Description
Your favorite Starbucks latte made with homemade roasted hazelnut syrup.
Ingredients
Units
Scale
Hazelnut Syrup:
- 1 cup raw hazelnuts
- 1 cup water
- 1 cup cane sugar or brown sugar
- 1 tbsp vanilla extract
- 1/8 tsp sea salt
- 1/8 tsp ground cinnamon (optional)
Iced Hazelnut Latte:
- Ice
- 1/2 cup oat milk (or your favorite milk)
- 2 shots of espresso
- 2 tbsp hazelnut syrup (or to taste)
Instructions
Hazelnut Syrup:
- Preheat your oven to 350F (175C).
- Add hazelnuts to a rimmed baking sheet and toast in the oven for 8-10 minutes. Keep an eye on them to make sure they don’t burn.
- Transfer them to a plate or a bowl and use a paper towel to remove the skins. It’s ok if a few stay on.
- Finely chop the hazelnuts and add them to a saucepan with water and cane sugar.
- Bring the syrup to a boil stirring often. Lower the heat and simmer for 10 minutes.
- Take it off the heat, stir in vanilla extract, and allow the syrup to sit in the pan for at least 10 minutes to let it cool and absorb even more flavor from the hazelnuts.
- Strain the syrup into a glass jar and store it in the fridge for up to 2 weeks.
Iced Hazelnut Latte:
- Fill a tall glass with ice.
- Brew your espresso and pour it over the ice.
- Add 1-2 tbsp of the hazelnut syrup, or to taste.
- Froth your milk if desired and pour it over the coffee and syrup.
- Stir everything together with a straw, and enjoy!
Notes
Hazelnut syrup: It keeps well in an airtight jar in the fridge for up to 2 weeks. I recommend making it with cane sugar for a pure hazelnut flavor. I tend to use dark brown sugar for a more gingerbread molasses flavor. A mix of regular brown sugar and cane sugar also works great and gives you a little bit of both. The recipe makes 1 cup of syrup which is enough for about 8 servings.
Nutrition
- Serving Size:
- Calories: 111
- Sugar: 17.5 g
- Sodium: 51.2 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1.6 g
