Hot Hazelnut Latte Recipe

Brew espresso

Pull a double-shot espresso (about 2 oz). If you don't have an espresso machine, brew 2 oz of very strong coffee using a stovetop Moka pot or an AeroPress.

Pour the hot espresso into a 12 oz pre-warmed cup so it remains hot when milk is added.

Add 1.5 tbs hazelnut syrup to the cup with the hot espresso. If you prefer it sweeter, add 1 tsp simple syrup or sugar and stir until fully dissolved.

Heat and froth milk

Pour 10 oz whole milk into a milk pitcher. Steam the milk to 150–155°F (65–68°C), creating microfoam. If you don't have a steamer, heat milk on the stove until steaming (do not boil) and froth vigorously with a whisk or handheld frother for 20–30 seconds to create foam.

Hold back the foam with a spoon and pour the textured milk into the cup over the espresso and syrup, filling the cup to within about 1/2 inch of the rim.

Spoon about 1 oz of milk foam on top to create a layer of foam.

Lightly dust the foam with 1 tsp cocoa powder or finely grated dark chocolate. Sprinkle chopped toasted hazelnuts (about 1 tsp) for added crunch and aroma.