A velvety, nutty iced latte that balances the rich aroma of espresso with the sweet, buttery flavor of hazelnut syrup. Perfect for a quick morning pick‑up or a mid‑afternoon refresh, this drink delivers a creamy texture and a subtle chocolate‑hazelnut finish that pairs wonderfully with pastries or a light breakfast.
Nutrition values are approximate and may vary based on ingredients and preparation method.
Brew two shots of espresso using a standard espresso machine or a stovetop Moka pot. Allow the espresso to cool slightly so it does not melt the ice immediately.
Fill a tall glass about three‑quarters full with packed ice cubes to keep the drink cold and to create a good base for layering.
Pour the hazelnut syrup over the ice, letting it seep through the cubes for a uniform flavor distribution.
Add the brewed espresso to the glass, allowing the liquid to cascade over the syrup and ice, creating a layered effect.
Top the mixture with one cup of whole milk, pouring slowly to blend the layers into a creamy, frothy surface.
Stir gently with a long spoon or straw to combine all components, ensuring the hazelnut flavor is evenly distributed throughout the latte.
Serve immediately with a straw, enjoying the cool, nutty taste and the satisfying contrast between the espresso bite and the sweet, milky finish.