This Starbucks-inspired, dairy-free Iced Hazelnut Oatmilk Shaken Espresso is a creamy cold coffee made with a homemade toasted hazelnut syrup and velvety oat milk. The nutty, sweet flavors of the hazelnut syrup pair perfectly with the chilled blonde espresso!
Why You’ll Love This Hazelnut Oatmilk Shaken Espresso
This Starbucks inspired hazelnut oat milk shaken espresso is the perfect nutty, sweet, and creamy iced coffee for all seasons. Made with a quick homemade toasted hazelnut syrup and velvety oat milk, it comes together in just a few minutes. Here are a few more reasons we love this recipe and you will too!
- Starbucks Experience at Home: Inspired by the beloved Starbucks hazelnut shaken espresso, this recipe brings that iconic coffeehouse flavor right into your kitchen.
- Creamy Texture: The combination of rich oat milk and homemade hazelnut syrup creates a creamy, drink with a delightful nutty twist.
- Homemade Hazelnut Syrup: The homemade toasted hazelnut syrup adds a personal touch that no store-bought version can match. Toasted hazelnuts and a dash of hazelnut extract make the flavor extra aromatic. Of course, if you prefer to use a store-bought syrup, you can certainly do so!
- Fully Customizable: Want it sweeter or creamier? Adjust the syrup or oat milk to suit your taste perfectly.
Starbucks-Inspired Drinks
I’ve been on a mission to recreate delicious Starbucks-inspired coffee drinks at home. Last year I shared a spot-on copycat recipe for the Apple Crisp Oatmilk Shaken Espresso, and the year before that, a Pumpkin Brown Sugar Oatmilk Shaken Espresso.
This Hazelnut Oatmilk Shaken Espresso joins the ranks of my favorite Starbucks-inspired recipes (including this Hazelnut Latte). The combination of frothy espresso, velvety oat milk, and homemade hazelnut syrup makes for an indulgent yet easy treat.
Stay tuned for more coffee shop drink recipes like this Strawberry Latte or visit my Coffee Category for more ideas!
Ingredients
To make this hazelnut oat milk shaken espresso you’ll need just a few simple ingredients. If possible, I recommend buying the hazelnuts at a bulk store or Trader Joe’s to help cut down on the cost and to help make this homemade espresso as affordable as possible.
Here’s what you’ll need:
- Roasted Hazelnuts: These are key to the homemade syrup, providing a rich, nutty base.
- Granulated Cane Sugar: Sweetens the syrup.
- Blonde Espresso: Starbucks’ shaken espressos use blonde espresso which has fruity notes and a lighter bodied flavor.
- Oat Milk: I prefer using a full fat oat milk for the best texture.
- Ice Cubes: You can use regular ice or homemade oat milk ice cubes to help prevent the espresso from becoming watery.
- Hazelnut Extract: Highly recommended for intensifying the syrup’s buttery and nutty flavor. The one linked tastes just like Starbucks shaken espresso.
- A Pinch of Salt: A small but mighty ingredient that elevates the syrup’s taste.
Substitutions
Missing an ingredient above? Here are a few swaps that can work in a pinch:
- Milk Alternatives: Not a fan of oat milk? Try almond, soy, or any other plant-based milk you prefer.
- Espresso Variations: While blonde espresso is recommended, feel free to use your favorite espresso or strong coffee. If using strong coffee or cold brew, I recommend stirring in 1 tsp of instant espresso for the best, most Starbucks-like flavor.
- Sweetener Swaps: If cane sugar isn’t in your pantry, you can swap in brown sugar. It will give the syrup a deeper caramel flavor.
Helpful Equipment
- Small Saucepan or Pot: for the syrup
- Espresso Machine or Coffee Maker
- Airtight Container, Mason Jar, or Glass Bottle: for syrup storage
- Fine Mesh Strainer
- Mason Jar with lid: for shaking espresso
Step By Step Instructions
Make the Hazelnut Syrup:
STEP 1: Toast the hazelnuts in a skillet over medium heat for 5 minutes, until fragrant and golden brown.
STEP 2: In a saucepan, whisk together the sugar, water, and toasted hazelnuts. Bring to a simmer then reduce heat and cook for 5-10 minutes.
STEP 3: Remove from heat and stir in the hazelnut extract and pinch of salt.
STEP 4: Strain out the hazelnuts through a fine mesh strainer and transfer syrup to an airtight jar. Cool completely.
STEP 5: Store covered in the fridge for 1-2 weeks.
Make the Hazelnut Shaken Espresso
STEP 1: Brew a double shot of espresso. Add the freshly brewed espresso and 1/2 to 1 tbsp of hazelnut syrup to a jar.
STEP 2: Add 4-5 ice cubes, then seal the jar. Shake vigorously for 20-30 seconds until frothy.
STEP 3: Pour espresso mixture into a glass, leaving ice cubes behind.
STEP 4: Add fresh ice and oat milk to taste. Enjoy!
