How to Make a Hot Chestnut Praline Latte
Once the chestnut syrup is ready, the latte itself takes only a few minutes to put together.
Ingredients
- 1–2 shots of espresso or ½ cup strong coffee
- ¾ cup milk
- 1–2 tablespoons homemade chestnut syrup
- 1–2 teaspoons crushed praline topping
- Whipped cream, optional
Instructions
- Brew the Espresso: Brew one or two fresh espresso shots directly into your mug. I prefer two because the stronger coffee holds up better once the syrup and milk go in.If you don’t have an espresso machine, concentrated moka pot coffee is the closest substitute. Half a cup of strong brewed coffee will also work, though the finished drink will be slightly lighter.
- Mix in the Chestnut Syrup: Add one tablespoon of chestnut syrup while the coffee is still hot, then stir until fully combined.Taste before adding more. The chestnut flavor is mild, and pouring in extra syrup doesn’t always make it nuttier. Sometimes it only makes the latte sweeter.
- Steam and Froth the Milk: Heat the milk until it is steaming but not bubbling. Froth it using a steam wand, handheld frother, or French press.Pour the warm milk slowly over the espresso and syrup. Spoon some of the foam on top.
- Add the Praline Topping: Add whipped cream if you want the full holiday-coffee treatment, then finish with a little crushed praline.Sprinkle the praline just before serving so it keeps some of its crunch. If it sits on the foam for too long, it begins to soften.