Hot Hazelnut Latte Recipe

Brew espresso

Pull two 1-oz espresso shots (about 2 shots total, roughly 60 ml) using an espresso machine. If you don't have an espresso machine, brew 60 ml strong coffee (use a fine grind and a 1:2 coffee-to-water ratio) and set aside in a warmed cup.

Make simple hazelnut syrup

In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water. Heat over medium, stirring until the sugar fully dissolves and the mixture barely simmers (about 2–3 minutes). Remove from heat and stir in 1 teaspoon hazelnut extract. Allow to cool slightly. This yields enough syrup for one 12-oz latte; reserve any extra in a sealed container in the refrigerator for up to 2 weeks.

Combine espresso and syrup

Pour the freshly brewed espresso into a warmed 12-oz latte cup. Stir in 1 to 2 tablespoons of the hazelnut syrup (use 1 tablespoon for a subtle flavor, 2 for sweeter/more pronounced hazelnut).

Steam or heat and froth milk

Measure 10 oz whole milk (or your chosen milk). Using a steam wand: steam the milk to 60–65°C (140–149°F), creating a velvety microfoam, tapping and swirling the pitcher to remove large bubbles. If you don't have a steam wand: heat the milk in a small saucepan until hot but not boiling (about 60–65°C / until small bubbles form around the edge), then froth with a handheld frother or whisk vigorously to create foam.

Assemble the latte

Hold back the foam with a spoon and pour the steamed milk slowly into the cup with espresso and hazelnut syrup, filling to about 1 cm below the rim. Spoon the remaining microfoam on top to create a short foam layer.

Garnish and serve

Optionally dust a pinch (about 1/4 teaspoon) of unsweetened cocoa powder over the foam and sprinkle about 1 teaspoon of crushed toasted hazelnuts for texture and extra hazelnut aroma. Serve immediately.