Delicious Nutella Iced Coffee Recipe

Quick answer

• Use cold brew or chilled strong coffee as your base.
• Sweeten with Nutella for a chocolate-hazelnut flavor.
• Add milk or creamer for richness.
• Serve over ice.
• Adjust sweetness and milk to your preference.
• Consider adding a touch of vanilla extract for complexity.

For the best flavor, start with a good quality cold brew coffee. This ensures a smooth, less acidic base for your Nutella iced coffee.

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Who this is for

• Coffee lovers seeking a sweet, dessert-like treat.
• Those who enjoy the flavor combination of chocolate and hazelnut.
• Home baristas looking for an easy way to elevate their iced coffee game.

What to check first

Brewer type and filter type

Before you start, identify the type of coffee maker you’ll use to brew your coffee base. Whether it’s a drip machine, pour-over, French press, or an espresso machine, understanding its mechanics will help you achieve the right coffee strength. The filter type (paper, metal, cloth) also plays a role; paper filters trap more oils for a cleaner taste, while metal filters allow more oils through, resulting in a richer cup. For iced coffee, a stronger brew is often preferred to avoid dilution from ice.

Water quality and temperature

The water you use significantly impacts the final flavor of your coffee. Filtered water is ideal, as tap water can contain minerals or chlorine that impart off-flavors. For hot brewing methods, aim for water temperatures between 195°F and 205°F. If you’re making cold brew, the water will be cold, but the principle of using good quality water still applies.

Grind size and coffee freshness

The grind size of your coffee beans is crucial and depends on your brewing method. For drip coffee, a medium grind is typical. French press requires a coarse grind, while espresso needs a fine grind. Freshly roasted and ground coffee beans will yield the best flavor. Aim to grind your beans just before brewing for maximum aroma and taste. Stale coffee can result in a flat, uninspired iced coffee.

Coffee-to-water ratio

The ratio of coffee grounds to water determines the strength of your brew. A common starting point for drip coffee is a 1:15 to 1:17 ratio (e.g., 1 gram of coffee to 15-17 grams of water). For iced coffee, you might want to use a slightly stronger ratio, like 1:14 or 1:15, to compensate for the melting ice. Experiment to find what tastes best to you.

Cleanliness/descale status

A clean coffee maker is paramount for good-tasting coffee. Coffee oils can build up over time, turning rancid and affecting the flavor of your brew. Regularly clean your coffee maker according to the manufacturer’s instructions. Descaling is also important, especially if you have hard water, as mineral buildup can affect heating elements and water flow, leading to under-extraction and poor taste.

Step-by-step (brew workflow)

1. Brew your coffee base: Brew a strong batch of coffee using your preferred method (drip, pour-over, French press, or espresso).

• What “good” looks like: A concentrated, flavorful coffee that isn’t watery.
• Common mistake: Brewing a weak coffee.
• How to avoid it: Use a stronger coffee-to-water ratio (e.g., 1:14 instead of 1:17) or a finer grind if your brewer allows.

2. Chill the coffee: Allow the brewed coffee to cool down to room temperature, then refrigerate it until it’s cold. For a quicker chill, you can brew it stronger and pour it over a few ice cubes, stirring until chilled, then discard the melted ice water.

• What “good” looks like: Chilled coffee that won’t melt the ice too quickly.
• Common mistake: Pouring hot coffee directly over ice.
• How to avoid it: Always cool your coffee thoroughly before adding ice to your serving glass.

3. Prepare your serving glass: Select a tall glass for your iced coffee.

• What “good” looks like: A clean, appropriately sized glass ready for assembly.
• Common mistake: Using a glass that’s too small.
• How to avoid it: Choose a glass that can accommodate the ice, coffee, milk, and any additions without overflowing.

4. Add Nutella: Spoon 1-2 tablespoons of Nutella into the bottom of the serving glass. Adjust the amount based on your sweetness and chocolate-hazelnut preference.

• What “good” looks like: Nutella ready to be incorporated into the drink.
• Common mistake: Adding Nutella after the ice and coffee.
• How to avoid it: Add Nutella first so it has a chance to melt slightly into the liquid.

5. Add optional flavorings: If using, add a splash of vanilla extract or a sweetener like simple syrup or agave nectar at this stage.

• What “good” looks like: All desired flavor enhancers are in the glass.
• Common mistake: Forgetting to add sweeteners or extracts.
• How to avoid it: Measure and add all liquid flavorings before the main components.

6. Add milk or creamer: Pour in your preferred milk (dairy or non-dairy) or creamer. Start with about 4-6 oz and add more to taste.

• What “good” looks like: The base liquid for your iced coffee is in place.
• Common mistake: Adding too much milk too early, making it hard to mix the Nutella.
• How to avoid it: Add milk after the Nutella to help dissolve it.

