Nut ‘n’ Honey Latte Recipe
espresso, hazelnut, honey, steamed milk + whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee
Milk
Toppings
Method
Coffee
- 1
Pull espresso
Pull two fresh shots of espresso (about 60 ml / 2 oz total) into a pre-warmed 10–12 oz latte cup. If you don’t have an espresso machine, brew 60 ml strong coffee with an Aeropress or Moka pot.
- 2
Sweeten espresso
While the espresso is hot, add 1 tablespoon hazelnut syrup and 1 teaspoon honey to the cup. Stir vigorously for 10–15 seconds until the honey dissolves and the syrup is evenly incorporated.
Milk
- 3
Steam and texture milk
Pour 8 oz (about 240 ml) whole milk into a steaming pitcher. Steam with a steam wand until milk reaches 140–150°F (60–65°C) and has a velvety microfoam—stretch the milk briefly to introduce small bubbles, then submerge the wand to create glossy texture (about 20–30 seconds steaming total).
- 4
Pour milk
Swirl the pitcher to integrate foam and liquid. Slowly pour the steamed milk into the espresso-syrup mixture, holding back foam with a spoon until the cup is ~¾ full, then finish by pouring the remaining foam on top to create a light cap.
Toppings & Finish
- 5
Top the latte with about 2 tablespoons whipped cream. Sprinkle 1 teaspoon toasted chopped hazelnuts over the cream. Drizzle 1 teaspoon honey over the top and finish with an optional pinch of ground cinnamon.
- 6
Serve immediately with a long spoon or straw. Stir to incorporate toppings into the latte as you drink if desired.