Homemade Vanilla Hazelnut Milk Latte Recipe

Hazelnuts: Raw, unsalted nuts that provide a rich, nutty flavor when blended into milk.

Water: Used to blend with the hazelnuts to create the milk base.

Vanilla extract: Adds a sweet, aromatic flavor to the hazelnut milk.

Espresso: Strong coffee shots that form the base of the latte.

Sweetener: Optional ingredient to add sweetness to the latte, such as sugar, honey, or a sugar substitute.

To achieve a creamier texture for your hazelnut milk, blend the soaked hazelnuts and water for at least 2-3 minutes on high speed. This ensures that the nuts are fully broken down, resulting in a smoother consistency. Additionally, when straining the mixture through a nut milk bag or cheesecloth, make sure to squeeze out as much liquid as possible to maximize the yield and richness of your homemade milk.

• hazelnuts - Substitute with almonds: Almonds provide a similar creamy texture and nutty flavor when soaked and blended, making them a good alternative to hazelnuts.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of tropical flavor, enhancing the overall taste of the latte.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste offers a more intense vanilla flavor and includes the seeds from the vanilla pod, adding a richer taste.

• espresso - Substitute with strong brewed coffee: Strong brewed coffee can mimic the robust flavor of espresso, though it may be slightly less concentrated.

• sweetener - Substitute with maple syrup: Maple syrup provides a natural sweetness with a hint of caramel flavor, complementing the nutty and vanilla notes in the latte.

• Allow the hazelnut milk to cool completely before storing. This helps maintain its freshness and flavor.
• Transfer the cooled hazelnut milk into an airtight container. Glass jars or BPA-free plastic containers work best.
• Store the hazelnut milk in the refrigerator. It will stay fresh for up to 4-5 days.
• For longer storage, freeze the hazelnut milk in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the frozen hazelnut milk cubes in the refrigerator overnight or heat gently on the stove.
• Shake or stir the hazelnut milk before using, as separation may occur naturally.
• If you have leftover espresso, store it in an airtight container in the refrigerator for up to 2 days.
• Reheat the espresso gently on the stove or in the microwave before combining with the hazelnut milk.
• For a quick fix, you can also freeze brewed espresso in ice cube trays and store in a freezer-safe bag.

• Gently reheat the hazelnut milk latte on the stovetop over low heat. Stir frequently to prevent the milk from scorching and to ensure even heating.
• Use a microwave for a quick reheat. Pour the latte into a microwave-safe mug and heat in 30-second intervals, stirring in between, until it reaches your desired temperature.
• For a frothy finish, reheat the latte using a milk frother that has a heating function. This will not only warm the latte but also give it a delightful, creamy texture.
• If you have an espresso machine with a steam wand, use it to reheat the latte. This method will also help maintain the frothy consistency of the hazelnut milk.
• To add a touch of luxury, reheat the latte in a double boiler. This gentle method ensures the hazelnut milk heats evenly without the risk of burning.

• Blender: To blend the soaked hazelnuts and water until smooth.

• Nut milk bag: To strain the blended hazelnut mixture and separate the milk from the pulp.

• Cheesecloth: An alternative to the nut milk bag for straining the hazelnut mixture.

• Saucepan: To heat the hazelnut milk over medium heat.

• Stove: To provide the heat source for warming the hazelnut milk.

• Measuring cups: To measure the hazelnuts and water accurately.

• Tablespoon: To measure the vanilla extract and optional sweetener.

• Espresso machine: To brew the espresso shots.

• Cups: To serve the finished vanilla hazelnut milk latte.

• Spoon: To stir the latte before serving.

Soak in bulk: Soak a larger batch of hazelnuts overnight and store them in the fridge for up to a week to save time on future lattes.

Use a high-speed blender: A powerful blender will ensure a smoother hazelnut milk faster, reducing the need for extensive straining.

Pre-make espresso: Brew extra espresso shots and store them in the fridge. Reheat as needed to save time in the morning.

Sweeten in advance: Mix your vanilla extract and sweetener into the hazelnut milk after straining and store it in the fridge for quick use.