Step 1

Place the hazelnuts in a large bowl and cover with cold water. Let stand overnight.

Step 2

Discard the soaking liquid and rinse the hazelnuts thoroughly.

Step 3

Place the hazelnuts in a blender along with 750 ml (about 3 cups) of water. Blend as thoroughly as possible, trying to break down the hazelnuts into the smallest crumbs possible.

Step 4

If you have a jelly bag, use it here - it's the easiest way to go. If not, line a strainer with several layers of cheesecloth and place it over a large bowl or pot. Pour the liquid through slowly and allow it to sit for about 1 hour. Keep the filtered hazelnut milk. You can dry out the solids in the oven and use them as a flour replacement, or simply discard them.

Step 5

Add 1 to 2 teaspoons of honey (or more if you want it sweeter) to the hazelnut milk, along with the cocoa powder. Combine thoroughly (I used a blender again). The finished hazelnut milk can be kept in the fridge for about a week. It will separate into layers when sitting, so shake it thoroughly before using.

Step 6

Gently warm a portion of hazelnut milk (only warm as much as you need for drinks). You can carefully use a microwave or stovetop, but take care not to boil the milk, as it will separate.

Step 7

Prepare the espresso or strong coffee.

Step 8

Pour a little honey (about 1/2 teaspoon, or to taste) into the bottom of a cup. Add the coffee vodka and espresso. Pour the warmed hazelnut milk over top and gently stir. Serve immediately.

Step 9

(Optional) You can garnish with a little cinnamon, add a more honey, or even a little vanilla for added variations.