Name: Caffé Gambrinus' Caffé Nocciola
Ingredients: 120 g Roasted Hazelnuts ((Skins Removed)); 60 ml Sunflower Oil ((Roughly 2:1 Ratio of Hazelnuts to Oil)); 100 g Icing Sugar; 500 ml Cream; 50 g Hazelnut Paste ((Pasta di Nocciola)); 30 ml Espresso or Caffè Moka

Caffé Gambrinus' Caffé Nocciola

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

Restaurant Gran Caffé Gambrinus

Cuisine Coffee

Ingredients

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

Instructions

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.