Chocolate Hazelnut Latte Recipe: 3 Ways, Hot or Iced

Chocolate and hazelnut is one of the great flavor partnerships, and it tastes even better with espresso. This chocolate hazelnut latte recipe gives you three routes to the same cozy cup: stir chocolate hazelnut spread into a shot, make a quick syrup you can keep in the fridge all week, or skip the sugar entirely by brewing a chocolate hazelnut flavored coffee. Each takes about five minutes.

If you only want hazelnut, our hazelnut latte recipe covers that; this one is all about the chocolate-hazelnut combination Italians call gianduja.

Chocolate hazelnut latte at a glance

In this article

1. At a glance
2. Method 1: with chocolate hazelnut spread
3. Method 2: homemade chocolate hazelnut syrup
4. Method 3: sugar-free with flavored coffee
5. Iced and dairy-free versions
6. A short history of gianduja
7. FAQ

Chocolate hazelnut latte recipe, method 1: with spread

Ingredients (1 mug, about 10 oz / 300 ml)

• 1 double espresso, about 2 oz (60 ml), or 1/2 cup (120 ml) strong brewed coffee
• 1 1/2 tablespoons (about 25 g) chocolate hazelnut spread
• 3/4 cup (180 ml) whole milk
• Pinch of flaky salt (optional)
• Cocoa powder or chopped toasted hazelnuts to finish

Steps

1. Melt the spread into the coffee. Put the spread in your mug and pour the hot espresso over it. Whisk with a small whisk or fork until completely smooth. This step matters: spread does not dissolve in milk, only in hot coffee.
2. Heat and froth the milk to about 140 to 150°F (60 to 65°C). Use a steam wand, a handheld frother or a jar; our guide on how to froth milk covers each method.
3. Pour the milk into the coffee, holding back the foam with a spoon, then spoon the foam on top.
4. Finish with a dusting of cocoa, a few chopped hazelnuts and the pinch of salt if you like.

Spreads vary in sweetness, so start with 1 tablespoon and add more after tasting.

Method 2: homemade chocolate hazelnut syrup

This syrup tastes cleaner than spread and mixes instantly into hot or cold drinks.

Syrup ingredients (makes about 1 cup / 240 ml, 8 lattes)

• 1/2 cup (120 ml) water
• 1/2 cup (100 g) sugar, white or light brown
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 teaspoon hazelnut extract, or 1/3 cup (45 g) toasted, chopped hazelnuts
• 1/2 teaspoon vanilla extract
• Pinch of salt

Steps

1. Whisk the water, sugar, cocoa and salt in a small saucepan. Bring to a simmer, whisking, and cook for 2 minutes until glossy.
2. If using chopped hazelnuts, add them now, take the pan off the heat and steep, covered, for 20 minutes, then strain.
3. Off the heat, stir in the vanilla, plus the hazelnut extract if you are using it.
4. Cool and store in a clean jar in the fridge for up to 2 weeks. Shake before using.

To make the latte

Stir 2 tablespoons (30 ml) of syrup into a double espresso, then add 3/4 cup (180 ml) steamed milk. Use 1 tablespoon for a less sweet drink.

Method 3: sugar-free with chocolate hazelnut coffee

If you want the flavor without syrup or sugar, start with a flavored coffee. Our Chocolate Hazelnut coffee begins as specialty grade single origin coffee roasted to a smooth medium, then flavored while still warm, giving rich cocoa and roasted hazelnut notes in an unsweetened cup.

1. Brew a double espresso or a strong moka pot coffee with Chocolate Hazelnut coffee in Espresso grind.
2. Add 3/4 cup (180 ml) steamed milk.
3. Taste first. The milk adds natural sweetness; add sweetener only if you need it.
4. For a stronger chocolate note, stir in 1 teaspoon unsweetened cocoa before adding the milk.

You can mix and match, too: brew with our Hazelnut coffee, which blends toasted hazelnut flavor with Brazilian coffee, and add a spoon of the chocolate syrup above. Or use Mocha, our chocolate-flavored Arabica, with a little hazelnut syrup.

Iced and dairy-free versions

Iced chocolate hazelnut latte

1. Whisk 2 tablespoons syrup (or the spread) into a hot double espresso until smooth.
2. Fill a tall glass with ice and add 3/4 cup (180 ml) cold milk.
3. Pour the sweetened espresso over the top and stir.

Spread does not dissolve in cold milk, so always melt it into the hot espresso first. For a stronger iced drink that does not water down, see our iced latte recipe tips.

Dairy-free

• Hazelnut milk doubles down on the flavor and works well hot or iced, though it foams less than dairy.
• Oat milk froths best among plant milks and has a natural sweetness.
• Use the homemade syrup, or check the label of your spread, since many contain milk powder.

Lighter version

Use the flavored coffee method with skim or unsweetened plant milk, and skip the whipped cream. You still get chocolate and hazelnut aroma with very little added sugar.

A short history of gianduja

The chocolate and hazelnut pairing is closely tied to Piedmont in northwest Italy, a region known for both chocolate making and hazelnuts. A widely repeated story, summarized in EBSCO’s research guide, says that during Napoleon’s continental blockade from 1806, cocoa became scarce and expensive, so Piedmontese chocolatiers stretched it with local hazelnuts, creating gianduja. Treat this as a traditional narrative: it is often told, but it is not thoroughly documented.

The modern spread has a firmer timeline. In 1946, Pietro Ferrero made a firm, sliceable hazelnut and cocoa paste called Pasta Gianduja. By 1951 it had become the creamier Supercrema, and in 1964 the product was renamed Nutella.

Chocolate hazelnut latte FAQ

Can I put Nutella in coffee?

Yes. Whisk it into hot espresso or strong coffee first so it melts smoothly, then add milk.

What is a chocolate hazelnut latte called at cafés?

Names vary: hazelnut mocha, Nutella latte or gianduja latte are all common.

Can I make it without an espresso machine?

Yes. A moka pot, AeroPress or strong French press coffee works. See espresso without a machine.

Is there a nut allergy concern?

Yes. Hazelnut spread, hazelnut milk and chopped hazelnuts all contain tree nuts. Flavored coffees use flavoring rather than whole nuts, but check product information if you have an allergy.

How much caffeine is in a chocolate hazelnut latte?

About the same as the espresso it is made with, plus a small amount from cocoa. Use decaf espresso for an evening version.

Sources

1. Nutella, EBSCO Research Starters, 2024.

Facts checked in October 2026.

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