Hazelnut Mocha Latte

A two-serving latte built from espresso, milk, hazelnut syrup, and cocoa. The drink is brewed, then frothed or steamed and finished with a cocoa dusting; one serving can be made decaf if desired by swapping the espresso for decaffeinated espresso. The flavor is anchored in coffee and toasted nut notes rather than heavy sweetness.

By Julienne

Cook time: 8 minutes

Servings: 2

Ingredients

• 60 ml Espresso freshly brewed
• 360 ml Whole milk for steaming or frothing
• 30 ml Hazelnut syrup none
• 2 g Unsweetened cocoa powder for dusting
• 0.5 g Fine salt optional pinch to round flavor

Instructions

1. Brew 60 ml espresso. If using a moka pot, brew 60 ml of strong coffee and keep it hot. The coffee is hot and aromatic.
2. Heat and steam 360 ml milk until hot and lightly foamy, about 60 to 65 C for drinking; do not boil. If you do not have a frother, heat the milk in a small saucepan and whisk vigorously until foamy. The milk is steaming and lightly foamed, with small bubbles and a glossy surface.
3. Divide 30 ml hazelnut syrup between 2 mugs, using 15 ml in each mug. Each mug has a measured base of syrup.
4. Pour 30 ml espresso into each mug, then top each with 180 ml steamed milk. Stir briefly to combine. The mugs are filled and the syrup is evenly blended into the coffee.
5. Dust each latte with 1 g cocoa powder total, or 0.5 g per mug. If using salt, add a very small pinch to each mug before serving. A fine cocoa layer sits on the foam and the drink tastes integrated rather than flat.