This easy-to-make chocolate hazelnut ‘latte’ can be made with a few simple ingredients (hint: You can use vanilla extract, too—it’s still delicious!) and will provide sweet sips all morning long!
Recipe from Head Barista & Coffee Educator, Jackson O’Brien
What You Need
- 1 tbsp cocoa powder
- 1 tbsp sugar
- 2 – 4 drops hazelnut extract*
- ¾ cup coffee concentrate
- ¾ cup hot milk (or dairy alternative)
*To make your own extract:
- Roast 1 cup of shelled hazelnuts on a sheet pan in a 350° oven until fragrant and barely browned, typically between 10 – 15 minutes. Trust your nose! Once the kitchen smells richly of hazelnuts, they’re ready.
- Add to a 1-cup mason jar and fill with 3 ounces of a neutral high-proof spirit.
- Seal the jar and infuse for 2 weeks, shaking occasionally.
- Strain into a 2-oz bottle with a dropper.
How To Make It
- To make coffee concentrate, make coffee as you normally would with half the amount of water. If using a pour-over or auto-drip machine, grind the coffee slightly finer if possible.
- Heat ¾ cup milk in the microwave or stovetop to 140° F, approximately the temp. of hot water coming out of your hot water faucet. If foam is desired, whisk vigorously.
- Add cocoa powder, sugar, and 1 tsp of the coffee concentrate to the bottom of a mug. Stir until cocoa and sugar are fully dissolved. Add the remainder of the coffee concentrate, the hot milk, and the drops of hazelnut extract. Enjoy!
