Ingredients for Iced Hazelnut Coffee Coolers
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How to Make Iced Hazelnut Coffee Coolers
- In a medium bowl, whisk together 1 cup strong brewed coffee (or use 6 tbsp instant coffee dissolved in 1 cup hot water), 1/4 cup hazelnut creamer, 1/2 cup water, and 1/4 teaspoon ground cinnamon until the coffee is fully dissolved.
- Pour the coffee mixture evenly into two ice cube trays.
- Freeze for at least 3 hours, or until the coffee cubes are completely solid.
- Once frozen, carefully pop the coffee cubes out of the trays and transfer them to an airtight container or freezer bag for storage.
- For each serving, combine 2 coffee cubes, 2/3 cup milk (dairy or non-dairy), and 4 regular ice cubes in a blender.
- Secure the blender lid and blend on high speed for about 20 seconds, or until the mixture is smooth and slightly slushy.
- Pour the Iced Hazelnut Coffee Cooler into a tall glass.
- Top with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
18g
Carbs
3g
