Bueno Iced Latte Recipe

Brew espresso

Brew 2 shots (about 60 ml) of hot espresso using your espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (aeropress or concentrated drip).

Prepare chocolate-hazelnut mixture

Place 1.5 tablespoons of chocolate-hazelnut spread in a small heatproof cup. Add 1 tablespoon hot water and stir vigorously until the spread is completely smooth and pourable. If using chocolate-hazelnut syrup instead of spread, skip the hot water and simply measure the syrup into the cup.

While the chocolate mixture is still warm, pour the hot espresso into the cup with the chocolate-hazelnut mixture. Stir briskly until fully incorporated and smooth. Taste and, if you want a stronger hazelnut note, stir in 1/2 tablespoon hazelnut syrup now.

Fill a 16–20 oz serving glass about three-quarters full with ice (approximately 1 cup).

Pour 10 fl oz cold milk over the ice. If you prefer a creamier latte, use whole milk or add a splash more. For a lighter option, use a plant-based milk.

If you used chocolate-hazelnut spread and the espresso-chocolate mixture has cooled somewhat, pour that mixture slowly over the milk and ice. If it is still hot, allow it to cool for 30–60 seconds so it doesn't melt too much ice and change dilution. If you used syrup version, pour the espresso-chocolate mixture over the milk.

Stir gently to combine milk and espresso-chocolate mixture. Taste and add up to 1/2 tablespoon simple syrup (or your preferred sweetener) if you want it sweeter. Stir again to fully incorporate.

Optional: Top with 2 tablespoons whipped cream for a dessert-style finish.

Garnish with a light sprinkle of grated chocolate and, if desired, 1 teaspoon crushed toasted hazelnuts for crunch and extra hazelnut flavor.

Serve immediately with a straw or stirrer. Enjoy chilled.