Caffé Gambrinus' Caffé Nocciola

The renowned hazelnut coffee from Naples' most famous temple to coffee, Gran Caffé Gambrinus.
Cuisine Coffee


Hazelnut Paste (Pasta di Nocciola)

  • 120 g Roasted Hazelnuts (Skins Removed)
  • 60 ml Sunflower Oil (Roughly 2:1 Ratio of Hazelnuts to Oil)

Hazelnut Cream (Cremina di Nocciole)

  • 100 g Icing Sugar
  • 500 ml Cream
  • 50 g Hazelnut Paste (Pasta di Nocciola)

Coffee (Caffé)

  • 30 ml Espresso or Caffè Moka


  • Make the hazelnut paste by blending the toasted hazelnuts in a blender or food processer. Once roughly chopped, add in the sunflower oil and blend until a chunky paste forms.
  • In a bowl, combine the icing sugar, cream, and hazelnut paste and whisk until homogeneous.
  • Spoon ~30 ml the hazelnut cream into the bottom of a tulip glass, or other serving glass.
  • Pour the coffee on top of the hazelnut cream. Optionally, immerse a steam wand into the contents of the glass and froth.
  • Place the glass on a saucer and serve.