Iced Hazelnut Oat Milk Shaken Espresso

Toasty homemade hazelnut syrup meets creamy oat milk and bold espresso in this cool, nutty shaken drink perfect for warm afternoons.

Ingredients

For the hazelnut syrup:

• 1 cup raw hazelnuts
• 1 cup water
• 1 cup cane sugar or brown sugar
• 1 tablespoon vanilla extract
• ⅛ teaspoon sea salt
• ⅛ teaspoon ground cinnamon (optional)

For the iced hazelnut latte:

• Oat milk
• 2 shots espresso
• 2 tablespoons hazelnut syrup (or to taste)
• Ice

Instructions

Make the hazelnut syrup:

1. Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast for 8 to 10 minutes, watching carefully to prevent burning.
2. Transfer to a bowl or plate and rub with a paper towel to remove skins (it’s fine if some remain).
3. Finely chop the hazelnuts and add them to a saucepan with water and sugar. Bring to a boil, stirring often, then reduce heat and simmer for 10 minutes.
4. Remove from heat, stir in vanilla extract, and let sit for at least 10 minutes to cool and infuse.
   
5. Strain into a jar and refrigerate for up to 2 weeks.
   

Make the shaken espresso:

1. To a tall glass of ice, pour in two shots of brewed espresso (using your Mr. Coffee 4-in-1 Latte Maker) and 1 to 2 tablespoons of hazelnut syrup. Froth oat milk (if desired) and pour over the espresso mixture. Stir with a straw and enjoy!

Recipe by:@whatrobineats