Hazelnut Latte Recipe

Brew Espresso

Pull a double shot (about 2 ounces / 60 ml) of freshly ground espresso. If you don't have an espresso machine, brew 60 ml of very strong coffee using a Moka pot, AeroPress (espresso-style), or use 2 shots-worth of concentrated instant espresso dissolved in 30 ml hot water.

Pour the espresso into a pre-warmed 10–12 oz latte cup or mug and set aside while you prepare the syrup and milk.

Make Simple Hazelnut Syrup

Combine 3 tbsp sugar and 3 tbsp water in a small saucepan over medium heat. Stir until sugar dissolves and mixture just comes to a simmer. Remove from heat and let cool for 2 minutes. Stir in 1 tsp hazelnut extract and 1 tsp vanilla extract (if using). Taste and add up to 1/2 tsp more hazelnut extract if you prefer a stronger flavour. Let syrup cool to warm; this yields enough to sweeten two lattes (store leftovers refrigerated up to 2 weeks).

Steam or Heat Milk

Pour 8 fl oz milk into a milk pitcher or small saucepan. If using a milk steamer/steam wand: purge wand, then place tip just below surface and steam until milk reaches about 60–65°C (140–149°F) and has velvety microfoam (about 20–30 seconds). If using stovetop: heat milk gently over medium-low until it reaches about 60–65°C (do not boil).

Froth Milk (without steamer)

If you don't have a steam wand, froth warmed milk using one of these methods: shake hot milk in a tightly sealed jar for 30–60 seconds, use a hand-held milk frother until silky foam forms, or whisk vigorously by hand. For extra silkiness, whisk in 1 tsp unsalted butter into the warmed milk until melted and integrated before frothing.

Tap the pitcher gently on the counter and swirl to eliminate large bubbles and create smooth microfoam.

Sweeten Espresso

Add 1–2 tbsp of the prepared hazelnut syrup to the espresso in the cup, adjusting to taste. Stir briefly to combine.

Pour Milk

Hold back the foam with a spoon and pour the steamed milk into the espresso, filling the cup. Then spoon or gently pour the remaining foam on top to create a thin layer. For latte art, pour steadily from about 3–4 inches above then lower the pitcher as you finish to shape a design.

Garnish and Serve

Sprinkle a pinch (about 1 tsp) of finely chopped toasted hazelnuts and/or a dusting of cocoa powder or cinnamon over the foam. Serve immediately.