Caramel Hazelnut Iced Coffee
Making caramel hazelnut iced coffee at home has saved me from spending a fortune at coffee shops, and honestly, I like my version better. The combination of cold brew (or leftover morning coffee) with homemade caramel sauce and toasted hazelnut syrup creates something that’s rich but not sickly sweet.
It’s perfect for summer afternoons when you need a pick-me-up but don’t want a hot drink. What makes this recipe work is taking the time to toast the hazelnuts before making the syrup – it adds a deeper, almost smoky flavor that plain hazelnut syrup lacks. I make a batch of both syrups on Sunday and keep them in the fridge, so I can throw together a coffee in minutes throughout the week.
What you need for Caramel Hazelnut Iced Coffee
• Strong brewed coffee, cooled
• Ice cubes
• Whole milk or half & half
• Caramel sauce
• Hazelnut syrup
• Whipped cream (optional)
• Chopped hazelnuts (optional)
• Extra caramel sauce for drizzling (optional)
How to make Caramel Hazelnut Iced Coffee
Here’s how I make this coffee shop favorite at home – it’s all about the assembly order and getting the right balance of flavors.
1. Start by brewing your coffee extra strong – I use 2 tablespoons of ground coffee per cup of water. We want it strong because the ice will dilute it later. Let it cool completely to room temperature (about 30 minutes) or your ice will melt instantly.
2. While the coffee cools, prepare your glass. Drizzle caramel sauce in a spiral pattern around the inside of a tall glass – this gives you those lovely caramel streaks when you drink it. Pop the glass in the freezer for about 5 minutes so the caramel firms up a bit and doesn’t just sink to the bottom.
3. Fill your chilled glass about 2/3 full with ice cubes. I like to use larger cubes since they melt more slowly and won’t water down your drink as quickly.
4. Pour in 2-3 tablespoons of hazelnut syrup (adjust to taste – I usually start with less and add more if needed), then add your cooled coffee until it’s about 2 inches from the top of the glass. Give it a quick stir to combine.
5. Now slowly pour in about 2-3 tablespoons of cold whole milk or half & half, letting it create those pretty swirls as it mixes with the coffee. If you pour it over the back of a spoon, it creates an even prettier effect.
6. If you’re feeling fancy (and I usually am), top with a generous swirl of whipped cream. The cream should float nicely on top if your coffee is properly cooled.
7. Finally, drizzle with a little extra caramel sauce and sprinkle with chopped hazelnuts. The nuts add a really nice crunch and bring out the hazelnut flavor in the syrup.
Give it a quick stir before drinking – you want to get some of that caramel from the sides of the glass mixed in. The first sip should be creamy and sweet, with distinct notes of both caramel and hazelnut. If either flavor isn’t coming through strong enough, you can always add a bit more syrup or sauce until it’s just right.
RECIPE NOTES & TIPS:
• Use dark roast coffee for best results – it stands up better to the sweet syrups
• Cold brew works amazing here – smoother taste, less acidic
• Store-bought caramel sauce is fine, but avoid “sugar-free” versions – they don’t stick to glass well
• Hazelnut syrup brands matter – Torani or Monin give best results
• Want it stronger? Add a shot of espresso
• For dairy-free, oat milk works better than almond milk (creamier texture)
SERVING SUGGESTIONS:
• Pair with:
– Chocolate croissant
– Biscotti
– Coffee cake
– Plain butter cookies
• Skip whipped cream for breakfast, keep it for dessert
• Ice cream float variation: Add a scoop of vanilla ice cream instead of milk
OCCASION ADJUSTMENTS:
• Breakfast: Less syrup, no whipped cream, more coffee
• Dessert: Full garnish, extra caramel
• Party serve: Pre-mix coffee/syrup in pitcher, let guests add own milk/toppings
• Summer BBQ: Make coffee ice cubes ahead to prevent dilution
STORAGE & LEFTOVERS:
• Base coffee mixture (no milk) keeps 3 days in fridge
• Store premixed coffee in sealed container
• Don’t add milk until serving
• Make coffee ice cubes with leftover coffee
• Caramel-lined glasses can be prepped 1 day ahead (keep in fridge)
