Hazelnut Frangelico Frappé
A luxurious, icy blend of coffee, hazelnut liqueur, and creamy indulgence.
Welcome to a world of nutty, caffeinated bliss! Our Hazelnut Frangelico Frappé is a delightful fusion of Italian liqueur and American coffee culture. This recipe was inspired by the classic Italian affogato, reimagined as a refreshing, sippable treat.
We use a rich, medium-dark roast coffee, freshly ground and cold-brewed for 12 hours to extract maximum flavor without bitterness. The coffee is then blended with velvety vanilla ice cream, a generous splash of Frangelico liqueur, and ice to create a smooth, frosty concoction. The drink is crowned with a dollop of hazelnut-praline whipped cream and a sprinkle of crushed hazelnuts, adding texture and intensifying the nutty flavor profile.
Why You’ll Love This Recipe
Get ready to fall in love with our Hazelnut Frangelico Frappé! Here's why you'll adore this indulgent treat:
- Perfect balance: The bitterness of coffee, sweetness of ice cream, and nuttiness of Frangelico create a harmonious flavor profile
- Customizable: Easily adjust the coffee strength or liqueur amount to suit your taste
- Impressive presentation: The layered look and nutty garnish make it a showstopper for guests
- Versatile: Enjoy it as a dessert, afternoon pick-me-up, or even a brunch cocktail
- Make-ahead friendly: Prepare the components in advance for quick assembly
Hazelnut Frangelico Frappé
A luxurious, icy blend of coffee, hazelnut liqueur, and creamy indulgence.
Equipment
- Blender
- Mixing bowl
- Whisk or electric mixer
- Large glasses
- Measuring cups and spoons
- Straws
- Long spoons
Ingredients
- 1 cup cold brew coffee, strong
- 4 oz Frangelico hazelnut liqueur
- 2 cups vanilla ice cream
- 2 cups ice cubes
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp hazelnut praline paste
- 1/4 cup hazelnuts, chopped and toasted, for garnish
Instructions
- In a blender, combine cold brew coffee, Frangelico, vanilla ice cream, and ice cubes. Blend until smooth and frothy.
- In a separate bowl, whip heavy cream with powdered sugar until soft peaks form. Fold in hazelnut praline paste.
- Pour the blended frappé mixture into two large glasses.
- Top each glass with a generous dollop of the hazelnut-praline whipped cream.
- Sprinkle with chopped, toasted hazelnuts for garnish.
- Serve immediately with a straw and a long spoon for the ultimate indulgence.
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