7. Stir to combine: Stir the Nutella, milk, and any other additions vigorously until the Nutella is mostly dissolved. This may take a minute or two.

• What “good” looks like: A relatively smooth, chocolate-hazelnut mixture.
• Common mistake: Not stirring enough, leaving clumps of Nutella.
• How to avoid it: Stir patiently until the mixture is as smooth as possible. A small whisk can help.

8. Fill with ice: Fill the glass generously with ice cubes.

• What “good” looks like: The glass is packed with ice, ready to chill the coffee.
• Common mistake: Not using enough ice.
• How to avoid it: Don’t be shy with the ice; it keeps the drink cold and prevents rapid dilution.

9. Pour in the chilled coffee: Slowly pour the chilled, strong coffee over the ice.

• What “good” looks like: Coffee filling the glass, creating a layered or mixed drink.
• Common mistake: Pouring too quickly, causing splashing.
• How to avoid it: Pour gently to avoid making a mess.

10. Stir and adjust: Stir the entire drink to fully combine the coffee, Nutella mixture, and milk. Taste and adjust sweetness or milkiness as needed.

• What “good” looks like: A well-mixed, delicious iced coffee.
• Common mistake: Not tasting and adjusting.
• How to avoid it: Always taste before serving to ensure it’s to your liking.

11. Optional garnish: Add whipped cream, a drizzle of chocolate syrup, or a sprinkle of chopped hazelnuts on top.

• What “good” looks like: A beautifully presented, inviting beverage.
• Common mistake: Skipping the garnish if you want an extra treat.
• How to avoid it: Add garnishes for a special touch.

Common mistakes (and what happens if you ignore them)

Decision rules (how to make your Nutella Iced Coffee)

• If you prefer a richer, creamier drink, then use whole milk or half-and-half because they have a higher fat content.
• If you want a dairy-free option, then use almond milk, oat milk, or soy milk because they are good non-dairy alternatives.
• If your Nutella is very thick and hard to stir, then warm it slightly before adding it to the glass because warmth helps it dissolve more easily.
• If you want a less sweet drink, then reduce the amount of Nutella or omit any added sweeteners because Nutella itself is quite sweet.
• If you want a stronger coffee flavor, then brew your coffee extra strong or use a cold brew concentrate because this will stand up better to the milk and Nutella.
• If you want to speed up the chilling process, then brew a concentrated batch of coffee and pour it over ice, stirring until chilled, then discard the melted ice water because this cools the coffee quickly without watering it down.
• If you find Nutella doesn’t fully dissolve, then try stirring it into a small amount of warm milk or water first before adding it to the main mixture because this creates a smoother base.
• If you want a more complex flavor, then add a tiny pinch of sea salt or a drop of vanilla extract because these can enhance the chocolate and hazelnut notes.
• If you are making this for a crowd, then pre-brew and chill a large batch of coffee and mix the Nutella and milk base in a pitcher, then assemble individual servings with ice and coffee as needed because this saves time.
• If you are sensitive to caffeine, then use decaffeinated coffee as your base because you can still enjoy the flavor without the stimulant.

FAQ

How much Nutella should I use?

Start with 1-2 tablespoons of Nutella per serving. You can always add more to taste, but it’s easier to add than to take away.

Can I use hot coffee?

It’s best to use chilled coffee. Pouring hot coffee directly over ice will melt it too quickly, resulting in a watered-down drink.

What kind of milk is best?

Any milk you enjoy will work, including dairy milk (whole, 2%, skim) and non-dairy alternatives like almond, oat, or soy milk. Whole milk or half-and-half will provide the richest texture.

Does Nutella dissolve well in cold liquids?

Nutella can be a bit stubborn to dissolve in cold liquids. Stirring it thoroughly with the milk before adding the coffee and ice is key. Warming it slightly beforehand can also help.

Can I make this ahead of time?

You can brew and chill your coffee base ahead of time. However, it’s best to assemble the Nutella iced coffee just before serving to prevent the ice from melting excessively.

Is this recipe very sweet?

Nutella is quite sweet on its own. You may not need any additional sweeteners. Taste your drink after mixing and adjust if necessary.

What if I don’t have Nutella?

While Nutella is the star, you could substitute with a similar chocolate-hazelnut spread. For a different flavor, you could use chocolate syrup and a hazelnut syrup or extract.

How can I make it thicker?

For a thicker consistency, you can add a scoop of ice cream instead of or in addition to some of the milk, or use a thicker creamer.

What this page does NOT cover (and where to go next)

• Detailed guides on specific coffee brewing methods (e.g., how to dial in espresso, perfect pour-over technique).
• Recipes for homemade syrups or flavored creams.
• In-depth discussions on coffee bean origins, roast profiles, or flavor notes.
• Comparisons of different types of blenders or iced coffee makers.
• Advanced techniques like latte art or cold foam preparation.