| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 3 cups leftover coffee, frozen into cubes
- 2 cups rice milk
- 1/2 cup sugar
- 1/2 cup chocolate hazelnut spread
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg, plus more for garnish
Instructions
- Add the coffee cubes, milk, sugar and hazelnut spread to a blender and buzz until smooth. Add the ginger and spices and blend until a little more until combined. Pour into 4 glasses. Grate fresh nutmeg on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 357 |
| Total Fat | 12 g |
| Saturated Fat | 11 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 51 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 66 mg |
Reviews
Turned out great and family loved it!
This this this!!! So delicious so easy to make. Follow this recipe to perfection. I don’t even drink cold cold but this coffee mix is amazing.
Very good – did not have rice milk, so I used Almond milk, no hazel nut spread, so I used the lotus cookie butter. I was also out of cinnamon and skipped on the ginger, but I did have the nutmeg. It was a hit in my house.
Tell your Aunt T.C. this is a big winner! Love it as is, but on one, I also blended up some protein powder in it so I could feel all healthy…!!!