This Vegan Hazelnut Turkish Coffee makes for one decadent homemade cup of coffee! This dairy-free recipe uses better-for-you ingredients for a creamy coffee to sip and savor.
What is Turkish Coffee?
Have you ever tried Turkish coffee? I mean, like the real deal? It doesn’t involve hazelnut creamer, but it does involve sweetening it, then cooking on the stove until it’s nice and frothy. The taste is similar to espresso, rich yet still a perfect shot of coffee to sip on.
You may know that my father-in-law owned a coffee farm in Hawaii, right? Which has made me kind of a coffee snob. I blame my husband. But the good news is it expanded my horizon when it came to coffee.
I also learned that the type of coffee bean you use is crucial and that adding creamer is even better when heated on the stove!
Vegan Turkish Coffee Ingredients
This vegan Turkish hazelnut coffee is made with real ingredients, and it’s quite cozy and delicious!
- Finely ground (powdered) arabica coffee
- Purified filtered water
- Coconut sugar (or sweetener of choice)
- Vegan Hazelnut Coffee Creamer
- Nutmeg
- Vanilla extract
How to Make Turkish Coffee
Turkish coffee, or some may call this Greek coffee, is made on the stove top with a Greek briki (a small of pot with a long handle that’s used to boil coffee). Turkish coffee creates a froth on its surface almost like an espresso. It’s also notable for the way the coffee is super finely ground. I ground my Arabica coffee beans in the coffee grinder until they turned into a powder.
The coffee is then simmered with the water and sugar. I subbed the extra sugar with So Delicious vegan hazelnut coffee creamer. After simmering, the coffee is not filtered out.
Now here’s where I tweaked it. I did not use a Bikri. Instead I used a small pot on the stove and add in a vegan hazelnut coffee creamer, to make it even frothier.
More of Our Favorite
Coffee & Latte Recipes
Vegan Hazelnut Turkish Coffee (Dairy Free)
- Total Time: 7 minutes
- Yield: 1–2 cups 1x
Description
This hazelnut Turkish coffee recipe is one decadent homemade cup of coffee! A dairy free and vegan hazelnut coffee recipe with a cultural twist! A creamy vegan coffee drink to sip and savor!
Ingredients
- 1–2 tablespoon finely ground (powdered) arabica coffee (or dark roast)
- 8–10 oz purified filtered water
- 1 tsp coconut sugar
- ⅛ to ¼ cup Vegan Hazelnut Coffee Creamer
- pinch of nutmeg
- optional 1 tsp Vanilla extract
Instructions
- First grind your coffee beans into a very fine coffee powder. A grinder works, just hold down and keep grinder for a while.
- Next place your water into a small pot. Add 1-2 tablespoon of your coffee powder, sugar, and vanilla extract (if using).
- Let the coffee sink to the bottom of the pot and then dissolve the sugar with the water.
- Heat the coffee on low until you get a soft boil. You will start to see a foam on top.
- Once that happens, add in your vegan creamer. Let it come back up to a soft boil, then remove immediately and pour into demi cups or small glass cups.
- Leave the “sludge” at the bottom of the pan.
- Scoop any extra foam on top into your cups.
- Sprinkle with nutmeg.
- Enjoy!
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: drinks
- Method: Stove Top
- Cuisine: turkish
Nutrition
- Serving Size: 1 cup
- Calories: 66
- Sugar: 5.8 g
- Sodium: 20.3 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Carbohydrates: 5.9 g
- Fiber: 0 g
- Protein: 0.9 g
- Cholesterol: 11.1 mg
I now live in Split, Croatia and its common for people to drink “Turska kava” or “Bosanska kava” at home since it’s quick.
My Sarajevan husband makes coffee in a džezva (ibrik) every morning using beans purchased in bulk from a gentleman in Old Town Sarajevo who pounds it by hand but I constantly push the virtues of Armenian, Arabic, and Turkish versions which uses cardamom. (Yum.) So, I would totally try this recipe with the Euro equivalent of a nutty flavored milk.
