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Hazelnut Chocolate Ice Blended Coffee Recipe

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If you’re familiarized with Coffee Bean & Tea Leaf coffee, you know they’re all about flavor intensity and the quality of their ingredients, especially the coffee — definitely the best in
California and perhaps the finest in the country.

You might also know they sell flavored powders for you to make their famous coffee at home. Don’t get me wrong, the stuff is delicious, but $12.95 bucks for six ounces of powder can be a bit much, especially when you can make your copycat version at home for much less than that.

Of course, creating your own specialty coffee drinks is more than saving money; it’s fun! You get to be a professional barista, and that means creating lots of tasty, caffeinated beverages for your friends. That alone is reason enough to learn to make your own hazelnut chocolate ice blended coffee.


Here's what you'll need.

The first thing you’ll need is coffee, and you want a nice one. Think Costa Rica or Nicaragua, for example. Medium roast, of course, which is more compatible with the hazelnut flavors in today’s drink.

As it’s customary with Coffee Bean & Tea Leaf drinks, I’m going old-school with non-fat milk. Almond milk is an excellent alternative if you want to keep this one lighter. It will also be suitable for dairy-intolerant folks.

Instead of using the brand’s hazelnut-flavor powder, we’re throwing into ours a few tablespoons of hazelnut-chocolate cream, in other words, Nutella. The thing with Nutella is that it’s thick, so we’ll have to melt it in warm milk. That’s also the perfect time to add in the rest of the ingredients.

After heating your mixture on the stovetop, the only thing left to do is cooling it and blending it with your coffee. That’s what you do with every one of them, every single time. The results? Totally awesome! Let’s make ourselves a fantastic hazelnut chocolate ice blended coffee!

How to Make It

  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min
  • Serving Size2
  • Energy299 cal


  • 12 oz ice



In a small saucepan, heat the milk over a medium flame until steaming but not boiling.


Add the hazelnut spread and stir until dissolved.


Add the cacao powder and coffee creamer. Dissolve and remove from heat. Let it cool to room temperature.


Brew your espresso and let it cool to room temperature.


In a blender, add the hazelnut milk, the espresso and the ice. Blend until smooth.


Serve and top with whipped cream.

  • Nutrition Facts

  • Serving Size2
  • Amount per serving
  • Calories299
  • % Daily Value*Standard DV
  • Total Fat20.1 g78 g25.77%
  • Saturated Fat7.5 g20 g37.5%
  • Cholesterol21 mg300 mg7%
  • Sodium58 mg2300 mg2.52%
  • Total Carbohydrate27.2 g275 g9.89%
  • Dietary Fiber1.7 g28 g6.07%
  • Total Sugars24.6 g
  • Protein4.9 g50 g9.8%
  • Calcium71 mg1300 mg5.46%
  • Potassium121 mg4700 mg2.57%
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