Cinnamon Hazelnut Cream Coffee Recipes

HAZELNUT COFFEE

Steps:

• In a large saucepan, combine the coffee, flavoring syrup, sugar and cinnamon; heat through. Divide coffee mixture among four mugs., In a small bowl, beat cream and Nutella until thickened. Gently spoon onto tops of drinks. Serve immediately.

CINNAMON HAZELNUT CREAM COFFEE

Steps:

• Brew the cinnamon hazlenut coffee with cinnamon, nutmeg and cloves.
• Pour the spiced coffee into mugs and add the the brown sugar and Frangelica.
• Top the coffee with the ice cream and sprinkle on the ground hazelnuts.
• Add a cinnamon stick for stirring.

CINNAMON HAZELNUT CREAM COFFEE

Steps:

• 1. Brew the cinnamon hazelnut coffee with cinnamon, nutmeg and cloves.
• 2. Pour the spiced coffee into mugs and add the brown sugar and Frangelica.
• 3. Top the coffee with the ice cream and sprinkle on the ground hazelnuts.
• 4. Add a cinnamon stick for stirring.

HAZELNUT CINNAMON COFFEE CAKE

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Spread the nuts on a cookie sheet and toast in the oven for 5 to 8 minutes as the oven preheats. Cool and chop. Coat a 10-inch tube pan with nonstick spray and dust with flour.
• With an electric mixer, cream the butter and granulated sugar together in a large bowl. Add the eggs and beat until light and fluffy. Add the sour cream and vanilla and beat until blended. Mix the flour, baking powder, and baking soda together and add to the egg mixture, beating at low speed until smooth.
• In a small bowl, stir the chopped nuts, cinnamon, and brown sugar together.
• Spoon half the batter into the prepared pan. Sprinkle with half the nut mixture. Top with the remaining batter, then with the remaining nut mixture. The top layer of nut mixture will sink into the cake as it bakes.
• Bake in the center of the oven for 55 to 60 minutes or until a wooden skewer inserted into the center comes out clean and dry. Cool in the pan for 5 minutes. Remove from the pan and place on a serving plate.

CINNAMON HAZELNUT LAYERED COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Greased and flour a 13 x 9 x 2-inch baking pan, set aside.
• Next make the topping, by melting the butter and adding the brown sugar, flour, cinnamon and hazelnuts together.
• Make sure to mix well, set aside until needed.
• You will use this topping to sprinkle between the batter layers, don't forget to save some for the top.
• Next cream the butter and sugar together, add the eggs and beat well.
• Mix milk and vanilla extract together.
• Sift the dry ingredients together, then add alternately with the milk and vanilla mixture.
• Pour half the batter into a greased and floured 13 x 9 x 2-inch baking pan.
• Sprinkle half the topping mixture over the batter.
• Add the remaining batter and top with the remaining topping mix.
• Bake in 350 degrees for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
• Enjoy with a big pot of hot tea.

CINNAMON HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

CINNAMON COFFEE RING

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream., Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice., Bake at 350° for 65-70 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ICED HAZELNUT COFFEE COOLERS

Steps:

• In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
• Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
• For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.