Hazelnut Latte (Made at Home for a Fraction of the Price)

Hazelnut is one of the oldest flavored-latte orders on any café menu, and it’s also one of the cheapest to replicate at home — a simple sugar syrup carrying a real hazelnut extract, and steamed milk. Once you’ve made the syrup batch, this part takes about 2 minutes.

Make the Syrup First (Just Once)

This recipe assumes you already have a jar of Hazelnut Syrup in the fridge — it’s a 10-minute batch that makes about 12 drinks’ worth and keeps for 2 weeks, so you only need to make it every couple of weeks, not every morning. If you haven’t made a batch yet, go do that first, then come back here.

Building the Latte

1. Pull a double shot of espresso (about 2oz) directly into your cup, or brew a strong coffee/moka pot equivalent.
2. Stir in 2 tbsp of the hazelnut syrup while the espresso is still hot — it dissolves faster and blends better than adding it after the milk.
3. Steam or froth 8oz of milk to about 150°F (see How to Make a Latte at Home for the full milk-steaming technique if you’re new to it) and pour it over the espresso-syrup mix.
4. Top with whipped cream and a few chopped toasted hazelnuts if you want the full café look.

Café grande hazelnut latte (tax included)$5.95

Home hazelnut latte (espresso, milk, syrup)~$0.91

Savings per drink$5.04

The syrup batch itself is a one-time ~$1.05 and makes about 12 drinks — see the full syrup recipe for the batch method and cost breakdown. Split across servings, it’s already paid for itself by drink #1.

Assumptions: grande-size drink, national-average café pricing for a standard flavored latte, dairy milk, $16/lb specialty beans or equivalent grocery beans. There’s no seasonal ceiling on this one — if it’s your regular order, the savings compound year-round. At 5 hazelnut lattes a week over the site’s standard 48-week year, that’s roughly $1,210/year back in your pocket versus the café version.

Swaps & Notes

• No espresso machine? A moka pot or strong AeroPress shot works fine.
• Watching sugar? This is the classic-flavor version. If you want the same drink with less or no sugar, see the Sugar-Free Hazelnut Latte (same method, swapped sweetener) or the Clean-Ingredient Hazelnut Latte (real toasted hazelnuts steeped into real maple syrup — our top recommendation if you’re choosing between the three, with an honest note on how it still uses a little extract).
• Iced version: use the Hot/Iced toggle above the ingredients to switch — it’s not just “add ice.” You’ll want less milk (about 4oz cold over ice instead of 8oz steamed, since the ice takes up room in the glass) and the syrup still goes into the hot espresso first so it dissolves.

Recipe Card Summary

Hazelnut Latte

• 2oz espresso + 8oz steamed milk + 2 tbsp Hazelnut Syrup (made ahead)
• Prep time: 5 minutes (after the syrup is made) · Total: 5 minutes
• Cost: ~$0.91/drink vs. $5.95 café equivalent

FAQ

Do I need to make the syrup every time I want this drink?

No — that’s the whole reason the syrup lives in its own recipe. One batch keeps about 2 weeks in the fridge and covers roughly 12 drinks, so this page is just the 5-minute assembly step.

Can I make this without an espresso machine?

Yes — a moka pot, AeroPress, or even strong drip coffee works. See How to Make a Latte at Home for the no-machine method.

How is this different from a “hazelnut mocha”?

A hazelnut mocha adds chocolate/cocoa on top of the hazelnut syrup. This is the plain version — just espresso, milk, and hazelnut flavor, no chocolate.