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Homemade Hazelnut Latte Recipe
Ash Tyrrell

Homemade Hazelnut Latte Recipe

I started making this hazelnut latte at home 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.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 1
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.