I started making this Homemade Hazelnut Latte Recipe after getting tired of spending five dollars on a cup every single morning. I love buying hazelnut flavored coffee beans, but I wanted that same warm, nutty flavor without hunting down a specific bag every time I ran out.
This recipe came together after a bit of trial and error in my own kitchen, and now it’s genuinely part of my morning routine. If you’re looking to level up your hazelnut latte game without needing a fancy espresso machine or store-bought syrup, this one’s for you.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 5 minutes
- Total Time: 10 minutes
Ingredients
- 1 double shot espresso (about ¼ cup) — the backbone of the drink, though strong brewed coffee works if you don’t have an espresso machine
- ¾ cup milk — oat milk gives it a creamy, almost buttery texture, but any milk works fine
- ¼ teaspoon hazelnut extract — this is what delivers that bold, roasted hazelnut flavor without needing flavored beans
- 1 to 3 teaspoons hazelnut syrup — adjust this depending on how sweet and nutty you like your latte
- Sweetener to taste — honey, maple syrup, or plain sugar all work, just stir it into something warm so it dissolves fully
- Ice cubes (only if making it iced) — skip this entirely for the hot version
Note: this recipe serves 1.
Equipment You Need
- Espresso machine or stovetop moka pot — for brewing the strong coffee base
- Milk frother or handheld whisk — to create that signature creamy, frothy texture
- Small saucepan or microwave-safe cup — for warming the milk if making it hot
- Measuring spoons — for getting your extract and syrup ratios right
- Mug or tall glass — depending on whether you’re serving it hot or iced
How to Make Homemade Hazelnut Latte Recipe?
This latte comes together in just a few minutes, and honestly, once you get your ratios dialed in, you’ll never think about buying one again. Here’s exactly how I make mine at home every time.
Brew the Espresso
Start by brewing your double shot of espresso using whatever method you have on hand. If you don’t own an espresso machine, a strong stovetop moka pot or even concentrated drip coffee will do the job just fine.
Warm and Froth the Milk
While your espresso brews, heat your milk in a saucepan or microwave until it’s warm but not boiling. Use a frother or whisk to create a light, airy foam on top for that classic latte texture.
Add the Hazelnut Flavor
Stir the hazelnut extract and syrup directly into the warm milk before combining it with your coffee. Mixing it in at this stage helps the flavor distribute evenly instead of settling at the bottom of your cup.
Combine and Sweeten
Pour your espresso into a mug first, then add the hazelnut milk mixture on top. Taste it and stir in your sweetener of choice, adjusting until it hits the sweetness level you’re craving.
Serve It Hot or Iced
For a hot hazelnut latte recipe, simply enjoy it as is while it’s warm. If you’d rather have it cold, let everything cool slightly, then pour it over a glass full of ice for a refreshing version.
Additional Tips for Making This Recipe Better
I’ve made this more times than I can count, and here’s what actually makes a difference for me.
- I always warm my milk before adding the hazelnut extract, since cold milk doesn’t absorb the flavor nearly as well.
- I taste my latte before adding all the syrup, because it’s much easier to add more than to fix an overly sweet cup.
- I keep a small jar of homemade hazelnut syrup in my fridge so I’m never scrambling last minute.
- I use a milk frother instead of just stirring, since the extra air makes the drink feel more like something from a coffee shop.
- I make my espresso first and let it sit for a second, which actually helps the crema hold up better once the milk goes in.
Common Mistakes to Avoid
- I once used cold milk straight out of the fridge, and the hazelnut extract just never blended in properly.
- I added too much hazelnut extract thinking more would mean more flavor, and it ended up tasting bitter and artificial instead.
- I tried adding sugar directly to my cold milk, and it never fully dissolved, leaving a grainy texture at the bottom.
- I skipped tasting my latte before serving it once, and it turned out way sweeter than I actually wanted.
- I brewed weak coffee instead of a proper espresso shot, and the hazelnut flavor completely overpowered the coffee taste.
How to Serve Homemade Hazelnut Latte?
I like serving mine in a clear glass mug so you can actually see the layers before stirring everything together. A light dusting of cocoa powder or cinnamon on top of the foam makes it look like something straight out of a café.
For an iced version, a few crushed hazelnuts sprinkled over the whipped cream adds a nice bit of crunch and makes the drink feel a little more special. This pairs really nicely alongside a quick breakfast, especially something like a plate of fluffy cottage cheese scrambled eggs, if you’re putting together a full morning spread.
