The kettle hums on the counter. The morning light through our tiny kitchen window paints the espresso machine chrome with a warm gold. I can hear the faint sizzle of a pan turning over in the next room where my son is reheating pancakes. The air fills with a sweet, nutty scent as I reach for the hazelnut syrup, and for a minute I am back in a little coffee shop we loved visiting on weekend mornings. This Dutch Bros Hazelnut Truffle Mocha Recipe is my attempt to catch that feeling and bring it home on a weekday, when time is short and everyone needs a little comfort.
Why Make This Dutch Bros Hazelnut Truffle Mocha Recipe
There is something about a good mocha that feels like a hug in a cup. It has warmth from the espresso, creamy chocolate that smooths the edges, and a flavor twist when hazelnut comes in. For our family, Dutch Bros Hazelnut Truffle Mocha Recipe became a small ritual. It marks mornings when we slow down just a bit. It is a reason to gather around the counter for five quiet minutes before the city pulls us in different directions.
This drink works for busy families because it is quick, flexible, and always a little special. I can make a single glass while packing lunches, or a pitcher of espresso and chocolate milk to share on a rainy afternoon. It fits into real life. The flavors are familiar to kids and grown-ups. The hazelnut gives a cozy nutty note, while a drizzle of caramel invites smiles. Meanwhile, the cold foam on top adds that glossy, pillowy finish that makes each sip feel like a small celebration.
I like that this recipe is also forgiving. You can make it stronger or gentler. You can use leftover espresso from the morning pull or a fresh double shot. From there, a few simple ingredients and a little attention turn something ordinary into a moment that feels intentional.
How to Make Dutch Bros Hazelnut Truffle Mocha Recipe
“Every time I stir this pot, it smells just like Sunday at home.”
Before you gather the ingredients, imagine the colors and sounds of making this drink. The espresso comes out dark and glossy, a thin crema racing along the surface. Chocolate milk pours in with a smooth curl. The hazelnut syrup adds a warm amber ribbon. Once it all meets in the glass, steam lifts and the smell is sweet, toasty, and comforting. Meanwhile, when you whip the cold foam, it becomes like soft clouds ready to float on top.
You will want a couple of small tools close at hand. A reliable espresso machine makes a big difference, but I will share simple swaps if you do not have one. An immersion blender or small frother for the cold foam is a tiny investment with big payoff. A sturdy large coffee glass or tumbler helps you see the layers, and it makes the pouring satisfying. The act of making it, step by step, is part of the joy. I like to keep a small jar of hazelnut syrup in the fridge. It feels like a secret ingredient that is always ready to bridge a rushed morning and a calm next moment.
Ingredients You’ll Need
2 tablespoons hazelnut syrup
2 shots of espresso
Chocolate milk
Caramel drizzle
Ice
For Cold Foam: 3 tablespoons heavy cream
2 tablespoons 2% milk
1 tablespoon vanilla syrup
Use the best chocolate milk you can find. If you have a favorite hazelnut syrup, stock up. For the cold foam, I prefer heavy cream for richness, but the 2% milk keeps it light and stable. If you like less sugar, cut the hazelnut syrup to 1 tablespoon and add a splash of unsweetened cocoa to your chocolate milk. Little swaps like that keep it feeling indulgent but fitting for everyday.
A few personal side notes: keep vanilla syrup handy for other drinks too. It brightens the cold foam. If you can, use whole milk for the chocolate milk if you want a silkier mouthfeel. Meanwhile, if someone in your house prefers dairy-free, swap in oat or almond milk for both the chocolate milk and the cold foam, and froth longer for the desired texture.
Step-by-Step Directions
- In a bowl, combine 3 tablespoons of heavy cream, 2 tablespoons of 2% milk, and 1 tablespoon of vanilla syrup. Use an immersion blender to mix until fluffy.
- Brew 2 shots of espresso using your espresso machine.
- In a large coffee glass, pour in 2 tablespoons of hazelnut syrup, then add the brewed espresso.
- Pour in chocolate milk and stir the mixture.
- Fill the glass with ice.
- Spoon the cold foam over the mocha mixture.
- Drizzle caramel sauce over the cold foam to finish.
