Iced Hazelnut Latte Recipe

Pull espresso

Pull two shots of espresso (about 60 ml total) using an espresso machine. If you don't have an espresso machine, brew a very strong 60 ml of coffee with an Aeropress or Moka pot.

If the espresso is extremely concentrated or you prefer a slightly larger drink volume, stir in 30 ml hot water to gently dilute to an Americano-strength base. Let the espresso cool 1–2 minutes before proceeding so it doesn't melt too much ice immediately.

Add 2 tablespoons of hazelnut syrup to a tall (16 oz) glass. If you prefer the drink sweeter, add 1 teaspoon of simple syrup. Stir the syrup briefly so it coats the inside of the glass and is ready to combine with espresso.

Fill the glass with 1 cup of ice cubes (about 8–10 cubes) leaving room for milk and espresso.

Pour 1 cup cold whole milk and 1/4 cup cold half-and-half (for a creamier texture) over the ice.

Slowly pour the cooled espresso shots over the milk/ice so you get a layered look. Stir gently 6–8 times with a long spoon or straw to combine the espresso, milk and hazelnut syrup evenly.

Top the latte with 2 tablespoons whipped cream (optional). Sprinkle 1 teaspoon crushed toasted hazelnuts and 1 teaspoon chocolate shavings or a light dusting of cocoa powder over the whipped cream.

Serve with a straw. Stir once more before drinking if you prefer uniform flavor. Enjoy cold.