Iced Hazelnut Latte Recipe

Pull the espresso

Brew two shots of espresso (about 60 ml total). If you prefer a slightly milder coffee flavor, add 30 ml hot water to the espresso to make an americano-style concentrate. Let it rest for 1–2 minutes to cool slightly before combining with cold ingredients.

Measure three tablespoons of hazelnut syrup. If using a commercial syrup, shake the bottle and pour directly into the serving glass. If using homemade syrup, make sure it is room temperature or chilled before adding so it mixes evenly with cold milk.

Assemble the drink

Fill a 16 oz serving glass about 2/3 full with ice cubes (approximately 1 cup). Pour 12 oz cold milk over the ice, leaving room at the top for espresso and foam. Add the measured hazelnut syrup to the milk and stir vigorously for 10–15 seconds to evenly distribute the syrup and chill the mixture.

Pour the slightly cooled espresso slowly over the back of a spoon or directly into the glass so it layers on top of the milk if you want a layered look. Alternatively, stir after adding espresso for an evenly mixed iced latte.

If desired, top the latte with 2 tablespoons of whipped cream. Sprinkle 1 teaspoon of chopped toasted hazelnuts or a dusting of cocoa powder over the top for texture and extra hazelnut flavor.

Insert a straw, give the drink a gentle stir, and serve immediately.