Be warned, this mocha disappears faster than socks in a dryer. Close your eyes and imagine butter melting in a quiet skillet, chocolate milk swirled into hot espresso, and a warm hazelnut sweetness that smells like a hug. I make this Dutch Bros Hazelnut Truffle Mocha Recipe on slow Saturday mornings when the house is still half asleep and the cat is stretched flat in a sunbeam. It feels like wrapping your hands around a warm blanket and sipping a little celebration.
Sometimes I pair a cup with a crisp snack. If you love cozy treats, you might also enjoy these pumpkin cheesecake truffles recipe as a little companion to your mocha pumpkin cheesecake truffles recipe.
Why Dutch Bros Hazelnut Truffle Mocha Recipe Is Worth Turning on the Oven For
This drink is not just coffee. It is nostalgia in a cup. It brings back afternoons at the kitchen table with a warm mug and a messy notebook. It is the kind of drink you make when you want to impress a friend without sweating the details.
It is perfect for mornings when you need a gentle pick-me-up and for afternoons when guests drop by. Kids love it as a chocolatey treat, and adults appreciate the rich espresso bite balanced by hazelnut sweetness and creamy foam.
My family started making a version of this for holiday mornings. The kids would scramble pancakes while we made the mochas. It became part of our slow ritual. The moment of pouring the foam felt like the drumroll before dessert.
How to Make Dutch Bros Hazelnut Truffle Mocha Recipe
“If your kitchen smells like butter and brown sugar, you’re doing it right.”
Before we dive into the steps, picture the process. First, a robust espresso aroma fills the kitchen, sharp and warm. Then hazelnut syrup pours in, glossy and brown. Chocolate milk softens the espresso to a velvet texture. Finally, a cloud of cold foam sits on top like a snowcap, waiting for a caramel ribbon.
This is an easy drink to make and easy to love. You do not need fancy tools, although an espresso machine and an immersion blender will make things faster. Read through the steps once, gather your gear, and smile. The hardest part is patience while the foam whips up.
A couple notes before we begin. Use real chocolate milk if you can. The difference is cozy and real. And a pinch of patience will pay off when you spoon that foam on top.
The Sweet Line-Up
2 tablespoons hazelnut syrup
2 shots of espresso
Chocolate milk
Caramel drizzle
Ice
For Cold Foam: 3 tablespoons heavy cream
For Cold Foam: 2 tablespoons 2% milk
For Cold Foam: 1 tablespoon vanilla syrup
Friendly notes: use real heavy cream for the richest cold foam. If you only have skim milk, the foam will be lighter and less stable. Don’t skip the vanilla syrup in the foam. It adds a tiny, buttery note that makes each sip sing.
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.
Tip: Chill the bowl for a few minutes first if your kitchen is warm; cold helps the foam hold. - Brew 2 shots of espresso using your espresso machine.
Aim for a rich, slightly bitter cup with a caramel-colored crema on top.
Tip: Clean your machine’s portafilter between shots for the best flavor. - In a large coffee glass, pour in 2 tablespoons of hazelnut syrup, then add the brewed espresso.
Stir gently so the hazelnut blends with the espresso.
Tip: Swirl the glass to mix rather than stirring hard. Gentle motion keeps the crema from breaking. - Pour in chocolate milk and stir the mixture.
Watch the color deepen into a rich mocha brown.
Tip: Use cold chocolate milk to keep the drink refreshing when you add ice. - Fill the glass with ice.
Top to near the brim so the drink stays cool but not diluted too fast.
Tip: Large ice cubes melt slower and keep the flavor steady. - Spoon the cold foam over the mocha mixture.
Let it sit like a small, creamy cloud on top.
Tip: Use the back of the spoon to guide the foam so it rests gently. - Drizzle caramel sauce over the cold foam to finish.
Make a lazy spiral or zigzag for a pretty finish.
Tip: A little caramel goes a long way. Taste first and add more if you like it extra sweet.
Mini baking and mixing tip: Don’t overmix the cold foam. Whip until it forms soft peaks. You want it airy and pillowy, not stiff as frosting.
Serving Dutch Bros Hazelnut Truffle Mocha Recipe With Love
This drink feels like a warm gift. Serve it in tall glassware so everyone can admire the layers. Place it on a small saucer with a crisp cookie or shortbread for dipping.
For gatherings, line up a small station with hazelnut syrup, chocolate milk, and caramel drizzle. Let guests build their own mochas. That small interactive moment always sparks laughter and little stories.
If you want to make it extra cozy, warm a small plate of scones or apple fritters to go alongside. My niece calls the caramel drizzle “liquid sunshine,” and once she said that, none of us disagreed.
How to Store and Enjoy Later
This mocha is best fresh, but you can save components. Store brewed espresso in a sealed container in the fridge for up to 48 hours. It will lose a bit of aroma but will still make a fine drink.
