Attention all coffee lovers! We’re giving you our first latte beverage….a chestnut hazelnut praline latte. It’s the holiday season so why not add some extra sugar to the coffee? The latte is flavorful and espresso heavy. Featuring caramelized nuts, steamed milk, and of course whip cream.
This latte is totally inspired by the Starbucks Holiday beverage.
Story Time…
I remember the first time I ordered this drink from Starbucks. It was the holiday season of course…. I had a red eye flight back to my hometown from grad school and was in dire need of a pick me up. So I ordered this latte and was not expecting much. Guys I took one sip and immediately fell in love with the praline latte. I liked it so much when I got home, I made my mom try it. We have been huge fans of this holiday beverage since 2016.
What is Praline?
So praline has a different meaning depending on your location in the world. In France, praline is simply roasted almonds and caramelized sugar. Belgium pralines are classified as something with a chocolate base. Such as milk chocolate covered hazelnuts. Lastly, in the United States praline is a combination of nuts, syrup, cream or milk.
Bottom line praline is a cluster of nuts and sugar, which may contain cream or milk.
In this recipe, we make our praline using the French method. But, instead of using almonds we use a combination of hazelnuts and chestnuts (without milk or cream).
Making the Praline Latte
First things first, preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Transfer the hazelnuts and chestnuts to a prepared cookie sheet. Toast the nuts for roughly 10-15 minutes. Remove from the oven and cool. In the meantime, cook the sugar until the caramel stage (should notice a caramel color), then stir in the nuts. Spread out the praline onto a silicone mat. Allow the praline to cool down. Once completely cool, break into small pieces.
Prepare a double espresso, we used our Nespresso machine for that part. If you do not own an espresso machine, feel free to substitute it for half a cup of strong brewed coffee. Steam your milk of choice. Personally we are not huge fans of regular milk in our coffee, so we used coconut milk.
Now are you ready to make this praline latte?
- In a tall glass or mug, add in the double espresso.
- Slowly pour in the steam milk.
- Stir in the Torani chestnut syrup.
- If desired, spoon in the foam layer of the milk.
- Top off the latte with whip cream or its vegan alternative.
- Lastly sprinkle the homemade praline dust on top.
Boom you’ve made a chestnut praline latte!
Looking for goodies to pair with the coffee? Check out the links below:
- Blue velvet macarons
- Snickerdoodle cupcakes
- Peanut butter & Chocolate Balls
- White Chocolate chip macadamia nut cookies
- Chocolate chip cookies
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Chestnut Hazelnut Praline Latte
Ingredients
- 2 tbsp Chestnut Syrup
- 1 cup Milk or Milk Alternative heated
- 2 shots Espresso*
- 200 g Granulated Sugar
- 80 g Hazelnuts chopped
- 120 g Chestnuts
- Whip cream or Vegan Alternative optional
Instructions
- Preheat the oven to 350 degrees F. Toast the hazelnuts and chestnuts for 10 minutes. Remove from oven and allow to cool.
- In the meantime, cook the granulated sugar until the caramel stage is reached approx. 5 minutes. Stir in the nuts and transfer the praline onto a silicone mat. Allow to cool before chopping or hammering into praline dust.
- In a mug, add in the (2) espresso shots followed by the heated milk (if desired top off the latte with the foamed milk). Stir in the chestnut syrup. Top off the latte with whip cream and praline dusting.