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Done in 60 Seconds: Hazelnut Truffle Coffee

In case you didn’t know, I have a recipe series called Done in 60 Seconds that is designed to take literally 1 minute or less. The idea is based on the fact that not everyone has the time (or desire) to make a fancy 3-course dinner or a rockin’ bowl of oatmeal every morning. So I’ve come up with a few super quick recipes to add a little spice to your day. This can be anything from a quick and innovative snack to a twist on an morning staple (like this coffee recipe).


1-2 Tbsp unsweetened cocoa powder (with or without alkali is fine)
2 tsp Da Vinci Hazelnut or Raspberry Syrup (or any flavor)
8-10 oz brewed coffee
milk of choice (I like almond or coconut milk for this recipe)

*Note: If you don’t have these syrups, simply substitute 1 tsp sugar + 2 tsp water for a Dark Chocolate Truffle Coffee.


1. Place the cocoa powder in the bottom of a mug and add the syrup (or sugar and water). Mix with a spoon until a paste is formed, adding a few drops of coffee, as needed, to help form the paste. Don’t add too much liquid at this stage or it will be difficult to dissolve the cocoa. The resulting paste should be silky smooth like the center of a chocolate truffle. It should look like this:

2. Pour in the coffee and add milk thicken. Stir with a spoon until the paste has dissolved into the coffee and enjoy! You may need to stir every few sips to prevent the chocolate from settling but it’s well worth it for this rich chocolately mug of coffee!