Start with the cold foam so it has a minute to settle. When you use an immersion blender, hold it just beneath the surface, and pulse until soft peaks form. Stir until creamy, but do not overblend. If you do not have an immersion blender, a small jar with a tight lid works. Shake vigorously for about 45 seconds until it thickens. Watch for golden edges if you heat any milk first. For the espresso, aim for a 25 to 30 second pull. If you are using a stovetop moka pot, brew until the pot is full and the coffee has a rich aroma. Stir the chocolate milk gently into the espresso. The hazelnut ribbon will swirl and lift into the top of the glass.
Tip: taste as you go. If you like it sweeter, add more hazelnut syrup or an extra drizzle of caramel. If you prefer it cleaner, use less syrup and let the chocolate shine. Meanwhile, if the foam becomes too loose, pop it in the fridge for a few minutes to firm up.
Timing and tools: expect about 7 to 10 minutes total from start to finish. The espresso machine is the longest single step, usually about 3 minutes including warm-up. The immersion blender adds only another minute. Serving two drinks doubles the time mainly for pulling another shot and filling another glass.
Serving Dutch Bros Hazelnut Truffle Mocha Recipe at the Family Table
We bring this drink to the table like a small ritual. I set two mugs and a tall glass for the kids. They almost always ask for extra caramel drizzle. The clink of spoons and the soft knock of a glass on the counter sound like the start of something cozy.
I like to serve the Dutch Bros Hazelnut Truffle Mocha Recipe with a small plate of toast or a banana slice. The mocha cuts through the sweetness of a pastry, and the cold foam is a playful topping the kids sometimes try to scoop with their fingers. If we are having a weekend treat, I pair it with warm croissants. On a weekday, it is my pick-me-up before I head out the door. The first sip always brings a smile. The kids lean in for a taste, and we talk about who gets the last bite of toast.
To set the table, use a napkin and a small spoon. If you are serving several people, lay out a little station: hazelnut syrup, caramel drizzle, and an extra cup of cold foam. That way, everyone can customize. Meanwhile, if you are having guests, place a little pot of warm water to rinse spoons. It makes the cleanup feel lighter, and it keeps the rhythm smooth.
Serving size and presentation: one large coffee glass serves one adult or two small children. The finished drink should have a visible layer of espresso and chocolate, a thick cloud of cold foam, and a glossy caramel ribbon. Sprinkle a few cocoa nibs on top if you want an extra grown-up touch.
Storing and Reheating Dutch Bros Hazelnut Truffle Mocha Recipe
This drink is at its best fresh. The cold foam softens with time and loses some of its airiness after a few hours. That said, there are practical ways to make parts ahead and keep flavors fresh for later.
Store brewed espresso in a sealed container in the refrigerator for up to 48 hours. When you reheat it, do so gently. Pour into a small saucepan and warm over low heat while whisking. Do not let it boil. If you have leftover chocolate milk mixed with espresso, store it in a jar with a tight lid for up to 24 hours. Shake it well before using.
Cold foam can be made ahead and kept in the fridge for a short time. If you make it and it settles, whisk it up again to restore some of the volume. Heavy cream-based foam stores better than milk-based froth. For quick morning prep, brew espresso the night before and keep hazelnut syrup and caramel at the ready. From there, assembly takes only a few minutes.
Freezing is not ideal for this recipe. Chocolate milk can separate when frozen, and the texture will change. If you must freeze, pour a small amount of espresso into ice cube trays and store for up to a month. Use those espresso cubes in iced drinks to avoid dilution. Leftover mocha works beautifully in baking. Use it as a soak for a quick coffee cake or add it to brownie batter for a deep mocha flavor.
Quick Tips from My Kitchen
- Pull the espresso fresh for the brightest flavor. If you need to save time, pull the shots first and chill them quickly in an ice bath.
- Use a tall glass so you can see layers. It makes the drink look special and helps you pour with care.
- For a lighter version, swap heavy cream for an equal amount of whole milk in the cold foam. Whisk longer to build volume.
- Keep a small jar of hazelnut syrup in the fridge. It keeps for weeks and makes morning assembly faster.
- Clean your frother and blender right away. Dried cream is harder to remove, and a clean tool gives the best foam.
These are the little tricks I rely on after years of making coffee for my family. They save minutes and keep each drink tasting fresh.
Variations on Dutch Bros Hazelnut Truffle Mocha Recipe
There are many ways to change this drink to fit moods, seasons, and dietary needs.
- Nut-free: swap hazelnut syrup with vanilla or caramel syrup for a similar sweetness. Add a tiny pinch of cinnamon for warmth.
