Roasted Hazelnut Latte – Warm, Nutty, and Comforting

A roasted hazelnut latte feels like a cozy sweater in a cup. It’s smooth, nutty, and gently sweet, with a toasty aroma that makes your kitchen smell like a café. Perfect for slow mornings or a 3 p.m. pick-me-up, it’s the kind of drink that feels special without being fussy.

You don’t need fancy equipment, just a few simple ingredients and a couple of minutes. Once you nail the balance of espresso, milk, and hazelnut, you’ll want this on repeat.

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Roasted Hazelnut Latte - Warm, Nutty, and Comforting

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Ingredients

• 2 shots espresso (about 2 ounces), or 1/2 cup very strong brewed coffee
• 1 cup milk (dairy, oat, almond, or your favorite)
• 1–2 tablespoons roasted hazelnut syrup (store-bought or homemade; adjust to taste)
• Pinch of sea salt (optional, enhances flavor and balances sweetness)
• Whipped cream (optional, for topping)
• Crushed roasted hazelnuts or cocoa powder (optional, for garnish)
• 1 cup sugar
• 1 cup water
• 1/2–3/4 cup roasted hazelnuts, roughly chopped
• 1/2 teaspoon vanilla extract (optional)
• Pinch of sea salt

Instructions

• Brew your espresso. Pull 2 shots of espresso. If you don’t have an espresso machine, use a stovetop moka pot or brew strong coffee at a 1:12 ratio. Keep it hot.
• Warm and froth the milk. Heat milk in a small pot until steaming (don’t boil).Froth using a handheld frother, French press, or a whisk. Aim for small, silky bubbles.
• Sweeten the base. Add 1–2 tablespoons roasted hazelnut syrup to your mug. Stir in a pinch of sea salt if you like a more balanced flavor.
• Add espresso. Pour the hot espresso into the mug and stir with the syrup to combine.
• Top with milk. Gently pour in the frothed milk, holding back the foam with a spoon, then spoon foam on top for a latte-like texture.
• Finish with garnish. Add whipped cream if you’re feeling indulgent.Sprinkle crushed roasted hazelnuts or a dusting of cocoa powder for a café finish.
• Roast the hazelnuts. Toast hazelnuts in a dry skillet over medium heat for 5–7 minutes until fragrant and lightly browned. Let them cool, then roughly chop.
• Simmer the syrup. Combine sugar and water in a small saucepan. Bring to a gentle simmer, then add chopped roasted hazelnuts and a pinch of salt.Simmer for 10 minutes.
• Infuse and strain. Remove from heat and let steep 15–20 minutes. Strain through a fine mesh sieve or cheesecloth. Stir in vanilla if using.Cool before using.

What Makes This Special

This latte blends the bold taste of espresso with the rich, roasted flavor of hazelnuts. The result is balanced and aromatic, never cloying.

You get a natural nuttiness with a smooth finish that pairs well with dairy or non-dairy milk. – Roasted depth: Toasting hazelnuts or using a roasted hazelnut syrup gives a deeper, warmer flavor than typical sweet syrups. – Custom sweetness: You control how sweet or strong it is. – Café-quality at home: With a stovetop espresso maker or even strong brewed coffee, you can get close to a barista-made latte. – Flexible: Works with oat, almond, or dairy milk, and can be made hot or iced.

Ingredients

• 2 shots espresso (about 2 ounces), or 1/2 cup very strong brewed coffee
• 1 cup milk (dairy, oat, almond, or your favorite)
• 1–2 tablespoons roasted hazelnut syrup (store-bought or homemade; adjust to taste)
• Pinch of sea salt (optional, enhances flavor and balances sweetness)
• Whipped cream (optional, for topping)
• Crushed roasted hazelnuts or cocoa powder (optional, for garnish)

Optional Homemade Roasted Hazelnut Syrup

• 1 cup sugar
• 1 cup water
• 1/2–3/4 cup roasted hazelnuts, roughly chopped
• 1/2 teaspoon vanilla extract (optional)
• Pinch of sea salt

Step-by-Step Instructions

1. Brew your espresso. Pull 2 shots of espresso. If you don’t have an espresso machine, use a stovetop moka pot or brew strong coffee at a 1:12 ratio. Keep it hot.
2. Warm and froth the milk. Heat milk in a small pot until steaming (don’t boil).

   Froth using a handheld frother, French press, or a whisk. Aim for small, silky bubbles.

3. Sweeten the base. Add 1–2 tablespoons roasted hazelnut syrup to your mug. Stir in a pinch of sea salt if you like a more balanced flavor.
4. Add espresso. Pour the hot espresso into the mug and stir with the syrup to combine.
5. Top with milk. Gently pour in the frothed milk, holding back the foam with a spoon, then spoon foam on top for a latte-like texture.
6. Finish with garnish. Add whipped cream if you’re feeling indulgent.

   Sprinkle crushed roasted hazelnuts or a dusting of cocoa powder for a café finish.

