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.