Iced Hazelnut Oatmilk Shaken Espresso {Starbucks Copycat}
It's nutty season at Starbucks and we're all here for the new Iced Hazelnut Oatmilk Shaken Espresso! My copycat recipe for this hazelnut iced drink is so easy to make and customize at home.
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Makes: 1 drink
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Ingredients
- 3 oz brewed blonde roast espresso (or strongly brewed coffee)
- 2 oz hazelnut syrup (recipe below or store-bought)
- Ice
- 4 oz (½ cup) oat milk or dairy or non-dairy alternative of your choice
Hazelnut Syrup Recipe
- 1 cup water
- 1 cup granulated sugar
- 1 cup roughly chopped roasted hazelnuts* (or 2 teaspoon hazelnut extract)
Instructions
- Pour espresso and hazelnut syrup into a mason jar or cocktail shaker filled with ice. Shake vigorously for about 20 seconds until espresso is nice and frothy.
- Pour entire contents of shaker (ice included) into a glass. Top with oat milk.
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.
Notes
*If your hazelnuts aren't roasted, I recommend roasting them in oven before turning into syrup.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!