An easy homemade iced mocha with cocoa, hazelnut butter and a touch of maple syrup.

Prep time: 7 minutes | Servings: 1

Ingredients

• 2 shots espresso (regular or decaf; about 2 ounces)
• 3/4 cup milk of your choice
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon smooth unsweetened hazelnut butter
• 2 teaspoons pure maple syrup
• 1/4 teaspoon vanilla extract
• 1 cup ice

Instructions

1. Brew the espresso.
2. While the espresso is hot, whisk in the cocoa powder, hazelnut butter and maple syrup until smooth.
3. Stir in the vanilla and let cool for 2–3 minutes.
4. Fill a tall glass with ice and add the milk.
5. Pour the chocolate-hazelnut espresso mixture over the milk and stir thoroughly.

Coffee tip: A handheld milk frother helps blend the hazelnut butter smoothly.