Cold foam does not freeze well. Keep the whipped mixture in a covered jar in the fridge for up to 24 hours. Give it a quick re-whip with the immersion blender if it falls flat.
For leftovers, pour the mocha mixture into an ice cube tray and freeze. Those coffee cubes make a delightful grown-up milkshake when blended with extra chocolate milk. Or toss a few into your blender with a scoop of vanilla ice cream for a decadent treat.
Tips, Tricks, and Sweet Secrets
- Use chilled tools. Cold bowls and blenders help foam stabilize faster, especially on warm days.
This little step feels fussy but it helps keep that foam fluffy for longer. - Swap chocolate milk for chocolate syrup and milk. If you prefer control over sweetness, use 1 to 2 tablespoons of chocolate syrup and your milk of choice.
It tastes slightly different but lets you tweak the balance. - Try a tiny pinch of salt. A whisper of salt in the mocha lifts the chocolate and highlights the hazelnut.
Salt will not make the drink savory. It will only make the sweet pop. - Add a dusting of cocoa powder or finely chopped toasted hazelnuts on top. If you want a crunchy finish, sprinkle a few toasted hazelnut bits over the foam.
Toast nuts in a dry pan for a few minutes until fragrant. - If you want a cleaner separation of layers, pour ingredients slowly over the back of a spoon. This helps the foam sit prettily on top.
It is a small trick that makes your drink look like a cafe creation.
You may also like to pair this mocha with a quick savory nibble. If you love a contrast between sweet and savory, try the white chicken chili that is one of my favorite easy dinners 30-min white chicken chili. Serve it after a coffee break and you have a cozy evening.
Delicious Variations
Holiday Spice Mocha
Add a pinch of cinnamon and a small pinch of nutmeg into the chocolate milk. Warm the milk slightly and whisk the spices in. Top with the usual cold foam and a cinnamon stick for a festive look.
Iced Hazelnut Truffle Float
Scoop vanilla ice cream into your glass before adding the mocha mixture. The foam becomes extra creamy and you get a dessert-drink hybrid. Kids and adults both cheer for this one.
Vegan Twist
Use oat or almond milk and a coconut-based cream for the foam. Swap the heavy cream and 2% milk with chilled canned coconut cream and a splash of almond milk. The texture will be different but still satisfying.
Decaf Comfort
Brew decaf espresso and follow the same steps. You get the comfort and flavor without the late-night buzz.
Chocolate Intensified
For true chocolate lovers, add half a tablespoon of melted dark chocolate to the espresso before mixing. Stir until glossy, then proceed. The result is deeper and more truffle-like.
If you love apple-forward snacks with your coffee, try pairing this mocha with warm, crisp apple fries. They add a lovely tart contrast and are easy to share air fryer apple fries.
FAQs About Dutch Bros Hazelnut Truffle Mocha Recipe
Can I use regular milk instead of heavy cream for the foam?
Yes. Use all 2% milk or a mix with some half and half. The foam will be lighter and less stable, but still tasty.
What if I don’t have an immersion blender?
A small milk frother works well. You can also shake the mixture in a sealed jar, though it will be less thick.
Can I make this without espresso?
Use very strong brewed coffee if you do not have an espresso machine. Double the coffee to keep the bold flavor.
How sweet is this drink?
The hazelnut syrup and chocolate milk make it moderately sweet. Adjust syrup or use unsweetened chocolate milk to reduce sweetness.
How long does the cold foam keep its texture?
Expect good texture for about 20 to 30 minutes at room temperature. In a cold setting it can last longer, especially if you serve immediately.
Conclusion
Bake, brew, and smile. This Dutch Bros Hazelnut Truffle Mocha Recipe brings warmth, nostalgia, and a tiny indulgence into your day. If you want a printable version or a slightly different twist, check the original inspiration at Dutch Bros Hazelnut Truffle Mocha – Kat’s Kitchen for another take. For more seasonal inspiration and menu ideas from the source of this flavor, visit the official list of Seasonal Drinks – Dutch Bros.
Bake this once and you will find yourself adding it to the little rituals of life. Serve it with curiosity, share it with friends, and keep a jar of hazelnut syrup on the shelf. You now have all you need to make a drink that feels like a cozy pause in a busy day.
Dutch Bros Hazelnut Truffle Mocha
Ingredients
Method
- In a bowl, combine heavy cream, 2% milk, and vanilla syrup.
- Use an immersion blender to mix until fluffy.
- Tip: Chill the bowl for a few minutes first if your kitchen is warm.
- Brew 2 shots of espresso using your espresso machine.
- Tip: Clean the portafilter between shots for best flavor.
- In a large coffee glass, pour in hazelnut syrup and then brewed espresso.
- Stir gently to blend the hazelnut with the espresso.
- Pour in chocolate milk and stir.
- Fill the glass with ice.
- Spoon the cold foam over the mocha mixture.
- Drizzle caramel sauce on top.
