ICED HAZELNUT MOCHA

Makes 2-3 servings for the fridge You will need:

• 6 tablespoons freshly ground coffee beans

• 500ml water

• 125g raw hazelnuts

• 1-3 dates

• 1 tablespoon cacao powder or cocoa powder

1 Soak the freshly ground coffee in exactly 500ml water overnight. In a different bowl, roughly cover the hazelnuts with some water and steep them overnight.

2 In the morning, use a nut-milk bag or a very fine sieve to strain the soaked coffee grounds into a high-speed blender. This liquid is your cold brew coffee.

3 Next, drain and rinse the soaked hazelnuts. Tumble the hazelnuts into the blender and add the date or dates, depending on how sweet you would like your brew. Whizz for up to 60 seconds.

4 Strain the mix through a nut-milk bag or a very fine sieve. If using the latter, it’s worth sieving twice. I pour the mixture over ice at this stage, as it looks the colour of mocha and fools everyone (wily hazelnuts can give the illusion of chocolate). But if you’re a purist, rinse the blender, then add the cacao powder or cocoa powder, whichever you’re using, and the creamy hazelnut coffee mixture to the blender. Whizz until smooth. This hazelnut mocha will keep for 2-3 days in the fridge, to service your summer mornings.