How to Make the Roasted Hazelnut Syrup

1. Roast the hazelnuts. Toast hazelnuts in a dry skillet over medium heat for 5–7 minutes until fragrant and lightly browned. Let them cool, then roughly chop.
2. Simmer the syrup. Combine sugar and water in a small saucepan. Bring to a gentle simmer, then add chopped roasted hazelnuts and a pinch of salt.

   Simmer for 10 minutes.

3. Infuse and strain. Remove from heat and let steep 15–20 minutes. Strain through a fine mesh sieve or cheesecloth. Stir in vanilla if using.

   Cool before using.

How to Store

– Latte: Best enjoyed immediately. If you must save it, refrigerate for up to 24 hours and reheat gently on the stove or in the microwave. Froth fresh milk for better texture. – Homemade syrup: Store in a sealed jar in the fridge for up to 2 weeks.

Shake before using. For longer storage, freeze in ice cube trays and thaw as needed. – Roasted hazelnuts: Keep in an airtight container for up to 2 weeks at room temperature or up to 2 months in the freezer to retain freshness.

Benefits of This Recipe

– Better control: You set the sweetness and intensity of the hazelnut flavor. – Budget-friendly: Café flavors at home for a fraction of the price. – Customizable: Works with different milks, decaf espresso, and various garnishes. – Comfort factor: The roasted aroma and creamy texture make it soothing and satisfying. – Ingredient transparency: Homemade syrup avoids artificial flavors if you prefer a cleaner ingredient list.

Common Mistakes to Avoid

– Overheating milk: Boiling milk can scorch it and ruin the texture. Keep it just below a simmer. – Skipping the salt: A tiny pinch enhances the nutty notes and reduces harsh bitterness.

Don’t overdo it. – Using stale coffee: Old beans or pre-ground coffee taste flat. Use freshly ground beans for best flavor. – Too much syrup: Hazelnut syrup is strong. Start with 1 tablespoon; add more only after tasting. – Not roasting the nuts: If making your own syrup, roasting is key.

Raw hazelnuts won’t deliver that deep, toasty flavor.

Alternatives

– No espresso? Use strong French press or AeroPress concentrate. Cold brew concentrate works well for an iced version. – Dairy-free options: Oat milk gives great foam and a creamy texture. Almond milk adds extra nuttiness.

Barista blends froth better. – Flavor twists: Add a pinch of cinnamon, a drop of vanilla, or a drizzle of chocolate sauce for a mocha-hazelnut vibe. – Sweetener swap: Use maple syrup plus hazelnut extract if you don’t have hazelnut syrup. Start with 1 teaspoon extract per cup of syrup and adjust. – Iced version: Cool the espresso, pour over ice, add syrup, then cold milk. Shake in a jar for an extra frothy top.

FAQ

Can I make this without a frother?

Yes.

Heat the milk, pour it into a French press, and pump the plunger up and down 20–30 times for foam. Or whisk vigorously in a pot off the heat until slightly frothy.

What’s the best milk for a creamy texture?

Whole milk delivers the creamiest result. For non-dairy, barista-style oat milk foams well and tastes neutral.

Almond milk is lighter but complements the hazelnut flavor.

Is there a sugar-free option?

Use a sugar-free hazelnut syrup or make a homemade version with a zero-calorie sweetener designed for syrups. Keep in mind that some sweeteners can taste sharper; adjust to taste.

Can I use ground hazelnuts directly in the drink?

Not recommended. Ground nuts can leave a gritty texture.

It’s better to infuse their flavor into a syrup and strain it for a smooth latte.

How do I keep the drink from tasting too sweet?

Start with less syrup, taste, and add more only if needed. A small pinch of salt and a slightly stronger espresso also balance sweetness.

What coffee roast works best?

Medium or medium-dark roasts pair well with hazelnut notes. Light roasts can get overshadowed, while very dark roasts may taste smoky with the syrup.

Can I batch the syrup for a week of lattes?

Absolutely.

Make a double batch, store it in the fridge, and you’ll have quick, consistent flavor all week.

How do I make a decaf version?

Use decaf espresso beans or decaf cold brew concentrate. The flavor profile stays the same, just with less caffeine.

What if I don’t have hazelnuts for the syrup?

Use a few drops of hazelnut extract in a simple syrup. It won’t have the same roasted depth, but it will add a clear hazelnut note.

Can I add protein powder?

Yes, but blend it with the milk before heating to avoid clumps.

Heat gently and avoid boiling to maintain a smooth texture.

Wrapping Up

A roasted hazelnut latte is simple, cozy, and easy to make your own. With a solid espresso base, a good roasted syrup, and well-frothed milk, you’ll have a café-quality drink at home in minutes. Keep the sweetness in check, use fresh coffee, and don’t skip the quick roast if you’re making syrup.

Whether hot or iced, dairy or non-dairy, this latte brings warmth and comfort to any moment.