This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

As much as I love coffee, to be honest, there are just times where a steaming cup of joe won’t cut it. Like right after an early morning run or in the middle of a hot afternoon, for a couple of examples. So, I supplement with this chilled version during those times to keep me going.

I have never been big on flavored coffee blends. Especially when it comes to hot coffee. But with cold coffee, its a different story! Hazelnut Iced Coffee is one of my absolute favorites.

How to Make Hazelnut Iced Coffee

Make Cold Brew Coffee. Pick your favorite Hazelnut Coffee blend and make your cold brew using your preferred method. For steps on how to make Cold Brew Coffee, click here.

Pour over ice. Fill your cup of ice about 2/3s of the way full with cold brew hazelnut coffee.

Top with Milk. Fill the remaining 1/3 of the cup with your choice of milk

Can You Use Almond Milk with Iced Coffee?

Absolutely! And, unlike hot coffee, you don’t have to worry about curdling. In the recipe below, I actually use Vanilla Almond Milk to add a touch of sweetness. Cashew milk, oat milk, macadamia milk and coconut milk are also good substitute options for dairy. If you do choose any of these, make sure to shake the carton before you pour because they have tendency to settle. When I’m drinking iced coffee, it is typically mixed with one of these as they seem to sit a bit lighter on the belly in comparison to regular milk.

Iced Hazelnut Coffee

This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

Ingredients

8-10 ounces of cold brew hazelnut coffee
2-4 ounces of vanilla almond milk

Instructions

Simply fill your cup with ice, pour the desired amount of cold brew over ice, and top with your preferred amount of milk (for this one, I prefer vanilla almond milk). This is similar to the Jack & Coke concept. The perfect ratio depends on the person drinking it, so play around and find yours. For starters, try this one.

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Hazelnut Coffee

This thirst quenching cold brew coffee provides the same pick me up as it’s steamy ancestor and is great for those hot summer afternoons.

One of my very first coffee drinks that wasn’t from my grandfather’s Stanley thermos, was actually recommended by the very same person who has helped start my blogging adventure. We were visiting a college campus and took a break near the campus Starbucks. I was 17, and knew nothing about coffee and she was like, “you’ll probably like this”. Two Mocha Frappuccinos later, I had enough energy to read the library, take the GRE, and apply to Grad School all before lunch. P.S. I did not attend college that following year.

That is where my love for cold coffee began. As much as I love coffee, to be honest, there are just times where a steaming cup of joe won’t cut it. Like right after an early morning run or in the middle of a hot afternoon, for a couple of examples. So, I supplement with this chilled version during those times to keep me going.

The Best Coffee for Cold Brew

As with most coffee recipes, the type of roast used depends on your personal preference. For the best cold brew, I typically stick with medium to dark roasts. That doesn’t necessarily mean that you have to do the same. In choosing the perfect roast for you, things to keep in mind are acidity, flavor, and brew time. The general rule of thumb is the lighter the roast, the higher the acidity, and the longer the brew time (for cold brew).

How to Make Cold Brew Coffee

Brewing cold coffee couldn’t be any easier. The easiest way is to use a cold coffee maker. Toddy and Takeya are both good options with the latter being my favorite for reasons of simplicity. I recently bought a cold brew infuser from World Market that works great. If you don’t have a cold coffee maker, no worries! I spent years just putting coffee and water in a glass container to strain into my cup when I was ready to drink.

Tips for the Best Cold Brew Coffee

Choose the right roast for you. As mentioned above, I would recommend a medium to dark roast but that is not an “etched in stone” rule. By all means, choose whatever your taste buds prefer. If you do choose a light roast, however, make sure you increase the brew time to about 24 hours.

Consider flavor blends. When it comes to hot coffee, I’m typically not a fan of flavor blends. But with cold coffee, it’s a different story! Iced Hazelnut Coffee is one of my favorites. I’ve used other blends, such as a Vanilla, that also produce some pretty tasty beverages.

Add milk or a non-dairy substitute. While I enjoy the occasional latte or cappuccino, I usually drink my coffee black. Again, with cold brew, my preferences are different. 2-3 ounces of milk helps create a creamy texture and provides a touch of sweetness that helps balance the drink. Almond, cashew, macadamia, or oat milk are great substitutes here.

Mind the grind. If you are grinding your own beans. Make sure not to go too fine, or you could end up with a bitter brew. A medium to coarse grind is ideal for cold brew.

These are two of my favorite cold coffee drinks:

Iced Hazelnut Coffee

Frothed Cold Brew

Cold Brew Coffee

Ingredients

12-14 tbsp of ground coffee
1 quart of water

Instructions

If you’re using a specific cold brew device, follow those
instructions. If you’re doing your own thing, then this should produce some
tasty cold brew:
Place 12-14 tbsp of ground coffee into approximately 1 quart of water.
If the grinds aren’t in an infuser, give it a quick stir.
Place in refrigerator for 8-12 hours.
Then, you’re ready to enjoy.

I typically make this in the evening and let it sit overnight. I recommend enjoying this within 7-10 days.