There’s a whole art to making coffee in a džezva/ibrik with a super foamy/creamy layer on top that I have not yet mastered so an AeroPress it is 🙂
oh that sounds divine! Keep me posted on if you try it. 🙂
One of my favorites and indeed a very STRONG coffee = Turkish coffee. I totally love it. 😀
What’s your favorite?
Sam
Such a lovely recipe! I love Turkish coffee but I use a slightly different method. I first bring water to a boil and remove from heat, add the coffee and then bring it back on the stove for a few seconds.
That’s a great tip! THANK YOU!
A coffee farm in Hawaii??? That is FREAKING cool! If it’s still there I’d TOTALLY visit and make coffee 🙂
you’re so invited if we go back!
Ooh this looks so decadent and delicious – and that creamer sounds AMAZING!
This looks like the perfect special coffee treat! I always make my own coffee creamer since I haven’t had the best luck with store-bought varieties! But I’d definitely choose hazelnut here! 🙂
I love Turkish coffee! I can’t believe I never considered adding something like coffee creamer to it. This is definitely happening tomorrow morning!
let me know if you try it friend!
This looks awesome, Lindsay! I’ve never tried Turkish coffee before but it sounds so easy – perfect for a lazy Sunday morning. Can’t wait to try!!
For sure! sunday morning perfection!
This looks so warm and cozy. Perfect way to start the day on a cool fall morning.
I so agree friend! we need to enjoy together
Will you please come cook me coffee?
I would be forever grateful.
anything for you!
i make instant latte using ground coffee and it just works..i am so going to try this turkish version.i have seen these creamers but never tried it. gorgeous photography friend.
thanks friend ! instant latte’s totally work too! YUM!
COFFEE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I so love me some coffee although I may be too lazy to do this! I did not recall that about your father-in-law!!!
I am not a hazelnut fan but I will go for other flavors!!!!!!
Vanilla for you! and a side of cookies!
I had a delicious cafe latte this morning at a comfy coffee shop on Nantucket with a blogging friend! I sprinkled mine with cocoa powder and it was DELISH! Oh and the mugs they serve them in…amazingly adorable. I think I am going to have to hunker down there this Fall/Winter.
great! i’ll come visit. LOVE the mugs and YOU!
Lindsay, your photos are absolutely STUNNING! And I need to try this coffee, because me + coffee + hazelnuts are going to get along just fine 🙂
Yes!! I think you’d love Denise. Keep me posted on if you try it
Love So Delicious Creamer but I can’t remember the last time I tried Hazelnut. I’ll have to give this a try when the hubby gets back this weekend, it’s been a long time since we’ve made Turkish Coffee and he’s bringing coffee back with him!
Oh you must! It’s a fav!
Nope, I sure haven’t tried Turkish Style Coffee – yet – but that might change before the day is over! I spent my teen years in Abu Dhabi and there were so many little cafes that sold it but I never tried it then – loving your use of So Delicious in this, Lindsay!
really? Wow! let’s go back and try all the coffee! hehe
O it just looks so pretty and perfect for a cozy morning!
right? let’s have a coffee date!
you speak my love language…
Always! <3
It’s like magic how the coffee stays in the bottom 🙂
Indonesians prepare their coffee in the same fashion, minus the cream and it always secretly amazes me. It’s the best way to make a big batch of coffee when camping, no fuss no muss!
I am sure those creamers are quite delish.
OH I bet you have had some pretty amazing coffee! what was your favorite? I still like Thai coffee too! Hard to choose.
fancy fancy! i actually just bought so delicious vanilla coconut creamer! it’s fantastic!
Right? I love it! like obsessed!
I LOVE So Delicious. Use so many of their products! This coffee reminds me of Spanish coffee that my host mom made for me every morning. Oh, how I wish she were here to make me that right now.
me too! does she deliver? LOL!
I”m not so good at the whole savoring coffee bit. That is part of why I drink decaf–I drink it way too fast!
haha well you’re also one BUSY lady!