Toasted Hazelnut Espresso with Blackberry Compote
A cozy espresso drink with toasted hazelnuts and sweet-tart blackberry compote
February 2, 2025
Love the rich taste of espresso and the warmth of toasted nuts? This Toasted Hazelnut Espresso combines bold coffee with freshly roasted hazelnuts and a homemade blackberry compote that adds just the right touch of fruity sweetness.
This cafe-style drink is surprisingly simple to make at home. Using dark roast espresso beans and fresh blackberries, you'll create a drink that's both sophisticated and comforting. The toasted hazelnuts add a wonderful nutty aroma that pairs perfectly with the coffee's natural notes.
Why You’ll Love This Recipe
This isn't your ordinary coffee drink! Here's why you'll fall in love with it:
- Perfect balance of nutty, fruity, and coffee flavors
- Easy to customize the sweetness level
- Makes your kitchen smell amazing while toasting the hazelnuts
- Impressive enough for weekend brunch with friends
Toasted Hazelnut Espresso with Blackberry Compote
A cozy espresso drink with toasted hazelnuts and sweet-tart blackberry compote
Espresso, Hazelnut Coffee, Blackberry Coffee, Hot Coffee, Coffee with Fruit, Nutty Coffee
Equipment
- Espresso machine
- Coffee grinder
- Baking sheet
- Small saucepan
- Kitchen towel
- Measuring spoons
- Serving cups
Ingredients
- 4 shots espresso
- 1/2 cup hazelnuts, whole
- 2 cups fresh blackberries
- 3 tablespoons sugar
- 1 tablespoon water
- 1/4 teaspoon vanilla extract
- Whipped cream for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant
- While still warm, wrap hazelnuts in a kitchen towel and rub to remove skins
- Combine blackberries, sugar, and water in a small saucepan. Cook over medium heat for 10-12 minutes until berries break down
- Add vanilla extract to the compote and let cool slightly
- Grind toasted hazelnuts until fine but not pasty
- Pull two shots of espresso into each serving cup
- Stir in 1 tablespoon of ground hazelnuts per cup
- Top with a generous spoonful of blackberry compote
- Garnish with whipped cream and remaining ground hazelnuts if desired
Pro Tips
- Toast hazelnuts until they're golden brown and fragrant - about 8-10 minutes at 350°F
- Use freshly roasted espresso beans for the best flavor
- Make extra blackberry compote and store it in the fridge for up to a week
- Grind your coffee just before brewing for optimal taste
Calories: 245kcal, Carbohydrates: 28g, Protein: 5g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 4mg, Potassium: 302mg, Fiber: 7g, Sugar: 19g, Vitamin A: 180IU, Vitamin C: 15mg, Calcium: 56mg, Iron: 2mg
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Summary
Cook Time:
PT15M
Servings:
2 servings
Total Time:
PT30M
Prep. Time:
PT15M
