Hazelnut Vanilla Latte

Name: Hazelnut Vanilla Latte
Total time: 10 min
Ingredients: 1 shot of espresso; 1 cup of steamed milk; 2 tablespoons of hazelnut syrup; 1/2 teaspoon of vanilla extract; Caramel sauce for drizzling; Optional: whipped cream

Prev List Next

10 minTotal time

easyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

1 shot of espresso
1 cup of steamed milk
2 tablespoons of hazelnut syrup
1/2 teaspoon of vanilla extract
Caramel sauce for drizzling
Optional: whipped cream

Ingredient substitutions

1 shot of espresso Use 1/4 cup of strongly brewed coffee.
1 cup of steamed milk Use 1 cup of oat milk, which froths well and keeps the creamy texture.
2 tablespoons of hazelnut syrup Use 2 tablespoons of vanilla syrup for a sweeter, less nutty latte.
Caramel sauce Use chocolate sauce for a different sweet topping.

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein9 g

Carbohydrates38 g

Fat7 g

Fiber 0 g · Sugar 34 g · Sodium 120 mg

PDF Find nearby

Indulge in the creamy delight of a Hazelnut Vanilla Latte, where rich hazelnut syrup meets steamed milk and a hint of vanilla. Topped with a luscious drizzle of caramel, this latte is a perfect treat for coffee lovers.

Steps

Brew a shot of espresso and set aside.
In a small saucepan, heat the milk over medium heat until steaming, but do not boil.
Add the hazelnut syrup and vanilla extract to the steamed milk, whisking until well combined.
Pour the espresso into a coffee mug, then add the hazelnut vanilla milk mixture on top.
If desired, add whipped cream and drizzle with caramel sauce before serving.

Tips for Hazelnut Vanilla Latte

A smooth, glossy surface with fine, even foam gives the latte its creamy finish; large bubbles can make it feel less silky.
Avoid boiling the milk, which can create a cooked flavor and a skin on top.
For a cooler mug, warm it with hot water first, then empty and dry it before serving.

Storage

This latte is best served fresh. Refrigerate any leftover drink within 2 hours and use within 3–4 days; the foam and texture will change, so stir well after chilling.