Gluten-Free Hazelnut Coffee
By the Gluten Free Recipes team ·
This rich and creamy hazelnut coffee, a delightful blend of roasted coffee notes and sweet nutty undertones. Its smooth texture and satisfying flavor make it the perfect pick-me-up any time of day.
At a glance: This easy drinks and smoothies recipe yields 2 servings in about 28 minutes (8 min prep, 20 min cook). It uses 7 ingredients — including strong brewed coffee, unsweetened almond milk or coconut milk, hazelnut butter — and walks through 5 steps. Updated . Browse more drinks and smoothies recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Hazelnut Coffee: When preparing this drinks and smoothies recipe, when selecting ingredients like plant-based milks, nut butters, or cocoa powder, always look for a certified gluten-free label. Manufacturing processes can introduce gluten, so vigilance is key to ensuring this recipe remains safe for those with celiac disease or gluten sensitivities In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Hazelnut Coffee: This recipe is naturally gluten-free, relying on whole ingredients. Always ensure any processed items like plant-based milks or nut butters are certified gluten-free to avoid cross-contamination from gluten-containing grains.
Ingredients
- 1 cup strong brewed coffee, chilled
- 1 cup unsweetened almond milk or coconut milk
- 2 tbsp hazelnut butter
- 1 tsp pure vanilla extract
- 1-2 tbsp maple syrup or your preferred sweetener (optional)
- 1 cup ice cubes
- 1 tbsp cocoa powder (optional, for mocha variation)
Instructions
- 1
Ensure your strong brewed coffee is completely chilled before beginning. Add the chilled coffee, almond milk (or coconut milk), hazelnut butter, pure vanilla extract, and optional cocoa powder to a high-speed blender. This combination forms the base of our rich, nutty beverage.
- 2
Add the ice cubes to the blender. If you prefer a sweeter drink, add 1 tablespoon of maple syrup now; you can adjust this later. Secure the lid tightly on the blender.
- 3
Blend on high speed for approximately 60 to 90 seconds, or until the mixture is completely smooth and has a creamy, frothy consistency. Listen for the blender to achieve a consistent hum, indicating all ingredients are well incorporated and the ice has been fully pulverized.
- 4
Carefully taste the hazelnut coffee. If you desire more sweetness, add the remaining tablespoon of maple syrup and blend for another 10-15 seconds to incorporate. Adjust to your personal preference for sweetness.
- 5
Pour the blended hazelnut coffee into two serving glasses. Serve immediately to enjoy the best texture and temperature. For an extra touch, you can garnish with a sprinkle of cocoa powder or a drizzle of hazelnut butter.
Nutrition (per serving)
Tips & Notes
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
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