How To Make a Hazelnut Latte At Home (Step-by-Step)
I’ve always loved experimenting with different types of coffee. One day, while down a YouTube rabbit hole, I stumbled upon a video of someone exploring the best coffee shops in New York City.
They stopped by this cozy little café and ordered a hazelnut latte. I could practically smell the roasted nuts through the screen! Something about the way they described the flavor—smooth, nutty, with just the right hint of sweetness—had me itching to try it myself.
So, I decided to give it a shot at home. What started as a simple curiosity became one of my favorite coffee creations.
In this guide, I’ll share how you can make a hazelnut latte at home, from the recipe to some creative variations and common mistakes to avoid. So lets start brewing!
What Is a Hazelnut Latte?
A hazelnut latte is a rich and comforting coffee drink that combines the bold taste of espresso with the creamy texture of steamed milk, all sweetened with a hazelnut syrup.
The hazelnut gives it this warm, slightly sweet flavor that feels almost like dessert but without overpowering the coffee itself. You’ll love this latte if you’re looking for something different for your morning cup or an afternoon treat.
Hazelnut Latte Recipe (Step-By-Step)
Equipment
- Espresso machine (or a strong coffee alternative)
- Milk frother (if you don't have one, a whisk or jar will work)
- Steaming pitcher (or any small pot to heat the milk)
Ingredients
- 1-2 shots of espresso (or strong coffee)
- 1 cup of milk (dairy or plant-based)
- 2 tablespoons hazelnut syrup (I love using Torani hazelnut syrup for its rich, natural flavor)
- Optional: Whipped cream for topping
Instructions
- Brew the Espresso: Start by brewing 1-2 shots of espresso. If you're using a Moka pot or French press, make the coffee as strong as possible. The goal is to balance the milk and syrup. So a concentrated brew is essential.
- Steam the Milk: Heat your milk in a steaming pitcher or small pot. If you're using a frother, whip the milk until it's smooth and creamy with a nice layer of foam. For those without a frother, try heating the milk and then whisking it vigorously in a pot or shaking it in a jar (just be sure the lid is tight!).
- Add the Syrup: While your milk is heating, pour about 2 tablespoons of hazelnut syrup into the espresso. Then stir it well to let the syrup dissolve completely into the coffee.
- Combine and Serve: Once your milk is ready, pour it slowly over the hazelnut espresso mixture. The foam should rise to the top, creating that classic latte texture. If you're feeling fancy, you can top it off with a bit of whipped cream for extra richness.
Video
Notes
Favorite Hazelnut Latte Variations
Want to try other delicious variations? Well, let’s see how you can play around with different nut flavors, from the lighter touch of almond to the creamy richness of macadamia.
Almond Latte
The almond latte is a subtle twist on the classic hazelnut. Almond syrup or almond milk gives it a slightly nutty, sweet flavor that’s lighter than hazelnut but still adds a nice complexity.
I’ve found this variation to be a great option for anyone who loves a hint of nuttiness without it being too overpowering.
Macadamia Latte
Macadamia syrup or macadamia milk adds a buttery and creamy richness that pairs beautifully with coffee. I find it wonderful for those times when I want something more unique and special. The smooth texture of macadamia milk really makes it stand out.
Pistachio Latte
Now, this is the one that really won me over. Pistachio lattes bring an earth and slightly sweet flavor that blends perfectly with espresso. It’s not as common, but once I tried it, I was hooked.
There’s just something about that balance of creamy pistachio and strong coffee that feels like a special treat every time!
Common Mistakes And How To Avoid
When I first started making hazelnut lattes at home, I made a few rookie mistakes. So let me save you the trouble by sharing some common problems:
1 – Using Too Much Syrup
One of my early mistakes was getting overly excited about the hazelnut syrup. I’d pour in a generous amount, thinking it would give me that strong and nutty flavor.
Instead, I ended up with an overly sweet drink that masked the actual taste of the coffee. The trick is to start with just a small amount—maybe one or two pumps—and adjust from there.
2 – Not Frothing the Milk Properly
I used to rush through it, ending up with warm milk instead of the creamy foam that makes a latte special. The secret is patience—take your time to create that smooth froth.
3 – Choosing the Wrong Coffee Beans
I’ve also made the mistake of using beans that didn’t work well with hazelnut flavor. Sometimes dark roasts can be too overpowering, while overly light beans can get lost in the sweetness.
I found that a medium roast works best. I’ve used Peet’s Coffee Big Bang a few times and love it! It has a smooth and balanced flavor with a hint of sweetness that complements the hazelnut syrup well. Give it a try.
Last Thoughts
So now you know how to do this delicious latte! Just copy the recipe and go to your kitchen and make it.
I suggest also experimenting with different roasts and hazelnut syrups. Though I enjoy Torani’s syrup you might prefer another one. Also remember perfecting the milk froth is key to a great latte.
I’d love to hear how your halzenut latte turn out. So feel free to leave a comment below with any tips or questions you have. And with that “voilà !”
