Honolulu Cafe-Style Macadamia Nut Latte

A Honolulu cafe-style macadamia nut latte is espresso and steamed milk sweetened with a homemade toasted macadamia syrup, finished with a few crushed nuts on top. It tastes buttery, toasty and gently sweet, like a vacation in a mug. You can make the syrup in about 15 minutes, and it also powers an easy coconut-macadamia iced coffee.

A quick note before we start: this is an island-inspired recipe, not a Hawaiian coffee. Feel Espresso does not sell Kona or any other Hawaiian-grown coffee. The recipes below work beautifully with the coffees we do roast, and we suggest a few at the end.

Why Macadamia Tastes Like the Islands

Macadamia nuts are native to Australia, but Hawai‘i made them famous. Around 1881, William Purvis, a sugar mill manager on the Big Island, planted macadamia seed nuts there. Commercial planting followed in the 1920s, and over the next decades the nut became one of Hawai‘i's best-known crops and a classic edible souvenir.

The flavor works wonderfully in coffee. Macadamias are rich in fat, so they taste creamy and buttery, with a mild sweetness that rounds off bitterness instead of covering it. Toasting deepens that into notes of brown butter and caramel. If you want to learn about the islands' famous coffee itself, read our guide to Kona coffee.

Homemade Macadamia Syrup

Makes about 1 cup (240 ml), enough for 8 lattes.

  • 1 cup (about 135 g) raw, unsalted macadamia nuts
  • 1 cup (240 ml) water
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 1 small pinch of salt
  • 1/2 tsp vanilla extract
  1. Toast the nuts in a dry skillet over medium-low heat for 5 to 7 minutes, stirring often, until golden and fragrant. Watch closely; they scorch fast.
  2. Roughly chop the nuts and add them to a small saucepan with the water, both sugars and salt.
  3. Bring to a gentle simmer, stirring until the sugar dissolves, then simmer 5 minutes.
  4. Take the pan off the heat, cover and let the nuts steep for 30 minutes.
  5. Strain through a fine sieve, pressing lightly on the nuts. Stir in the vanilla.
  6. Cool and store in a clean, sealed jar in the fridge. Use within about a week.

Do not throw away the strained nuts: they are sweet and soft, perfect over yogurt or oatmeal. For more syrup ideas and storage advice, see our homemade coffee syrups guide.

Honolulu Cafe-Style Macadamia Nut Latte

Makes one 10 oz (300 ml) latte.

  • 2 oz (60 ml) espresso (a double shot)
  • 1 1/2 to 2 tbsp (22 to 30 ml) macadamia syrup
  • 6 oz (180 ml) whole milk or macadamia milk
  • 1 tsp chopped toasted macadamias, for topping
  1. Add the syrup to a warm mug.
  2. Pull the espresso directly over the syrup and stir.
  3. Steam or froth the milk until glossy and about 140 to 150°F (60 to 65°C).
  4. Pour the milk into the espresso, holding back the foam with a spoon, then spoon the foam on top.
  5. Sprinkle with the chopped nuts.

No steam wand? A French press or handheld frother works well; our guide on how to froth milk at home explains each method.

Coconut-Macadamia Iced Coffee

This is the cold, beach-day version: macadamia sweetness, coconut creaminess and strong coffee over ice.

Makes one 14 oz (410 ml) glass.

  • 4 oz (120 ml) cold brew concentrate or cooled double espresso topped up with cold water
  • 2 tbsp (30 ml) macadamia syrup
  • 2 oz (60 ml) canned coconut milk, well stirred
  • 2 oz (60 ml) cold milk of your choice
  • Ice
  • Toasted coconut flakes, optional
  1. Stir the syrup into the coffee.
  2. Fill a tall glass with ice and pour in the coffee.
  3. Whisk the coconut milk with the cold milk, then pour it over the top so it cascades through the coffee.
  4. Garnish with toasted coconut and stir before drinking.

Love coconut in coffee? Try our coconut cold brew or Vietnamese coconut coffee.

Variations and Tips

Variation Change Result
White chocolate macadamia Add 1 tbsp white chocolate sauce Cookie-like, extra sweet
Salted macadamia Add a tiny pinch of flaky salt on the foam Sweet-salty, caramel feel
Dairy-free Use macadamia or oat milk Nutty, creamy, plant-based
Lighter sweetness Use 1 tbsp syrup Coffee-forward
Evening cup Use decaf espresso Same flavor, little caffeine
  • Toast for flavor. Raw macadamias give a mild syrup; toasting is what brings the buttery depth.
  • Pick a nutty coffee. Medium and medium-dark coffees with chocolate and nut notes echo the macadamia.
  • Allergy note: macadamias are tree nuts. Label the syrup clearly if you share your fridge or serve guests.

Macadamia Nut Latte FAQ

What does a macadamia nut latte taste like?

It is creamy and buttery with toasted, caramel-like sweetness. It is softer and less earthy than a hazelnut latte, and less marzipan-like than almond.

Can I use macadamia milk instead of syrup?

Macadamia milk adds a gentle nutty creaminess, but it is usually not very sweet or strongly flavored. For a pronounced macadamia taste, use the syrup and the milk together.

Does Feel Espresso sell Kona or Hawaiian coffee?

No. We do not sell Kona or any coffee grown in Hawai‘i. This recipe is island-inspired and designed for the coffees we roast, such as Brazil Santos and our medium blends.

How long does homemade macadamia syrup last?

Keep it in a sealed jar in the fridge and use it within about a week. Discard it if it turns cloudy, smells off or shows any mold.

Make Your Island-Inspired Latte

For a Honolulu cafe-style latte at home, start with a coffee that tastes nutty and smooth. Our Brazil Santos brings natural chocolate and nut notes, the Vanilla Hazelnut flavored coffee doubles down on the dessert vibe, and our Cold Brew Coffee is made for the iced version. Every Feel Espresso order is roasted 1–5 days before delivery.

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