Sf Hazelnut Coffee Recipe

Brew coffee or prepare espresso

Brew 1 cup of strong coffee using your preferred method (French press or drip with a slightly higher coffee-to-water ratio). If using espresso, pull a double shot (about 60 ml) and keep 60 ml hot water ready to make it a lungo-style cup if you prefer a larger volume.

Make quick hazelnut syrup

In a small saucepan over medium heat combine 3 tbs granulated sugar and 3 tbs water. Stir until sugar dissolves and mixture comes to a gentle simmer. Let simmer 1–2 minutes until slightly thickened. Remove from heat and stir in 1 tsp hazelnut extract and 1 tsp vanilla extract. Let cool 2–3 minutes. This yields about 4–5 tbs of flavored syrup (enough for 3–4 drinks).

Heat and froth the milk

Combine 3/4 cup milk and 2 tbs heavy cream (optional) in a small saucepan and heat until steaming but not boiling (about 60–65°C / 140–150°F). Alternatively, use a milk steamer. Froth the milk using a milk frother or steam wand until you have about 1/2-inch of microfoam. If you don't have a frother, vigorously whisk the heated milk or shake it in a sealed jar for 30–45 seconds and then let it settle briefly.

Combine milk and coffee

Pour the brewed coffee (or diluted espresso) into a 12–14 oz cup. Add 2–3 tablespoons of the prepared hazelnut syrup (adjust to taste) and stir to combine. Pour the steamed milk into the cup, holding back foam with a spoon, then spoon foam on top.

Sprinkle 1 tsp toasted chopped hazelnuts over the foam and dust with 1 tsp cocoa powder or finely grated chocolate. If you want it sweeter, drizzle 1 tsp of extra hazelnut syrup over the foam. Serve immediately.