Variations
- Turn this into a chocolate hazelnut latte by stirring in a tablespoon of chocolate syrup or cocoa powder along with the hazelnut flavoring
- Make your own homemade hazelnut extract recipe by soaking crushed toasted hazelnuts in vodka for a few weeks if you want a more natural option
- Use oat milk or almond milk for a dairy-free version that still froths up beautifully
- Swap the sweetener for a sugar-free syrup if you’re cutting back on added sugar
- Add a pinch of cinnamon or nutmeg for a cozier, more autumn-inspired flavor
- Try a hazelnut latte steam version by skipping the espresso entirely and just steaming hazelnut milk for a caffeine-free treat
Nutritional Information
Here’s a rough estimate for one serving of this latte, though exact numbers depend on your milk and sweetener choices.
- Calories: 105 kcal
- Protein: 4 g
- Carbohydrates: 19 g
- Fat: 3 g
Make Ahead and Storage
You can make the hazelnut syrup ahead of time and store it in an airtight jar in the fridge for up to two weeks, which makes this drink even faster to put together on busy mornings.
Brewed espresso is best enjoyed fresh, but if you have leftover latte, keep it covered in the fridge and use it within a day for the best flavor and texture.
To reheat, warm it gently on the stovetop or in the microwave, then give it a quick froth again since the foam won’t hold up after sitting in the fridge.
Why You’ll Love This Recipe?
This latte has become a permanent fixture in my kitchen, and here’s why I think you’ll feel the same way about it.
- It’s faster than a coffee shop run: With everything ready in under ten minutes, this beats waiting in line every single time.
- It’s easy to customize: Whether you want it hot, iced, extra sweet, or dairy-free, this base recipe adjusts to exactly what you’re craving.
- It tastes just like a hazelnut latte Starbucks fans love: The combination of hazelnut extract and syrup gets remarkably close to that coffee shop flavor.
- It saves real money over time: Making this at home costs a fraction of what you’d spend buying a similar drink out.
- It’s genuinely simple: With just a handful of hazelnut latte ingredients, there’s no complicated technique standing between you and a good cup.
FAQs
Can I make this without an espresso machine?
Yes, a stovetop moka pot or strongly brewed coffee both work well if you don’t have an espresso machine at home.
What’s the difference between hazelnut extract and hazelnut syrup?
Hazelnut extract is a concentrated flavoring while the syrup adds both flavor and sweetness, so most recipes use a small amount of both for balance.
Can I make a hot hazelnut coffee recipe instead of an espresso-based latte?
Absolutely, you can swap the espresso for strong drip coffee and follow the same steps for a simpler, coffee-forward version.
How long does homemade hazelnut syrup last in the fridge?
It typically stays fresh for about two weeks when stored in a sealed jar in the refrigerator.
Can I make this latte completely dairy-free?
Yes, oat milk and almond milk both froth up nicely and work great as dairy-free substitutes in this recipe.
If you’re building out a full homemade coffee shop morning, this latte pairs really well with something quick and savory on the side, like this easy 5 minute breakfast for the mornings when you’re short on time.
Homemade Hazelnut Latte Recipe
Ingredients
Method
- Start by brewing your double shot of espresso using whatever method you have on hand. If you don’t own an espresso machine, a strong stovetop moka pot or even concentrated drip coffee will do the job just fine.
- While your espresso brews, heat your milk in a saucepan or microwave until it’s warm but not boiling. Use a frother or whisk to create a light, airy foam on top for that classic latte texture.
- Stir the hazelnut extract and syrup directly into the warm milk before combining it with your coffee. Mixing it in at this stage helps the flavor distribute evenly instead of settling at the bottom of your cup.
- Pour your espresso into a mug first, then add the hazelnut milk mixture on top. Taste it and stir in your sweetener of choice, adjusting until it hits the sweetness level you’re craving.
- For a hot hazelnut latte recipe, simply enjoy it as is while it’s warm. If you’d rather have it cold, let everything cool slightly, then pour it over a glass full of ice for a refreshing version
Notes
- I always warm my milk before adding the hazelnut extract, since cold milk doesn’t absorb the flavor nearly as well.
- I taste my latte before adding all the syrup, because it’s much easier to add more than to fix an overly sweet cup.
- I keep a small jar of homemade hazelnut syrup in my fridge so I’m never scrambling last minute.
- I use a milk frother instead of just stirring, since the extra air makes the drink feel more like something from a coffee shop.
- I make my espresso first and let it sit for a second, which actually helps the crema hold up better once the milk goes in.
