1Tbspcaramel syrup (recipe link below)or store-bought caramel syrup
1/4tspground cinnamon
1/2cupmilk (dairy or nut milk)
whipped cream
crushed hazelnuts for garnish
Hazelnut Syrup - optional
1cupraw or roasted hazelnuts
1cupgranulated sugar
1cupwater
1tspvanilla 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
Cinnamon Hazelnut coffee is available in the spillinthebeans.com virtual coffee shop - and shipping is free.You can substitute a regular hazelnut coffee or even use your favorite blend.Caramel syrup is easy to make. We've included the how-to in our Starbucks Caramel Macchiato recipe.