Oregon Hazelnut Cold Brew Float

I absolutely love the Oregon Hazelnut Cold Brew Float, a Pacific Northwest gem that mixes bold cold brew coffee with tangy dill pickle juice and creamy vanilla ice cream, inspired by Oregon’s hazelnuts. It’s my go-to summer refresher, blending nutty flavors with a fun twist. If you’re keen for the full scoop on ingredients and tweaks, you’ll uncover it all next.

History

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The Oregon Hazelnut Cold Brew Float originated in the Pacific Northwest, particularly Oregon, where locally grown hazelnuts and the region’s thriving coffee culture inspired this invigorating twist on classic ice cream floats, blending cold brew coffee with hazelnut flavors to reflect the area’s agricultural heritage.

Regional variations include using different nuts like almonds in California or adding spices in the Midwest, signifying adaptations to local ingredients and tastes that highlight each area’s unique culinary identity.

Traditionally, it’s served at summer festivals, outdoor events, or casual gatherings in Oregon, symbolizing a cool, indulgent treat that celebrates the state’s bounty during warm weather occasions.

Ingredients

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– First off, that 1 cup of dill pickle juice from a jar of pickles****.

Because, let’s face it, who says a float has to play it safe.

Picture this tangy twist sneaking in for a quirky kick, making you wonder, is this genius or just a fun experiment gone right?

– About 2 cups of cold brew coffee, the heart of the show****.

You know, that smooth, chilled brew from your favorite beans.

Brewed ahead and ready to cool things down on a warm day, offering that deep, inviting flavor without the fuss of hot coffee drama.

– A splash of hazelnut syrup, say 1/4 cup if you’re feeling generous.

Where would an Oregon float be without this nutty goodness, pulling in those local vibes with its sweet, earthy notes.

That whisper of forests and fresh harvests, almost like nature’s own hug in liquid form?

– 1 pint of vanilla ice cream, creamy and classic****.

Because every float needs that scoopable dream, the kind that melts just right into the mix.

Leaving you to ponder, how does something so simple make everything feel indulgent and oh-so-right?

– A handful of chopped hazelnuts, maybe 1/2 cup for that crunch****.

Straight from Oregon’s bounty, these little guys add texture and a playful bite.

Turning each sip into a delightful surprise, as if they’re winking at you from the glass.

– A few ice cubes, just enough to keep it all frosty.

Because, really, what’s a cold brew float without that extra chill factor.

Preventing a meltdown before you’ve even grabbed a spoon, and giving you a moment to savor the layers?

– Optional: a dash of whipped cream on top, around 1/2 cup if whimsy strikes.

Not always necessary but, oh, it tops things off with a fluffy cloud of joy.

Making you think, why not add a little extra flair for those days when plain just won’t do, right?

– And just a pinch of sea salt, perhaps 1/8 teaspoon to balance it out.

That subtle enhancer pulling everything together.

Because sometimes, a tiny addition makes the whole recipe sing, especially when it’s bridging sweet and that unexpected pickle tang in a humorous twist.

Cooking Steps

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Let’s get started on this Oregon Hazelnut Cold Brew Float, where that unexpected 1 cup of dill pickle juice brings a tangy surprise—almost like sneaking a secret ingredient into your favorite drink, making you question if it’s clever or just plain cheeky.

First things first, gather your ingredients and think about how these flavors will dance together, from the smooth coffee to the nutty syrup.

You’ll want to mix the liquids in a pitcher for easy pouring, keeping everything chilled and ready for that creamy ice cream moment.

1. Combine the liquids: In a large pitcher, pour in the 2 cups of cold brew coffee, that 1 cup of dill pickle juice, and 1/4 cup of hazelnut syrup, then sprinkle in about 1/8 teaspoon of sea salt to tie it all together—it’s that little pinch that might just save the day, balancing sweet and sour without stealing the show.
2. Stir and chill: Give everything a good stir until it’s well blended, then toss in a few ice cubes to keep the mixture frosty—you know, because nobody wants a lukewarm float, and this step lets those flavors mingle like old friends at a party.
3. Assemble the float: Grab your glasses and scoop out portions of the 1 pint of vanilla ice cream into each one, aiming for a generous scoop per serving to create that classic float effect. Pour the chilled mixture over the ice cream slowly, so it doesn’t overflow, then sprinkle on the 1/2 cup of chopped hazelnuts for crunch, and if you’re in the mood, add a dollop of that optional 1/2 cup of whipped cream on top for extra whimsy.

Once everything’s layered up, pause for a second and admire your creation—it’s like a little adventure in a glass, where the hazelnuts add texture and the pickle juice keeps things intriguingly fresh, all without overcomplicating your kitchen time.

Tips and Variations

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If you’re eyeing that 1 cup of dill pickle juice with a raised eyebrow, wondering if it’s the real star or just a quirky sidekick, try swapping it for tangy lemon juice or olive brine to play with the acidity without losing that punchy edge—it’s like giving your float a new personality for the day.

For variations, amp up the hazelnut vibe by using roasted hazelnut butter in place of the syrup for a richer, nuttier depth, or go dairy-free with coconut-based ice cream to keep things creamy yet light, because sometimes you want a float that’s as adaptable as your mood, and who knew a simple tweak could turn this Oregon classic into your go-to refreshment without much fuss at all.

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