I can’t wait to share my Nutella Frappuccino, a frosty chocolate-and-hazelnut creation that might make your usual coffee order worth revisiting.

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I love when a spoonful of Nutella turns a regular drink into something a little bit wicked. My Nutella Frappuccino makes you stop and take a second look, like did I just order dessert for breakfast?

It borrows that creamy nostalgia from a Nutella Milkshake Recipe but feels cooler and more grown up, if that makes sense. I picture creamy milk and rich Nutella swirling together before I even grab a blender, and sometimes I get carried away thinking about the tiny nutty kick at the end.

You might not expect just how punchy it becomes, but you will.

Ingredients

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Milk: adds creamy body, calcium and protein, mild sweetness that softens bitterness.
Strong coffee: gives caffeine kick and aromatic bitterness, lower calories if black.
Nutella: rich hazelnut cocoa spread, lots of sugar and fat, super sweet and indulgent.
Chocolate syrup: boosts chocolate flavor, adds sugar and syrupy texture and shine.
Simple syrup or sugar: primary sweetener, quick carbs and soluble sweetness that blends well.
Sea salt: tiny pinch lifts flavors, balances sweetness and enhances chocolate notes.
Whipped cream: adds airy richness and extra sugar, makes drink look decadent and fun.
Toasted hazelnuts: crunchy garnish, gives nutty texture, adds fiber and healthy fats.

Ingredient Quantities

1 cup whole milk or 2% milk

1/2 cup strong, cooled coffee or 2 shots espresso, cooled

3 tbsp Nutella

2 tbsp chocolate syrup, plus extra for drizzle

1 to 2 tbsp simple syrup or 1 tbsp granulated sugar

1 1/2 to 2 cups ice

1/4 tsp vanilla extract (optional)

Pinch of fine sea salt

Whipped cream for topping (optional)

Toasted hazelnuts, chopped, for garnish (optional)

How to Make this

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1. Warm the Nutella so it blends easier: microwave 10 to 15 seconds or set the jar in warm water for a minute, then stir until smooth.

2. If using granulated sugar, dissolve the 1 tbsp in the cooled coffee or espresso first so it wont be grainy. Otherwise use 1 to 2 tbsp simple syrup.

3. In a blender add 1 cup milk, 1/2 cup strong cooled coffee or 2 shots cooled espresso, the warmed Nutella, 2 tbsp chocolate syrup, the simple syrup or dissolved sugar, 1/4 tsp vanilla extract (optional) and a pinch of fine sea salt.

4. Add 1 1/2 to 2 cups ice to the blender.

5. Pulse a few times to break the ice, then blend on high until creamy and smooth, about 30 to 45 seconds. Scrape the sides and blend a bit more if needed.

6. Taste and adjust: add more simple syrup or a bit more chocolate syrup if you want it sweeter, or a splash more milk if too thick; pulse briefly to combine.

7. Chill your serving glass (fill with ice or pop in the freezer for a few minutes) so the frappuccino stays cold longer.

8. Pour into the chilled glass, top with whipped cream if using, drizzle extra chocolate syrup and sprinkle chopped toasted hazelnuts on top.

9. Serve immediately with a straw. If it starts to separate just give it a quick stir or re-blend for a few seconds.

Equipment Needed

1. Blender, high speed if you got one
2. Microwave-safe bowl or heatproof jar to warm the Nutella
3. Measuring cups and measuring spoons
4. Coffee maker or espresso machine (or a small pitcher for cooled espresso)
5. Spoon and rubber spatula to stir and scrape the jar
6. Ice scoop or a 2 cup measuring cup for the ice
7. Small skillet or baking sheet for toasting hazelnuts
8. Cutting board and knife to chop the nuts
9. Chilled serving glass and a straw, plus a spoon if you want to re-stir

FAQ

Q: Can I use non dairy milk instead of whole milk? A: Yes. Oat or soy give the creamiest result, almond works too but it can be thinner. Use full fat oat or soy if you want it rich, and taste as you go cause flavors change.

Q: What if I dont want caffeine or dont have coffee? A: Use decaf espresso or skip the coffee and add an extra 1/4 cup milk plus another tablespoon Nutella and a tsp cocoa or chocolate syrup to keep the chocolate flavor strong.

Q: Nutella is thick how do I get it to blend smooth? A: Warm it a bit first like 10 to 15 seconds in the microwave or stir it into the warm coffee to loosen, then add to the blender. A high speed blender helps but pulsing works too.

Q: Can I make this ahead or store leftovers? A: Make the coffee and simple syrup ahead and chill, but blend the drink fresh — ice melts fast. If you must store, keep the blended drink in the fridge up to 24 hours but expect it to be watery, reblend with fresh ice before serving.

Q: How do I adjust sweetness without ruining it? A: Start with 1 tbsp sweetener, taste, then add more. Simple syrup mixes instantly so its easier than granulated sugar which may not dissolve well in cold blends.

