Night Heron - A Coffee, Hazelnut, and Cocoa Cocktail

🧂 Ingredients

• 150 g hazelnuts

  (about 1 cup)
• 750 ml water

  (about 3 cups)
• 1 tbsp cocoa powder
• 1 tsp honey

  or to taste
• 2 shots hazelnut milk
• 4 shots espresso

  or about 125 ml (1/2 cup) strong coffee
• 1 shot coffee vodka

  (see note)
• honey

  (or other preferred sweetener), optional and to-taste.
• cinnamon

  (optional)

Instructions

• 1 Place the hazelnuts in a large bowl and cover with cold water. Let stand
  overnight.
• 2 Discard the soaking liquid and rinse the hazelnuts thoroughly.
• 3 Place the hazelnuts in a blender along with 750 ml (about 3 cups) of water.
  Blend as thoroughly as possible, trying to break down the hazelnuts into the
  smallest crumbs possible.
• 4 If you have a jelly bag, use it here - it's the easiest way to go. If not, line
  a strainer with several layers of cheesecloth and place it over a large bowl or
  pot. Pour the liquid through slowly and allow it to sit for about 1 hour. Keep
  the filtered hazelnut milk. You can dry out the solids in the oven and use them
  as a flour replacement, or simply discard them.
• 5 Add 1 to 2 teaspoons of honey (or more if you want it sweeter) to the hazelnut
  milk, along with the cocoa powder. Combine thoroughly (I used a blender again).
  The finished hazelnut milk can be kept in the fridge for about a week. It will
  separate into layers when sitting, so shake it thoroughly before using.
• 6 Gently warm a portion of hazelnut milk (only warm as much as you need for
  drinks). You can carefully use a microwave or stovetop, but take care not to
  boil the milk, as it will separate.
• 7 Prepare the espresso or strong coffee.
• 8 Pour a little honey (about 1/2 teaspoon, or to taste) into the bottom of a cup.
  Add the coffee vodka and espresso. Pour the warmed hazelnut milk over top and
  gently stir. Serve immediately.
• 9 (Optional) You can garnish with a little cinnamon, add a more honey, or even a
  little vanilla for added variations.

Nutrition Info