1 cup hazelnut milk (*recipe see below)
1 Tbsp malt, grain or instant coffee (I am using this brand here in Germany, otherwise i recommend teeccino)
1-2 tsp sweetener of your choice (coconut sugar is great!)
pinch of salt
optional: pinch of cinnamon and cardamom
Bring 1/4 cup water to a boil.
Heat up the milk until warm but not hot.
Put the coffee powder in a blender, add the hot water first, then the rest of the ingredients and blend until frothy for about 10 seconds.
*(Hazel-) Nutmilk (can be made ahead)
Soak 250g nuts (almonds, hazelnuts, brazil nuts…) for a minimum of 6 hours or overnight.
Strain and blend with 1 liter of water and a pinch of salt in a high-speed blender
optional: add 4 medjool dates or 2 Tbsp sweetener and 1 tsp vanilla extract
Pour through a nutmilk bag, cheese cloth, washing bag or really fine mesh strainer.
Reserve the pulp and store the milk in a glass bottle refrigerated for up to 4-5 days.