Ingredients
Scale
- 2 shots espresso (or ½ cup strong brewed coffee)
- 1 cup whole milk (or milk of choice)
- 2 tablespoons hazelnut syrup (adjust to taste)
- Whipped cream (optional, for topping)
- Cocoa powder or cinnamon (optional, for garnish)
- Crushed hazelnuts (optional, for garnish)
Instructions
- Brew the espresso: Pull 2 shots of espresso using your espresso machine, or brew ½ cup of strong coffee using your preferred method. If using a regular coffee maker, use twice the amount of coffee grounds you normally would for a bolder flavor. Pour the hot espresso into your serving mug.
- Add hazelnut syrup: Immediately stir in 2 tablespoons of hazelnut syrup while the espresso is hot. This helps the syrup dissolve completely and distribute evenly throughout the drink. Taste and adjust sweetness if needed—you can always add more but can’t take it away.
- Heat the milk: Pour 1 cup of milk into a small saucepan and heat over medium heat, stirring occasionally, until it reaches 150-155°F (just before it begins to simmer). You’ll see small bubbles forming around the edges, but don’t let it boil. If you’re using a milk frother with a heating function, follow the manufacturer’s instructions.
- Froth the milk: Remove the saucepan from heat. If using a handheld frother, insert it into the milk and turn it on, moving it up and down slightly to incorporate air and create foam. Froth for 30-45 seconds until the milk becomes creamy and develops a light foam layer on top. For manual frothing, pour hot milk into a French press and pump the plunger vigorously for 30 seconds, or pour into a jar with a tight lid and shake vigorously for 30-60 seconds.
- Combine and serve: Pour the steamed milk into the mug with espresso and hazelnut syrup, holding back the foam with a spoon. Once most of the milk is poured, spoon the foam on top. The ideal ratio is about 1 part espresso to 3 parts milk with a thin layer of foam.
- Garnish: If desired, top with a dollop of whipped cream and dust with cocoa powder, cinnamon, or crushed hazelnuts. Serve immediately while hot and enjoy your homemade coffeehouse creation.
Notes
- For an iced hazelnut latte, brew espresso or coffee and let it cool slightly. Stir in hazelnut syrup, then pour over ice and add cold milk. Skip the frothing step.
- Adjust the hazelnut syrup to taste—start with 1 tablespoon if you prefer less sweetness, or go up to 3 tablespoons for an extra-sweet treat.
- The key to good foam is using cold milk from the refrigerator and incorporating air while heating.
- If your milk gets too hot (over 160°F), it can develop a burnt taste and won’t froth as well.
- For a sugar-free version, use sugar-free hazelnut syrup.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Method: Stovetop/Espresso Machine
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 latte (12 oz)
- Calories: 210
- Sugar: 22g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 30mg