Hazelnut Latte Recipe

Combine sugar and water

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Stir briefly to moisten the sugar so it won't burn.

Heat to dissolve

Place saucepan over medium heat and bring to a gentle simmer. Stir occasionally until the sugar is completely dissolved (about 3–5 minutes). Do not boil vigorously.

Infuse flavor

Remove the saucepan from heat. Stir in 1 tsp hazelnut extract, 1 tsp vanilla extract and a pinch of salt. Taste and add up to 1/2 tsp more hazelnut extract if you want a stronger flavor.

Cool and store

Allow the syrup to cool to room temperature (about 20–30 minutes). Transfer to a clean jar or bottle and refrigerate. Syrup will keep up to 2 weeks refrigerated.

Prepare espresso

Pull two shots (about 2 oz total) of freshly brewed espresso. If you don't have an espresso machine, brew 2 oz strong coffee (use about double the coffee grounds for a Moka pot or drip).

Sweeten with hazelnut syrup

Add 2 tablespoons of the prepared hazelnut syrup to a 12–14 oz latte cup. Adjust to taste (1–3 tbsp).

Steam or heat milk

Steam 8 oz whole milk until it reaches about 140–150°F (60–65°C) and has velvety microfoam. If you don't have a steamer, heat 8 oz milk on the stovetop or microwave until hot but not boiling (about 1–1½ minutes) and froth using a handheld frother or by vigorously shaking in a sealed jar for 30–60 seconds.

Combine

Pour the hot espresso into the cup with the hazelnut syrup, then gently pour steamed milk over the espresso, holding back foam with a spoon. Spoon a thin layer of milk foam on top.

Garnish and serve

Optionally sprinkle a pinch of cocoa powder or ground cinnamon over the foam and scatter the toasted chopped hazelnuts on top for texture. Serve immediately.