A chilly, creamy, lively creamy coffee pick me up loaded with Nutella and hazelnut coffee!!
Happy Coffee Milkshake Day guys! Anything made with coffee and I’m so in! When I discovered that National Coffee Milkshake Day was upon us, I was overcome with so much delight! A great excuse to make one of my favorite beverages into a chilly, creamy MILKSHAKE! Yum!
I absolutely love a good cup of extra bold coffee or some sort of coffee concoction with my daily donut. It must be quite expressive and vigorous in my opinion. Otherwise, why even bother? If you’re wondering…I’m still talking about coffee and not the hubby as I like my man just like my coffee. Love you honey!! 😉
Back to my coffee story. I do quite a bit of travel for work and I find myself forever comforted by the act of nursing a hazelnut frappuccino, cappuccino or latte on some highway or another across the Midwest. It somehow makes the windshield time a little bit easier and certainly a lot more lively if you know what I mean! 🙂 Hazelnut coffee has always been my flavor of choice since the old days of undergraduate studies. I blame my roommate Laura for my addiction…I mean…my close relationship with said beverage. 🙂 Over 10 years later and I’m forever a great fan of this particular flavor!
Hubby also loves a great cup or three of coffee per day! He collects them throughout his day, whether it be at the bank, the office supply store, the car dealership, church or home. He’s just gotta have his coffee. So much so that I set up a coffee bar station right in our kitchen to his delight. His favorite flavor just so happens to be hazelnut as well! Gotta keep the hubby happy and delighted, folks! Happy Spouse, Happy House, right? 🙂
I combine vanilla ice cream with extra bold hazelnut brewed coffee, Nutella and vanilla extract to make this sweet and tasty beverage. You won’t be disappointed, folks. It’s a breeze to toss together for a refreshingly quick dessert or breakfast! No judgment here! 🙂 Say Grace and enjoy!
- 3 c. vanilla bean ice cream
- 1/3-1/2 c. extra bold hazelnut brewed coffee, room temperature
- 2 tsp. vanilla extract
- 2 T. Nutella
- 1 Ferrero Rocher, garnish
- Place the ice cream in blender along with the coffee and extract. Turn on the blender.
- Feed your Nutella through the feed shoot on a spoon to ensure that it blends evenly as you continue to blend.
- Pour into a 16 ounce dessert goblet and garnish with Ferrero Rocher. Say Grace and enjoy!!