Serving Suggestions
What I love about this hazelnut shaken espresso is that it can be enjoyed year-round! It makes a perfect pick-me-up on hot summer days and a nice treat during the colder months. Below are a few more serving tips for the best taste!
- For a sweeter drink, stir in more homemade hazelnut syrup to taste.
- Top with leftover toasted hazelnuts for crunch.
- If you’d like a bit of warm flavor, feel free to dust the top of the hazelnut shaken espresso with a bit of ground cinnamon.
Storage
For the Hazelnut Syrup: Let the hazelnut syrup cool completely at room temperature before storing it in the fridge. This prevents crystallization. Store the syrup in a sterilized, airtight container or jar in the fridge for 1-2 weeks.
For the Shaken Espresso: Like most espresso drinks, this hazelnut shaken espresso is best enjoyed immediately after preparing!
Helpful Tips
- For the best flavor: use freshly brewed espresso and lightly toasted hazelnuts. This makes a world of difference!
- Customize the drink to your liking: adjust the amount of oat milk, ice cubes, and hazelnut syrup to taste. Add more of each for a sweeter, creamier drink.
- Keep an eye on the hazelnut syrup as it simmers: stirring the syrup occasionally to prevent it from over-thickening and burning on the bottom of the pot.
- The syrup will thicken further as it cools to room temperature: account for this when making the syrup by removing it from the heat when it coats the back of a spoon.
More Coffee & Tea Recipes
- Coffee Milk Tea
- Strawberry Latte
- Pumpkin Brown Sugar Shaken Espresso
- Hazelnut Latte
- Iced Vanilla Coffee
More Starbucks Inspired Drinks
- Pecan Crunch Oat Milk Latte
- Pumpkin Sweet Cream Chai Latte
- Apple Crisp Oat Milk Macchiato
- Starbucks Copycat Brown Sugar Syrup
- Pumpkin Spice Latte (Starbucks Copycat)
- Gingerbread Chai Tea Latte
Did you make this Starbucks Inspired Hazelnut shaken espresso with oat milk?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
Iced Hazelnut Oatmilk Shaken Espresso
This Iced Hazelnut Oatmilk Shaken Espresso is a Starbucks inspired, creamy cold coffee made with homemade toasted hazelnut syrup and velvety oat milk. The nutty, sweet flavors pair perfectly with the chilled blonde espresso!
This homemade shaken espresso is dairy free and vegan.
Ingredients
Hazelnut Simple Syrup:
- 1 cup granulated cane sugar
- 1 cup water
- 1 cup hazelnuts, lightly chopped
- 2 tsp hazelnut extract highly recommended for a more intense flavor that tastes just like Starbucks
- Pinch of salt
For the Hazelnut Shaken Espresso:
- 1 double-shot blonde espresso
- Homemade Hazelnut Syrup, see above
- 1-2 cups ice cubes
- ½ - 1 cup oat milk, adjust to preference
- ½ tsp hazelnut extract
Instructions
To Make the Syrup:
- Toast the Hazelnuts: Add the chopped hazelnuts to a large skillet and toast over medium heat for 5 minutes, stirring occasionally, until golden brown and fragrant.
- In a small saucepan, whisk together the sugar, water, and hazelnuts.
- Bring to a simmer over medium low heat. Once simmering, reduce to low and cook for 5-10 minutes, stirring occasionally. Don't let the syrup boil. The syrup should begin to thicken.
- Remove from the heat and add the hazelnut extract and pinch of salt.
- Strain the syrup to remove the hazelnuts and transfer to a clean, airtight jar. You can use the leftover ‘candied’ hazelnuts as salad toppers, in oatmeal and more!
- Let cool completely at room temperature before transferring to the fridge. The syrup will continue to thicken as it cools.
- Store in an airtight container in the fridge for 1-2 weeks.
To Make the Shaken Espresso:
- In a sealable jar, add 1 double shot of freshly brewed espresso and 1/2 tbsp - 1 tbsp (to taste) of the hazelnut syrup. You can add more syrup or hazelnut extract as needed later.
- Add 4-5 cubes of ice, place the lid on the jar, and shake vigorously for 20-30 seconds, or until the espresso begins to froth up.
- Pour the espresso and syrup mixture into your drinking glass (being sure not to add the ice cubes).
- Add fresh ice cubes to the espresso mixture.
- Pour the amount of oat milk you prefer into the glass. Taste and add more syrup or up to ½ tsp of hazelnut extract if desired.
- Top with a few of the candied hazelnuts if you’d like, stir the drink and enjoy!
Notes
- Make the syrup in advance and store it in the fridge for whenever your coffee craving hits!
- Let the hazelnut syrup cool completely at room temperature before storing it in the fridge. This prevents crystallization. Store the syrup in a sterilized, airtight container or jar in the fridge for 1-2 weeks.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 108Trans Fat: 0g
Nutritional info is an estimate.
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