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Samantha Jones

Iced Hazelnut Latte

A refreshing blend of bold espresso, rich hazelnut syrup, and velvety milk over ice. This easy-to-make coffee drink delivers a sweet-nutty, creamy profile with a simple home recipe that rivals café versions in flavor and texture.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Iced Coffee
Cuisine: Universal (American-inspired)
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 shots espresso or 4 oz strong brewed coffee
  • 2 tablespoons hazelnut syrup (adjust to taste)
  • ½ cup whole milk or alternative milk (e.g., almond, oat)
  • ½ cup ice cubes
  • ½ teaspoon halal/non-alcoholic vanilla extract

Method
 

  1. Brew 2 shots of espresso
  2. Fill a large glass halfway with ice cubes
  3. Pour hazelnut syrup into the glass
  4. Carefully add the hot espresso over the ice
  5. Chill the milk beforehand and gently mix into the glass
  6. Stir all ingredients together until well-combined
  7. Serve with a spoon and optional hazelnut sprinkles

Notes

Use a halal-certified vanilla extract or sugar-free non-alcoholic alternative
Adjust syrup to taste depending on sweetener preference
Double the recipe for a larger serving or second glass
For a frothy texture, steam the milk before chilling
Store unused syrup in refrigerator for up to 3 months