straw is highly recommended for sipping this delightful frozen beverage. Garnish with a swirl of whipped cream and perhaps a sprinkle of cocoa powder or a drizzle of chocolate syrup for an extra decadent touch.
• Storage: The coffee cubes can be stored in a freezer bag in the freezer for up to 2-3 months. Once a drink is blended, it is best consumed immediately. Leftovers will melt and lose their ideal slushy consistency. If you blend too much, you can technically refreeze it, but the texture will be more icy and less creamy.

Nutritional Information

Here’s an estimated nutritional breakdown for one serving of the Iced Hazelnut Coffee Chiller, assuming whole milk and no whipped cream topping.

Nutrient	Amount per Serving	% Daily Value
Calories	211 kcal
Calories from Fat	79 kcal
Total Fat	8.9 g	13%
Saturated Fat	5.5 g	27%
Cholesterol	32.7 mg	10%
Sodium	89.8 mg	3%
Total Carbohydrate	27 g	9%
Dietary Fiber	0 g	0%
Sugars	16.7 g	66%
Protein	6.4 g	12%

Note: Nutritional values are estimates and can vary based on the specific brands of ingredients used, especially the coffee creamer and milk. Using non-dairy milk will alter these values.

Variations & Substitutions

While the classic hazelnut is a winner, feel free to play with this recipe!

• Dairy-Free/Vegan: To make this recipe dairy-free and vegan, use your favorite non-dairy milk (almond, soy, oat, or coconut milk) and a dairy-free hazelnut-flavored coffee creamer. Ensure your whipped topping, if using, is also dairy-free.
• Different Flavors: Swap the hazelnut creamer for vanilla, caramel, or even a mocha-flavored creamer for a different coffee experience. You could even try adding a dash of peppermint extract for a festive twist.
• Extra Coffee Kick: If you’re a serious coffee lover, you can use a stronger instant coffee or add a shot of freshly brewed espresso to the initial coffee mixture for a more intense caffeine boost.
• Spiced Hazelnut: Add a pinch more cinnamon, or a tiny amount of nutmeg or cardamom to the coffee cube mixture for a warmer, spiced flavor.

FAQs

Q: Can I use regular coffee instead of instant coffee granules?
A: While you could technically try to dissolve cold brew concentrate, instant coffee granules are specifically formulated to dissolve quickly in cold liquids, making them ideal for this recipe’s no-cook approach. Regular brewed coffee might leave a gritty texture if not fully dissolved.

Q: How long do the coffee cubes last in the freezer?
A: The coffee cubes can be stored in an airtight container or freezer bag in the freezer for up to 2-3 months. Their flavor might slightly diminish over time, but they will remain safe to consume.

Q: My blender is struggling to break down the coffee cubes. What should I do?
A: You can try adding a little more milk to the blender, or let the coffee cubes thaw for a minute or two before blending. Pulsing the blender a few times can also help break them down more effectively.

Q: Can I make this recipe without the hazelnut flavored creamer?
A: Yes, you can! If you don’t have hazelnut creamer, you can use a plain liquid coffee creamer and add 1/2 teaspoon of hazelnut extract to the coffee mixture. Alternatively, plain milk could be used, but you would lose the distinct hazelnut flavor.

Q: Is it possible to make a larger batch of coffee cubes at once?
A: Absolutely! You can easily double or triple the coffee cube ingredients and use more ice cube trays to create a larger stash for future enjoyment. Just be sure to have enough freezer space.

Final Thoughts

This Iced Hazelnut Coffee Chiller is more than just a beverage; it’s a delightful reminder that simple pleasures can be found right in our own kitchens. It’s a perfect way to beat the heat, power through an afternoon slump, or simply treat yourself to something special without breaking the bank. I encourage you to give it a try, experiment with your favorite milk and toppings, and savor every frosty, hazelnut-infused sip. Don’t forget to share your creations and any delicious variations you discover – I’m always eager to hear how others are enjoying this recipe!