Chocolate Hazelnut Cookie Cold Brew (Starbucks Copycat)
On the search for the perfect cold brew flavor combination? The Starbucks Chocolate Hazelnut Cookie Cold Brew combines smooth cold brew with hazelnut syrup, chocolate cold foam, and a crumbled cookie topping. And it's so easy to make at home with this copycat recipe!
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Makes: 1 drink
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Ingredients
- 10 oz cold brew
- Ice
- 1 oz hazelnut syrup (store-bought or recipe below)
- ⅓ cup chocolate cream cold foam (recipe below)*
- Chocolate cookies (like Oreos), crushed
Hazelnut Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 cup roughly chopped roasted hazelnuts** (or 2 teaspoon hazelnut extract)
Chocolate Cream Cold Foam
- ¾ cup 2% milk
- ¼ cup heavy cream
- 2 tablespoon vanilla syrup (store-bought or homemade using recipe linked in notes)
- 2 ½ tablespoon chocolate malt powder
Instructions
- Pour cold brew into an ice-filled glass. Stir in hazelnut syrup.
- Top drink with chocolate cream cold foam and sprinkle crushed chocolate cookies over cold foam.
Hazelnut Syrup
- Put water, sugar, and chopped hazelnuts (or extract) in a medium saucepan and bring mixture to a boil.
- Once boiling, lower heat and let simmer for about 10 minutes, until mixture has thickened a bit. Remove from heat. If using nuts, I recommend letting the syrup rest for about 30 minutes to let the hazelnut flavor continue to steep into the syrup.
- If using nuts, strain the mixture into a heat-proof bowl, leaving behind the hazelnuts (I recommend saving them for snacking or topping ice cream with!). If using extract, simply pour syrup into a heat-proof bowl or mason jar.
- Keep mixture in bowl or transfer into a mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools. Syrup should keep fresh in fridge for about a month.
Chocolate Cream Cold Foam
- Place milk, cream, vanilla syrup, and chocolate malt powder in a mason jar and shake well to combine. If you don't have a jar, mix all ingredients in a bowl. Keep in fridge until ready to use.
- To turn into foam, you can either use an electric frother, hand mixer, or blender. Alternatively, you can shake the mixture in a mason jar until it's frothy.
Notes
*If you don't want to make the chocolate cold foam from scratch, you can use store-bought chocolate creamer and froth it (it just won't have the malted flavor).
**If your hazelnuts aren't roasted, I recommend roasting them in oven before turning into syrup.
-for homemade vanilla syrup recipe, click here.
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