An egg-and-vanilla base of egg yolk, milk and vanilla, cooked slowly on the stove, is frozen and blended with cold coffee to make this drink, turning French cuisine's egg-custard technique into a coffee you can carry in a thermos. Hazelnuts roasted in the air fryer add a crunchy finish on top.
Spread the hazelnuts in the air fryer basket and roast at 160°C for 6 minutes, until fragrant. If you do not have an air fryer, roast them in an oven at the same temperature for 6 minutes instead.
Whisk the egg yolks with the sugar, slowly add the warm milk, stir in the vanilla and cook over low heat, stirring constantly, for 10 minutes until it coats the back of a spoon; never let it boil.
Pour the mixture into ice-cube trays and freeze for 30 minutes, until the edges have firmed up.
Blend the half-frozen cubes with the cold coffee and ice, pour into thermos cups and top with the roasted hazelnuts before serving.
Never raise the heat while cooking the base; if it boils, the egg yolk will curdle and leave a grainy texture. Allergens: contains dairy, egg and tree nuts (hazelnut).
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