Inspired by the Italian coffee-based dessert this easy to make hazelnut, chocolate, and coffee milkshake is the perfect grown-up treat on a hot summer day.
1 Cup Hazelnut or Big Kahuna (Macadamia Nut White Chocolate) Flavored Coffee
1 Cup Vanilla Ice Cream
1/4 Cup Liquid Hazelnut Coffee Creamer
1 Ferrero Rocher Candy (broken)
1. Brew coffee and chill. (For K-Cup brew on 8 oz setting.)
2. Into a blender or bullet add chilled coffee, ice cream, and creamer. Blend until smooth.
3. Pour into glass and top with whipped topping and candy pieces.
Optional: Drizzle with some chocolate syrup.
After brewing, I put my coffee in the freezer until it was almost frozen.
You can freeze coffee in an ice cube tray ahead of time. That way you won't have to wait the 45 - 60 minutes for the coffee to chill when you want to indulge yourself with this delicious drink.