Iced Hazelnut Latte
Toasty hazelnut, espresso, and creamy milk over ice — a nuttier take on the classic latte.
A note on coffee
I grind my own beans and prefer a medium roast, using about 18 grams per drink. If you use pre-ground coffee, start with 18 grams and adjust to taste.
Ingredients
- Monin Hazelnut Syrup — 2 tablespoons (plus an extra splash for the cream cap, if using)
- Milk of choice — 6 oz
- Heavy whipping cream — 2 tablespoons (optional, for cream cap)
- Ice — to preference
Equipment
- Handheld milk frother (optional)
- Small glass cup
- Serving glass
Instructions
- Mix the syrup base. In a small glass, stir 2 tbsp Monin Hazelnut Syrup into 2 freshly pulled shots of espresso.
- Combine with milk. Add the espresso-syrup mix to 6 oz of milk and stir until blended.
- Pour over ice. Fill your serving glass with ice and pour the latte over the top.
- Optional cream cap. In a separate glass, froth 2 tbsp heavy whipping cream with a small splash of hazelnut syrup until just thicker than milk. Pour over the latte.
Tip: A tiny pinch of sea salt brings out the toasty, nutty flavor without making the drink salty.
Prefer it hot?
Skip the ice, steam and froth your milk, and pour over the espresso-syrup mix.