Mocha Hazelnut Latte (Creamy Chocolate & Nutty Perfection)
I bought hazelnut milk a few weeks ago and wow, that stuff is dangerously good. I probably drank half the carton in two days. It got even worse after I stumbled upon this Mocha Hazelnut Latte recipe while scrolling online.
I mean, I’m not even a huge Nutella fan. Some people spread it on everything, and I never quite got the hype… until now. When you mix that nutty flavor with coffee and chocolate, it simply clicks. Like, too well.
The combo is rich and tastes similar to a Ferrero Rocher in latte form. Every sip hits that sweet spot between bold espresso and creamy hazelnut chocolate.
In this post, you’ll learn exactly how to make this latte at home (hot or iced) using simple ingredients you probably already have. If you have 10 minutes, then grab your mug and let’s brew this one today!
Why You’ll Love This Mocha Hazelnut Latte
If you’re a fan of Nutella, this latte is basically that flavor but in coffee form. It’s creamy and smells like melted chocolate mixed with roasted hazelnuts.
The ingredients are simple: espresso (or just strong coffee), milk, chocolate syrup, and a splash of hazelnut syrup. That’s really all you need.
If you’re out of syrup, a spoonful of hazelnut spread works too. It makes the drink a bit thicker and richer (almost like a dessert).
This recipe takes about ten minutes, maybe less if your coffee maker’s already on. It’s one of those drinks that fits, no matter the season. Warm and cozy for slow mornings, or iced when you want something sweet but refreshing.
And if you’re dairy-free or watching sugar, it’s easy to adjust. Oat milk or hazelnut milk both make the flavor more intense. Both blend well with chocolate. You can go sugar-free with light syrups, or let the chocolate do the sweetening.
Mocha Hazelnut Latte (Step-by-Step Recipe)
Equipment
- Espresso machine or coffee maker
- Small Saucepan:
- Whisk or handheld frother
- Your favorite mug (the bigger, the better)
Ingredients
- For the Latte Base:
- 1–2 shots espresso (or ½ cup strong brewed coffee)
- ¾ cup milk (whole, oat, almond, or hazelnut milk)
- 1 tablespoon hazelnut syrup (or hazelnut spread for a thicker, richer version)
- 1 tablespoon chocolate syrup or cocoa powder
- ½ teaspoon vanilla extract (optional)
- Sweetener to taste (if needed)
- Optional Toppings:
- Whipped cream
- Chocolate drizzle or cocoa dust
- Crushed hazelnuts or chocolate shavings
Instructions
- Step 1) Brew the Espresso or Coffee: Start with your base. Espresso if you’ve got it, or strong brewed coffee if not. I usually make about half a cup. Just enough to stand up to the chocolate and hazelnut. Pour it into your favorite mug and set it aside for a moment.
- Step 2) Prepare the Chocolate-Hazelnut Mixture: In a small saucepan, warm your milk over medium heat. But don’t let it boil you. Stir in the hazelnut syrup and chocolate syrup until it’s smooth and glossy. I like to add a splash of vanilla here for that extra creamy sweetness.
- Step 3) Froth the Milk: Once everything’s melted together, froth the milk until it’s silky and foamy. A handheld frother works best. But I’ve used a whisk and even my French press plunger in a pinch. It doesn’t have to look perfect. Just creamy enough.
- Step 4) Assemble the Latte: Pour the warm milk mixture over your espresso. Give it a slow stir and watch the chocolatey swirl come together.
- Step 5) Add the Finishing Touches: Top it off with whipped cream if you want an extra treat. Then drizzle a bit of chocolate syrup and sprinkle some crushed hazelnuts on top. It looks great, smells incredible, and honestly, tastes even better than it looks.
Iced Mocha Hazelnut Latte Version
Now, this version’s perfect for those warmer days or, honestly, for anyone like me who still eats ice cream in the middle of winter. So here are my steps:
Step 1) Brew the Espresso and Let It Cool
Start with your espresso or strong brewed coffee. I usually make mine first thing, then forget about it for five minutes, which works perfectly because you want it to cool a bit. Hot coffee and ice don’t get along unless you prefer watery lattes.
Step 2) Mix the Espresso with Chocolate and Hazelnut Syrup
In a small glass or bowl, stir together your espresso, chocolate syrup, and hazelnut syrup until smooth. You’ll notice the chocolate thickens a bit before it blends. Next, keep stirring, and it’ll turn into this glossy, mocha base that smells fantastic.
Step 3) Fill a Tall Glass with Ice
Grab your favorite glass (the bigger the better here). Fill it up with ice cubes. I usually use coffee ice cubes when I have them. It keeps the drink from watering down as it melts.
Step 4) Pour Over Cold Milk
Slowly pour your espresso mixture over the ice, then top with cold milk. Give it a good stir before sipping so everything blends in.
Step 5) Add Whipped Cream and Chocolate Drizzle
You can finish it with whipped cream and a drizzle of chocolate. Maybe even a sprinkle of chopped hazelnuts if you’ve got some lying around. It’s optional… but also not really, because it makes the whole thing look (and taste) amazing.
Personal Tip:
If you want that “dessert in a glass” moment, blend the whole thing instead of stirring it. It turns into this thick, mocha-hazelnut frappé that’s dangerously easy to drink.
Pro Tips for the Perfect Mocha Hazelnut Latte
I’ve made enough coffee (I mean, I do run a coffee blog) to know a thing or two about tweaking. So here are a few suggestions:
Use Fresh Espresso for a Bold Flavor
Fresh espresso has that rich crema and depth that balances the sweetness from the chocolate and hazelnut. If you use day-old or reheated coffee, the flavor turns a bit flat.
Store-Bought Hazelnut Syrup or Homemade
You’ve got two solid routes here. If you’re grabbing store-bought, Torani and Monin are my favorites. They taste natural and not artificial.
But if you want something homemade (and sugar-free), I actually have a recipe for you: Sugar-Free Hazelnut Syrup. It’s easy to make, lasts a while, and makes your kitchen smell amazing.
Warm Your Mug First
Pour a little hot water into your mug before making your latte, swirl it around, then dump it out. It keeps the drink hot longer and helps the foam stay fluffy instead of collapsing right away. I started doing this one cold morning and haven’t stopped since.
Garnish Creatively
I like topping mine with a few chocolate curls or crushed hazelnuts (well… sometimes both). If I want to go over the top, I’ll even drizzle a bit of Nutella over the whipped cream.
Last Thoughts
I’m curious: how do you like your mocha hazelnut latte? Extra chocolatey? A pinch of sea salt? Maybe you’ve found the perfect hazelnut syrup I should try next? Drop your favorite tweaks or little secrets in the comments below. I love hearing how others make these recipes their own.
