Vegan Hazelnut Coffee Recipe Info
We’ve jotted down some key bits of important information about the Caavakushi vegan hazelnut coffee recipe, that we think you need to know before we get started.
Serves: 2 large servings
Prep Time: 10 minutes (mostly for toasting)
Cook Time: 15 minutes (for the hazelnut butter)
Total Time: Approximately 25 minutes
Nutritional Information (estimated value per serving):
– Calories: 280 – 320 kcal
– Carbohydrates: 25 – 30g
– Protein: 5 – 7g
– Fat: 18 – 22g
– Fiber: 3 – 4g
Vegan Hazelnut Coffee Ingredients
The Vegan Coffee:
– 2 cups of 475 ml strong brewed coffee (espresso, French press, or drip)
– 1 cup of 240 ml vegan creamer or plant milk (oat or soy creamer provides the best texture)
– Extra ground cinnamon (for garnish)
Vegan Spiced Hazelnut Butter Base:
– 1/2 a cup of 60g whole raw hazelnuts (essential for the core flavour)
– 2 tbsp of agave nectar or maple syrup (sweetener for the base)
– 1 tsp of ground cinnamon (the spice adds warmth)
– 1/4 tsp ground cardamom (the unique aromatic element)
– Pinch of sea salt (enhances all the flavours)
– 1-2 tbsp of filtered water (added gradually to achieve a blendable paste consistency)
Vegan Hazelnut Coffee Cooking Instructions
1. Preheat your oven to 175C or 350F. Spread the raw hazelnuts on a small baking sheet. Toast for 8-10 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.
2. While warm, rub the hazelnuts in a clean kitchen towel to remove most of the skins. This reduces bitterness.
3. Transfer the toasted, partially-skinned hazelnuts to a high-speed blender or food processor. Process until they break down into a fine powder and then a thick, oily paste (this may take 5-8 minutes, scraping down the sides as needed).
4. Add the agave/maple syrup, 1 tsp of ground cinnamon, cardamom, and salt to the hazelnut paste. Process briefly to combine.
5. With the blender running on low, slowly drizzle in the 1-2 tbsp of filtered water until the mixture becomes a smooth, thick, pourable paste (the consistency of a very thick syrup or runny peanut butter). This is your unique “Spiced Hazelnut Butter.”
6. Brew 2 cups of your preferred strong coffee.
7. In a small saucepan, combine the 2 cups of brewed coffee, the 1 cup of vegan creamer/plant milk, and all of the spiced hazelnut butter base (it will yield about 1/3 cup of the base).
8. Heat the mixture gently over medium-low heat, whisking constantly until the hazelnut butter is completely dissolved and the coffee is steaming hot (do not boil).
9. Pour the coffee into two mugs. Serve immediately, garnished with a sprinkle of extra cinnamon on top.
High Fibre & Fat Content
The higher fat and fiber content primarily comes from the whole hazelnuts, which contribute healthy unsaturated fats and natural dietary fiber. The high protein value is achieved by using a protein-rich plant milk (like soy) or a thick creamer.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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