Hazelnut White Chocolate Latte Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Reduce heat to low. Add the finely chopped white chocolate to the saucepan and whisk gently until the chocolate fully melts and the mixture is smooth and glossy. Keep heat low to avoid scorching.

Whisk in the hazelnut paste (or hazelnut butter) until fully incorporated. If the paste is thick, warm it briefly before adding so it blends smoothly.

Stir in the vanilla extract and a pinch of salt. Simmer on the lowest heat for 1–2 minutes to marry flavors, stirring constantly. Do not boil vigorously.

Remove the saucepan from heat. Let the syrup cool for 15–20 minutes then transfer it to a clean jar or bottle. The syrup will thicken slightly as it cools. Refrigerate; it will keep for up to 2 weeks.

Prepare espresso

Brew 4 oz of espresso (about two 1-oz shots per serving — adjust to taste) using an espresso machine, Moka pot, or strong brewed coffee if needed. Keep hot.

Sweeten with syrup

Divide 4 tablespoons of the hazelnut white chocolate syrup between two cups (2 tbs per 8-oz cup). You can adjust syrup to taste for sweeter or more pronounced hazelnut/white chocolate flavor.

Steam milk

Steam 16 oz whole milk until it reaches about 150–155°F (65–68°C) with a velvety microfoam. If you don't have a steamer, heat the milk gently on the stovetop until hot but not boiling, then froth using a hand frother or a French press to create foam.

Combine

Pour the hot espresso evenly into the two syrup-lined cups, stirring briefly to dissolve and combine the syrup with the coffee. Then pour the steamed milk over the espresso, holding back the foam with a spoon and finishing with a layer of foam on top.

Garnish (optional)

Top with a dollop of whipped cream if desired. Sprinkle with crushed toasted hazelnuts and white chocolate shavings for texture and visual appeal.

Serve immediately. Stir before drinking to distribute any settled syrup.