Creamy Hazelnut Praline Latte
A cozy, creamy latte featuring homemade hazelnut praline syrup, rich espresso, and frothy milk, perfect for warm mornings and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots (60 ml) espresso or ½ cup (120 ml) strong brewed coffee
- 1 cup (240 ml) whole milk (or oat/almond milk for dairy-free)
- ¼ cup (30 g) toasted and roughly chopped hazelnuts
- ⅓ cup (65 g) granulated sugar
- 2 tablespoons (30 ml) water
- ½ teaspoon (2.5 ml) vanilla extract
- Pinch of salt
- Whipped cream (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8-10 minutes until golden and fragrant. Let cool and roughly chop.
- In a small saucepan over medium heat, combine sugar and water. Stir gently until sugar dissolves, then simmer without stirring until deep amber color (5-7 minutes). Quickly stir in toasted hazelnuts, vanilla extract, and salt. Remove from heat and let cool slightly.
- Brew espresso or strong coffee and pour into serving mug.
- Warm milk to about 140°F (60°C). Froth milk using a frother, steam wand, or whisk until creamy and frothy.
- Stir 2 tablespoons of hazelnut praline syrup into espresso. Slowly pour in frothed milk, holding back foam, then spoon foam on top. Optionally, add whipped cream and sprinkle extra chopped hazelnuts.
Notes
Watch caramel closely to avoid burning; toast hazelnuts evenly by stirring halfway; warm milk to 140°F for best froth; praline syrup can be stored in fridge up to two weeks; reheat syrup gently before use; syrup crystallizes when cooled, warm to liquefy.
Nutrition
- Serving Size: 1 latte (about 12 oz
- Calories: 250
- Fat: 10
- Carbohydrates: 30
- Protein: 8
Keywords: hazelnut latte, praline syrup, creamy latte, espresso drink, cozy coffee, homemade latte, nutty coffee