- Lower sugar: use unsweetened cocoa powder mixed into milk and reduce or omit the hazelnut syrup. Use a sugar-free vanilla syrup for the cold foam.
- Dairy-free: use oat milk for chocolate milk and full-fat oat cream for the foam. Oat milk froths well and offers a creamy texture.
- Spiced winter mocha: add a pinch of nutmeg and a few drops of orange extract to the chocolate milk. This gives a festive, cozy profile.
- Mocha affogato: pour a scoop of vanilla gelato into the glass and pour the espresso-hazelnut mixture over it instead of adding chocolate milk. Top with cold foam for contrast.
For our New York spin, I sometimes use a shot of dark roast espresso from a local roaster. It gives the mocha a slightly smokier edge that pairs well with the nutty syrup. Meanwhile, in summer I swap the warm chocolate milk for chilled chocolate almond milk and top with a coconut whipped cream for a lighter, fresher feel.
Print
Dutch Bros Hazelnut Truffle Mocha
- Total Time: 10 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
A cozy and comforting drink that brings the café experience home, featuring rich espresso, chocolate milk, and hazelnut syrup topped with cold foam.
Ingredients
- 2 tablespoons hazelnut syrup
- 2 shots of espresso
- Chocolate milk
- Caramel drizzle
- Ice
- For Cold Foam: 3 tablespoons heavy cream
- 2 tablespoons 2% milk
- 1 tablespoon vanilla syrup
Instructions
- In a bowl, combine heavy cream, 2% milk, and vanilla syrup. Use an immersion blender to mix until fluffy.
- Brew 2 shots of espresso using your espresso machine.
- In a large coffee glass, pour in hazelnut syrup, then add the brewed espresso.
- Pour in chocolate milk and stir the mixture.
- Fill the glass with ice.
- Spoon the cold foam over the mocha mixture.
- Drizzle caramel sauce over the cold foam to finish.
Notes
This drink can be made stronger or gentler according to taste. Use leftover espresso or brew fresh as needed. Try different types of milk for variations.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
FAQs About Dutch Bros Hazelnut Truffle Mocha Recipe
Can I make this recipe ahead of time?
Yes. I often brew the espresso in the morning and keep it chilled until later. Prepare the cold foam shortly before serving for the best texture. If you must prepare all components early, rewhip the foam and stir the drink before serving.
What if I do not have an espresso machine?
You can use a strong drip coffee or a moka pot. Aim for concentrated coffee to mimic espresso. Use a ratio of about 1 part coffee concentrate to 1 part milk if you want a similar intensity.
How long does cold foam last?
Cold foam is best within a few hours. If it settles, whisk it by hand or briefly pulse with a blender to bring back some volume. Heavy cream-based foam lasts longer than milk-based versions.
Is there a way to make it less sweet for kids?
Yes. Reduce the hazelnut syrup to 1 tablespoon and use unsweetened chocolate milk or mix cocoa powder into milk with a small amount of sweetener to taste. Kids still enjoy the creamy texture without as much syrup.
Can I make a large batch for a brunch?
Absolutely. Brew multiple shots and mix with chilled chocolate milk in a pitcher. Keep the cold foam separate and dollop onto each glass. Offer extra hazelnut syrup and caramel on the side so guests can sweeten as they like.
A Final Thought
I picture little hands hovering over the counter, the clatter of bowls, and the soft murmur of a rainy afternoon. Making the Dutch Bros Hazelnut Truffle Mocha Recipe has become a simple way for us to stop and notice. It is not about perfection. It is about a sweet pause that says I am here. I like that a few ingredients can slow us down and bring a tiny joy to otherwise ordinary days.
Cooking for family is less about following each step perfectly and more about the small rituals that comfort. Pouring syrup, pulling espresso, and spooning cold foam onto a glass are small acts of care. Afterward, when we sip together, the city noise fades a little. The flavor is familiar, and for those minutes it feels like home.
Conclusion
If you want a dependable recipe that brings café comfort into your kitchen, this Dutch Bros Hazelnut Truffle Mocha Recipe is a warm, simple option. For a detailed written version and another point of view on ingredients and measurements, I found a helpful guide at Dutch Bros Hazelnut Truffle Mocha – Kat’s Kitchen that I like to compare notes with. Thank you for letting me share a little kitchen story. Keep a jar of hazelnut syrup in the fridge and promise yourself five minutes of quiet with a good cup.
