Test Kitchen - Hazelnut Coffee Cocktail

Lookee here - a recipe for a hazelnut coffee cocktail! It's been a cocktail-filled past few weeks of events, and we're starting to feel the effects of going back into drinking again. After all, the two wine bottles a week days are a little past us now that we're too busy to even sit down and drink (how do people do it?). I remember that I used to be the designated bartender in college when I cooked dinner for friends because I loved experimenting with flavors. My go-to on stay-at-home nights was easily a concoction (occasionally changing) made with bases of soymilk, Kahlua, and Bailey's; the other go-to consisted of gin, ginger ale, and some kind of citrus. Shoot, I even thought of picking up a license at one point but I failed to commit time to it. Ah well. I'll just make stuff at home like this cocktail, I thought...and so I have. I brought up the story of my previous default drinks because, well, this one was a little similar. Our Test Kitchen ingredient was some hazelnut syrup from Torani, and after some hemming and hawing, we decided on a cocktail. A tasty, tasty cocktail. Make some yourself! It is delish.

Step 1: Ingredients (yields 1 drink)

• 1 1/2 oz rum
• 1/2 oz coffee liqueur
• 1/4 oz hazelnut syrup
• ice
• dash heavy cream (or half and half)

Step 2: Mixing the drink
In a shaker, mix all ingredients except cream very well. Strain and pour over ice. Finish with a dash of cream. Stir if desired!


This week's Test Kitchen ingredient: celery seed, ground
Well ladies and gents - it is what it sounds like it is. Our Test Kitchen ingredient this week shall be ground celery seed which is, after tasting, very much like super concentrated celery. We'd love your suggestions once the picture goes up on Facebook!


Photography by Duc Duong.