Hot Hazelnut Latte Recipe

Prepare espresso

Brew 2 oz of fresh espresso using an espresso machine. If you don't have an espresso machine, brew a strong 2 oz coffee (use about double the normal coffee grounds) and keep it hot.

Warm and sweeten milk

Measure 8 oz whole milk into a small saucepan. Add 0.5 tsp granulated sugar and 0.25 tsp vanilla extract. Warm the milk over medium-low heat, stirring frequently, until it reaches 150–155°F (65–68°C) — small bubbles will form around the edge but it should not boil.

Froth milk

Remove the milk from heat. Using a milk frother, handheld whisk, or French press, froth the milk until it increases slightly in volume and you have a silky microfoam (about 15–30 seconds of vigorous frothing). If using a steam wand, texture to a velvety microfoam.

Combine syrup and espresso

Pour 1.5 tablespoons hazelnut-flavored syrup into a 12 oz cup. Add the 2 oz freshly brewed espresso and stir briefly to combine and dissolve the syrup.

Assemble the latte

Slowly pour the warmed, frothed milk into the cup over the espresso and syrup, holding back foam with a spoon and then spooning the foam on top to fill the cup to about 12 oz. Aim for a balanced ratio of milk to espresso and a thin layer of foam.

Finish and garnish

Sprinkle 0.25 tsp cocoa powder on top for a light dusting. If desired, scatter 1 tsp toasted chopped hazelnuts over the foam for extra texture and a pronounced hazelnut aroma. Serve immediately.