Hazelnut Mocha Latte
Creamy hazelnut mocha latte with espresso, hazelnut cocoa, and steamed milk. Tips for milk swaps, no-espresso options, and iced versions.
Sure mochas are great, but hazelnut mochas are way better. This is great with Milano cookies or almond biscotti to dunk into the drink.
Yield: 1 - 12 oz cup of mocha
- Dissolve 1 tbsp hazelnut hot cocoa mix in 1 tbsp hot water, pull 2 oz espresso over it, then add 10 oz steamed milk.
- Preheat your mug, taste and adjust sweetness, and top with cocoa, shaved chocolate, or sauce.
- Use a Moka pot, Aeropress, or strong brewed coffee if you do not have an espresso machine; oat and soy milk froth best among plant milks.
Preparation Instructions:
In a coffee cup, combine hot cocoa mix and hot water, and stir until dissolved.
Pull the shot of espresso over the liquid chocolate and stir until combined.
Slowly pour steamed milk into the cup, creating latte art if desired.
Top with a sprinkle of cocoa powder, shaved chocolate, or chocolate sauce and enjoy!
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More About This Recipe
Try preheating the coffee mug with hot water so your drink stays warmer.
Frequently Asked Questions
How do I make this hazelnut mocha latte at home?
Warm your mug if you like. Dissolve 1 heaping tablespoon hazelnut hot cocoa mix in 1 tablespoon hot water and stir. Pull a 2 ounce espresso shot over the chocolate base and mix. Slowly add 10 ounces of steamed milk, pouring low to create microfoam. Garnish with cocoa powder, shaved chocolate, or chocolate sauce and enjoy.
Can I use something other than hazelnut hot cocoa mix?
Yes. Combine unsweetened cocoa (about 1 tablespoon) with 1 teaspoon hazelnut syrup or 1/4 teaspoon hazelnut extract plus 1 teaspoon sweetener. Or use plain chocolate syrup and a dash of hazelnut syrup. Adjust amounts to taste.
What if I do not have an espresso machine?
Make a strong concentrate instead. Use a Moka pot, Aeropress with fine grounds, or brew double-strength drip coffee. Aim for about 2 ounces of concentrated coffee per drink to keep the flavor bold.
Which milk alternatives work and how do I froth them?
Oat and soy milk froth best for creamy texture. Almond and coconut work but may be thinner. Heat to 140 to 150 F for best sweetness. Froth with a steam wand, handheld frother, French press pump, or shake in a jar then microwave briefly to stabilize foam.
How can I change the sweetness or chocolate level?
Taste as you go. For less sweetness, use less hazelnut mix or switch to unsweetened cocoa and add sweetener to preference. For stronger chocolate, add more cocoa or chocolate syrup. To boost hazelnut flavor, add 1 teaspoon hazelnut syrup.
Can I make an iced hazelnut mocha latte?
Yes. Dissolve the cocoa mix in a small amount of hot water, brew a concentrated espresso or strong coffee and let it cool, then pour over ice. Add cold milk and stir or shake. Use cold foam if you want a creamy top.
Is this safe for people with nut allergies?
No. The drink contains hazelnut flavoring or mix and may contain actual hazelnut pieces or oils. If you or your guests have nut allergies, avoid this recipe or use a nut-free chocolate substitute and a safe flavor extract verified nut-free.
Can I store leftovers and how long do they keep?
Milk-based coffee drinks are best fresh. If needed, store espresso and milk separately in the fridge for up to 24 hours. Avoid storing a prepared latte more than a few hours. Reheat gently to prevent scalding and split milk.
How do I make this hazelnut mocha latte at home?
Warm your mug if you like. Dissolve 1 heaping tablespoon hazelnut hot cocoa mix in 1 tablespoon hot water and stir. Pull a 2 ounce espresso shot over the chocolate base and mix. Slowly add 10 ounces of steamed milk, pouring low to create microfoam. Garnish with cocoa powder, shaved chocolate, or chocolate sauce and enjoy.
Can I use something other than hazelnut hot cocoa mix?
Yes. Combine unsweetened cocoa (about 1 tablespoon) with 1 teaspoon hazelnut syrup or 1/4 teaspoon hazelnut extract plus 1 teaspoon sweetener. Or use plain chocolate syrup and a dash of hazelnut syrup. Adjust amounts to taste.
What if I do not have an espresso machine?
Make a strong concentrate instead. Use a Moka pot, Aeropress with fine grounds, or brew double-strength drip coffee. Aim for about 2 ounces of concentrated coffee per drink to keep the flavor bold.
Which milk alternatives work and how do I froth them?
Oat and soy milk froth best for creamy texture. Almond and coconut work but may be thinner. Heat to 140 to 150 F for best sweetness. Froth with a steam wand, handheld frother, French press pump, or shake in a jar then microwave briefly to stabilize foam.
How can I change the sweetness or chocolate level?
Taste as you go. For less sweetness, use less hazelnut mix or switch to unsweetened cocoa and add sweetener to preference. For stronger chocolate, add more cocoa or chocolate syrup. To boost hazelnut flavor, add 1 teaspoon hazelnut syrup.
Can I make an iced hazelnut mocha latte?
Yes. Dissolve the cocoa mix in a small amount of hot water, brew a concentrated espresso or strong coffee and let it cool, then pour over ice. Add cold milk and stir or shake. Use cold foam if you want a creamy top.
Is this safe for people with nut allergies?
No. The drink contains hazelnut flavoring or mix and may contain actual hazelnut pieces or oils. If you or your guests have nut allergies, avoid this recipe or use a nut-free chocolate substitute and a safe flavor extract verified nut-free.
Can I store leftovers and how long do they keep?
Milk-based coffee drinks are best fresh. If needed, store espresso and milk separately in the fridge for up to 24 hours. Avoid storing a prepared latte more than a few hours. Reheat gently to prevent scalding and split milk.
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