Roasted Hazelnut Moka Pot with Vanilla Bean

A cozy coffee treat with roasted hazelnuts and rich vanilla bean flavor

Looking for a luxurious twist on your morning coffee? This Roasted Hazelnut Moka Pot combines the rich, nutty warmth of freshly roasted hazelnuts with the sweet, aromatic notes of real vanilla bean. It's like having your favorite Italian café right at home!

This recipe is surprisingly simple to make with just a few quality ingredients. Using a dark roast coffee in your Moka pot creates the perfect base for the toasted hazelnuts and vanilla. The result is a perfectly balanced drink that's great for slow weekend mornings or as an afternoon pick-me-up.

Why You’ll Love This Recipe

This coffee recipe brings café-quality drinks to your kitchen! Here's why you'll love it:

Rich, complex flavors from real roasted hazelnuts
Simple brewing method using a Moka pot
Natural sweetness from vanilla bean, no artificial flavors
Customizable strength based on your preference

Roasted Hazelnut Moka Pot with Vanilla Bean

A cozy coffee treat with roasted hazelnuts and rich vanilla bean flavor

Moka Pot Coffee, Hazelnut Coffee, Vanilla Bean Coffee, Italian Coffee, Hot Coffee, Homemade Coffee Drink

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Equipment

Moka pot
Coffee grinder
Small saucepan
Kitchen towel
Measuring spoons
Small skillet for toasting nuts

Ingredients

4 tablespoons dark roast coffee beans, finely ground
2 cups water
1/2 cup hazelnuts, whole
1 vanilla bean pod
2 tablespoons honey
1/4 cup water (for syrup)

Instructions

Toast hazelnuts in a dry pan over medium heat until fragrant and skins begin to peel, about 5-7 minutes
Remove skins from hazelnuts by rubbing in a clean kitchen towel
Split vanilla bean lengthwise and scrape out seeds
Combine honey, water, and vanilla seeds in a small saucepan. Simmer for 5 minutes, then cool
Grind coffee beans to a fine consistency
Fill Moka pot base with hot water to the fill line
Add ground coffee to the filter basket, don't tamp
Assemble Moka pot and brew on medium-low heat
Add 1-2 tablespoons of vanilla syrup to each cup
Pour brewed coffee over syrup and stir
Top with crushed roasted hazelnuts

Pro Tips

Toast hazelnuts until fragrant but not burnt for the best flavor
Use freshly ground coffee beans for optimal taste
Split and scrape the vanilla bean pod completely to get all the seeds
Store leftover vanilla-infused syrup in an airtight container for up to 2 weeks

Calories: 185kcal, Carbohydrates: 18g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 5mg, Potassium: 180mg, Fiber: 2g, Sugar: 12g, Calcium: 32mg, Iron: 1mg

Dessert

Hot

Beverage

Drink

Italian