30 Days of Christmas Coffees – Day 16
Cinnamon Hazelnut Praline Christmas Coffee with Homemade Syrups
Welcome back to spillinthebeans.com’s 30 Days of Christmas Coffee series! As we inch closer to the holiday festivities, we’re excited to present a sensational recipe that will surely warm your heart and awaken your taste buds.
On Day 16, we’re diving into the world of Cinnamon Hazelnut Praline Christmas Coffee, a delightful concoction that starts with Cinnamon Hazelnut flavored coffee. Then, it combines the rich nuttiness of hazelnuts, the warmth of cinnamon, and the sweetness of praline with homemade hazelnut and caramel syrups.
What better way to savor the season than with a mug of this aromatic and festive coffee?
30 Days of Christmas Coffee Recipes
Stocking Up Your Coffee Bar
This particular recipe is a three-parter. Yes, you can head out and pick up some pre-made hazelnut and caramel syrups at the grocery store, but they’re not difficult to make. So, the Cinnamon Hazelnut Praline Coffee Recipe posted below includes directions for the hazelnut syrup. And, we’ve already shared a super-easy, super-delicious caramel syrup in our Starbucks Caramel Macchiato recipe.
Make extra, as both will last about two weeks in the refrigerator.
Gather up your ingredients
– 1 cup of freshly brewed Cinnamon Hazelnut-flavored coffee
– 2 tablespoons of hazelnut syrup
– 1 tablespoon of caramel syrup
– 1/4 teaspoon of ground cinnamon
– 1/2 cup of milk
– Whipped cream
– Crushed hazelnuts for garnish
Ingredients for the hazelnut syrup
– 1 cup raw or roasted hazelnuts
– 1 cup granulated sugar
– 1 cup water
-1 teaspoon vanilla extract
Hug in a Mug
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Recipe for Cinnamon Hazelnut Praline Christmas Coffee
Cinnamon Hazelnut Praline Christmas Coffee
Materials
- 1 cup freshly brewed Cinnamon-Hazelnut flavored coffee
- 2 Tbsp hazelnut syrup (recipe below) or store-bought hazelnut syrup
- 1 Tbsp caramel syrup (recipe link below) or store-bought caramel syrup
- 1/4 tsp ground cinnamon
- 1/2 cup milk (dairy or nut milk)
- whipped cream
- crushed hazelnuts for garnish
Hazelnut Syrup – optional
- 1 cup raw or roasted hazelnuts
- 1 cup granulated sugar
- 1 cup water
- 1 tsp vanilla extract
Instructions
Start by making the hazelnut syrup (unless you have some on hand)
- As an optional step, you can toast your hazelnuts first in a 350-degree oven for 10-15 minutes, let cool, and rub them in a towel to remove skins
- In a saucepan, combine the hazelnuts and water
- Bring to a gentle simmer over medium heat and let simmer 15-20 minutes
- Strain the mixture through a fine mesh sieve or cheesecloth into a jar (discard, eat, or keep the hazelnuts for a topping)
- In the same saucepan, combine the hazelnut-infused water and sugar
- Heat until sugar dissolves completely, stirring frequently, and then let simmer for an additional 5 minutes to thicken slightly
- Add vanilla extract
- Cool completely, transfer back to the jar and you can store the hazelnut syrup in your refrigerator for up to two weeks
Prepare the Christmas Coffee
- Take out 2 festive mugs and divide the hazelnut and caramel syrups between the two
- Microwave for a few seconds to warm the syrups and stir
- Warm the milk on the stovetop (or the microwave) until steamed but not boiling so it's slightly frothy
- Brew a generous cup of strong Cinnamon Hazelnut Coffee using a French Press, Moka Pot, or any method you prefer, and divide between the two mugs
- Stir gently to combine the syrups with the coffee
- Divide the milk into the two cups and give it a quick, gentle stir
- Top the coffees with whipped cream and crushed hazelnuts
- You can also add a bit of the hazelnut and caramel syrups for an even more festive presentation
Notes
Other Praline Coffee Variations
Praline coffee is a versatile and delightful treat that can be customized with various nuts to suit your taste preferences. Here are a few variations using different types of nuts:
Almond Praline Coffee
– 1 cup of freshly brewed coffee
– 2 tablespoons almond syrup
– 1 tablespoon caramel syrup
– 1/4 teaspoon almond extract
– 1/2 cup frothed almond milk
– Whipped cream
– Sliced almonds for garnish
Instructions
Follow the same steps as the Cinnamon Hazelnut Praline Christmas Coffee recipe, replacing hazelnut ingredients with almond syrup, almond extract, and sliced almonds for garnish.
Pecan Praline Coffee
– 1 cup of freshly brewed coffee
– 2 tablespoons pecan syrup
– 1 tablespoon caramel syrup
– 1/4 teaspoon vanilla extract
– 1/2 cup frothed milk (your choice)
– Whipped cream
– Chopped pecans for garnish
Instructions
Replace hazelnut ingredients with pecan syrup, vanilla extract, and chopped pecans for garnish. Proceed with the same preparation steps.
Walnut Praline Coffee
– 1 cup of freshly brewed coffee
– 2 tablespoons walnut syrup
– 1 tablespoon caramel syrup
– 1/4 teaspoon cinnamon
– 1/2 cup frothed milk (your choice)
– Whipped cream
– Crushed walnuts for garnish
Instructions
Substitute hazelnut ingredients with walnut syrup, cinnamon, and crushed walnuts for garnish. Follow the same preparation steps.
Cashew Praline Coffee
– 1 cup of freshly brewed coffee
– 2 tablespoons cashew syrup
– 1 tablespoon caramel syrup
– 1/4 teaspoon nutmeg
– 1/2 cup frothed milk (your choice)
– Whipped cream
– Chopped cashews for garnish
Instructions
Swap hazelnut ingredients with cashew syrup, nutmeg, and chopped cashews for garnish. Proceed with the same preparation steps.
Feel free to adjust the sweetness and nuttiness levels according to your taste preferences. These variations offer a delightful array of praline-flavored coffees, allowing you to explore different nutty profiles and add a unique touch to your coffee experience.
Spread the Joy of Christmas Coffee
As we continue our journey through spillinthebeans.com’s 30 Days of Christmas Coffee, the Cinnamon Hazelnut Praline Christmas Coffee is undoubtedly a highlight. But keep coming back for more as we count down to Christmas!
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Cheers to day 16 of our 30 Days of Christmas Coffees series, and to a peaceful, happy, (and caffeinated?!) holiday season! 🎄☕🌟
