Brew your espresso shots using an espresso machine or prepare strong cold brew concentrate if you don't have an espresso maker. Allow the espresso to cool for about 1-2 minutes so it doesn't immediately melt all your ice when combined.
Fill a tall glass with ice cubes, filling it about three-quarters full to ensure your drink stays cold and refreshing. The ice should reach near the top of the glass, leaving room for the liquid ingredients.
Pour the chocolate syrup and macadamia nut syrup directly over the ice in your glass. These syrups will begin to coat the ice and create beautiful swirls as you build your drink.
Add the cooled espresso shots to the glass, pouring slowly over the syrups and ice. You'll notice the dark espresso mixing with the syrups, creating rich caramel-colored streaks throughout the drink.
Pour in the half-and-half and milk, watching as the creamy liquids blend with the coffee and create a beautiful marbled effect. The drink should now have a lovely tan color with darker coffee tones swirling through it.
Using a cocktail shaker or mason jar, transfer the entire contents and shake vigorously for 10-15 seconds until everything is thoroughly combined and frothy. You should hear the ice rattling and feel the mixture becoming cold in your hands.
Pour the shaken mixture back into your tall glass, ensuring all the creamy foam makes it into the glass. The drink should now be perfectly blended with a light foam on top and a smooth, consistent color throughout.
Top with whipped cream if desired and drizzle with chocolate syrup for an authentic Dutch Bros presentation. Insert a straw, give it one final gentle stir, and enjoy your homemade Annihilator that tastes just like the original!
