Wolf Ember Chocolate Hazelnut Bueno Frappe

A blended dessert-style coffee made with Wolf Ember Chocolate Hazelnut coffee, hazelnut cream, ice cream, and ice.

Ingredients

• 8 ounces strongly brewed Wolf Ember Chocolate Hazelnut Coffee, chilled
• 1 to 2 tablespoons Kinder Bueno-style hazelnut cream or hazelnut-chocolate spread
• 1 to 2 scoops vanilla, chocolate-hazelnut, or Bueno-style ice cream
• 1 cup ice
• Splash of milk, only if needed for blending
• Whipped cream
• Caramel drizzle
• 1 strawberry for garnish

Step-by-step instructions

1. Brew and chill the coffee.
Brew the Wolf Ember Chocolate Hazelnut Coffee slightly stronger than usual and chill completely.

2. Add to the blender.
Add the chilled coffee, hazelnut cream, ice cream, and ice to a blender.

3. Blend.
Blend until thick and smooth.

4. Adjust the texture.
If the mixture is too thick to blend, add a small splash of milk.

5. Taste before sweetening.
Taste before adding any extra sweetener. The spread and ice cream may already provide enough sweetness.

6. Pour.
Transfer to a tall glass.

7. Finish.
Top generously with whipped cream and caramel drizzle.

8. Garnish.
Add a strawberry and serve immediately.

Wolf Ember tip

Start with 1 tablespoon of hazelnut spread and 1 scoop of ice cream. You can always add more, but keeping the coffee noticeable makes the drink more balanced.

Candy Cane Bueno Frappe Variation

For a holiday version, use strongly brewed, chilled Wolf Ember Candy Cane Coffee in place of Chocolate Hazelnut. Keep the hazelnut spread modest so the peppermint coffee remains noticeable, and finish with whipped cream, caramel drizzle, or a light sprinkle of crushed candy cane.