Q: Want it thicker or creamier, any tricks? A: Use less milk or more ice for thicker texture, or swap some milk for half and half or a scoop of vanilla ice cream. A frozen banana will thicken but will change the flavor, be warned. Top with whipped cream and toasted hazelnuts for extra indulgence.

Nutella Frappuccino Recipe Substitutions and Variations

Milk (1 cup)
- Oat milk, pretty creamy and closest to whole milk in texture
- Almond milk, lighter and nuttier, use a tad less if you want it richer
- Soy milk, similar protein and froths better than other plants milks
Nutella (3 tbsp)
- Any chocolate hazelnut spread, same idea just different sweetness
- 2 tbsp hazelnut butter + 1 tbsp cocoa powder, stir until smooth
- 3 tbsp chocolate spread + 1 tsp finely chopped toasted hazelnuts for texture
Coffee / Espresso (1/2 cup strong cooled or 2 shots)
- Cold brew concentrate, same strong flavor and smooth finish
- 1-2 tsp instant espresso dissolved in a little water, then cooled
- Use coffee ice cubes instead of regular ice to avoid watering it down
Simple syrup or granulated sugar (1 to 2 tbsp or 1 tbsp)
- Honey or maple syrup, use slightly less cause theyre sweeter
- Agave nectar, neutral flavor and easy to blend cold
- Granular sugar alternative like erythritol or monk fruit, adjust to taste

Pro Tips

– Freeze leftover espresso or strong coffee in an ice cube tray and use those instead of plain ice. It keeps the drink from getting watered down and makes the coffee flavor way stronger, plus it looks pro when they melt real slow.

– Warm the Nutella a little then thin it with 1 tsp warm milk or a drop of neutral oil if it feels too thick. This helps it blend smooth without leaving streaks, just dont overdo the oil or you’ll change the mouthfeel.

– Toast the hazelnuts in a dry pan till they smell nutty and let them cool before chopping, or blitz a few into a coarse powder to sprinkle on top. Toasting brings out way more flavor and the crunchy bits give a nice contrast to the creamy texture.

– Use simple syrup or fully dissolve granulated sugar into the coffee first so you dont get grit, and pulse the blender first to break up big ice chunks then go full speed for a few seconds. It saves the blender motor and gives a smoother frappuccino, plus you can tweak thickness with a quick splash of milk if it gets too thick.

Nutella Frappuccino Recipe

Recipe by Jot Punji

0.0 from 0 votes

I can't wait to share my Nutella Frappuccino, a frosty chocolate-and-hazelnut creation that might make your usual coffee order worth revisiting.

Servings

servings

Calories

585

kcal

Equipment: 1. Blender, high speed if you got one
2. Microwave-safe bowl or heatproof jar to warm the Nutella
3. Measuring cups and measuring spoons
4. Coffee maker or espresso machine (or a small pitcher for cooled espresso)
5. Spoon and rubber spatula to stir and scrape the jar
6. Ice scoop or a 2 cup measuring cup for the ice
7. Small skillet or baking sheet for toasting hazelnuts
8. Cutting board and knife to chop the nuts
9. Chilled serving glass and a straw, plus a spoon if you want to re-stir

Ingredients

1 cup whole milk or 2% milk
1/2 cup strong, cooled coffee or 2 shots espresso, cooled
3 tbsp Nutella
2 tbsp chocolate syrup, plus extra for drizzle
1 to 2 tbsp simple syrup or 1 tbsp granulated sugar
1 1/2 to 2 cups ice
1/4 tsp vanilla extract (optional)
Pinch of fine sea salt
Whipped cream for topping (optional)
Toasted hazelnuts, chopped, for garnish (optional)

Directions

Warm the Nutella so it blends easier: microwave 10 to 15 seconds or set the jar in warm water for a minute, then stir until smooth.
If using granulated sugar, dissolve the 1 tbsp in the cooled coffee or espresso first so it wont be grainy. Otherwise use 1 to 2 tbsp simple syrup.
In a blender add 1 cup milk, 1/2 cup strong cooled coffee or 2 shots cooled espresso, the warmed Nutella, 2 tbsp chocolate syrup, the simple syrup or dissolved sugar, 1/4 tsp vanilla extract (optional) and a pinch of fine sea salt.
Add 1 1/2 to 2 cups ice to the blender.
Pulse a few times to break the ice, then blend on high until creamy and smooth, about 30 to 45 seconds. Scrape the sides and blend a bit more if needed.
Taste and adjust: add more simple syrup or a bit more chocolate syrup if you want it sweeter, or a splash more milk if too thick; pulse briefly to combine.
Chill your serving glass (fill with ice or pop in the freezer for a few minutes) so the frappuccino stays cold longer.
Pour into the chilled glass, top with whipped cream if using, drizzle extra chocolate syrup and sprinkle chopped toasted hazelnuts on top.
Serve immediately with a straw. If it starts to separate just give it a quick stir or re-blend for a few seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.