Is there anything better than the combination of rich espresso, creamy milk, and that irresistible hazelnut-chocolate spread we all secretly eat straight from the jar? I’ve been making Nutella lattes at home for years, and I can honestly say this drink has become a staple in my morning rotation. If you love coffeehouse-style treats but want to skip the long lines and high prices, this Nutella latte recipe is about to become your new best friend.
In this guide, I’ll walk you through everything you need to know to create a café-quality Nutella latte in your own kitchen. You’ll learn the exact ingredients, step-by-step brewing instructions, and a few barista tips I’ve picked up along the way. Whether you’re a seasoned home barista or just getting started, this recipe is simple, forgiving, and absolutely delicious.
Before we dive into the brewing process, let’s gather everything you’ll need. The beauty of this Nutella latte recipe is that it doesn’t require fancy equipment or hard-to-find ingredients. Here’s your complete list:
In short: if you have coffee, Nutella, and milk, you’re already 90% of the way there.
Now let’s get to the fun part. Follow these steps, and you’ll have a gorgeous hazelnut chocolate latte in about five minutes. I’ve made this recipe dozens of times, and these instructions are designed to be foolproof.
Start by adding 1-2 tablespoons of Nutella to the bottom of your mug. The trick here is to warm it slightly so it mixes smoothly with your espresso. You can microwave the mug for about 15-20 seconds, or simply let the hot espresso do the work in the next step.
Barista Tip: If your Nutella is cold and stiff, it won’t blend well and you’ll end up with clumps at the bottom. A quick warm-up makes all the difference.
Pull 1-2 shots of espresso directly over the Nutella in your mug. If you don’t have an espresso machine, strong coffee from a Moka pot or AeroPress works beautifully. You want something bold enough to stand up to the sweetness of the Nutella.
Immediately stir the hot espresso into the Nutella until you have a smooth, chocolatey base. This is where the magic happens—the heat from the espresso melts the spread into a silky sauce.
While your espresso-Nutella mixture sits, heat and froth your milk. You’re aiming for about 150-160°F (65-70°C) with a nice layer of microfoam on top. If you’re using a handheld frother, heat your milk first in the microwave or on the stovetop, then froth for 20-30 seconds.
Whole milk creates the creamiest texture, but I’ve found that oat milk froths surprisingly well and complements the hazelnut flavor nicely. Almond milk also works, though it tends to be thinner.
Slowly pour your frothed milk over the espresso-Nutella base. Pour from a low height at first to blend the flavors, then raise your pitcher to create a nice layer of foam on top. If you’re feeling fancy, try a simple latte art pattern.
This is where you can really make the drink your own. Top with a dollop of whipped cream, a dusting of cocoa powder, chocolate shavings, or a sprinkle of crushed hazelnuts. Each addition brings something special to the final experience.
Taste Profile: Expect a sweet, nutty, and chocolatey latte with a smooth espresso backbone. The Nutella adds richness without being overwhelming, and the steamed milk creates a velvety mouthfeel that’s pure comfort in a cup.
After making countless Nutella lattes, I’ve learned a few tricks that take this drink from good to exceptional. Here are my top recommendations:
Life is too short for bad coffee, and this applies even when you’re adding chocolate-hazelnut goodness to your cup. A well-extracted espresso provides the foundation for this drink. If your espresso tastes sour or bitter on its own, those flavors will carry through. Aim for a balanced shot with some natural sweetness.
I know it’s tempting to go heavy on the Nutella, but start with one tablespoon and taste before adding more. Too much can make the drink cloyingly sweet and mask the coffee flavor entirely. You want harmony between the espresso and the hazelnut chocolate—not a liquid candy bar.
Each type of milk brings something different to the table. Here’s a quick comparison:
| Milk Type | Flavor Notes | Frothing Quality |
|---|---|---|
| Whole Milk | Creamy, neutral | Excellent |
| Oat Milk | Slightly sweet, smooth | Very Good |
| Almond Milk | Nutty, lighter body | Fair |
| Coconut Milk | Tropical, creamy | Good |
In my experience, oat milk is the best non-dairy option for this particular recipe because its natural sweetness complements the Nutella beautifully.
During warmer months, you can easily transform this into an iced Nutella latte. Simply mix the Nutella with a splash of hot espresso or warm milk to dissolve it, then pour over ice and add cold milk. Top with cold foam if you have a way to make it.
Even simple recipes can go wrong. Here are a few pitfalls I’ve encountered and how to avoid them:
Key Takeaway: The secret to a great Nutella latte is balance. Strong espresso, properly dissolved Nutella, and well-frothed milk create a drink that’s indulgent without being excessive.
Once you’ve mastered the basic Nutella latte recipe, consider experimenting with these fun variations:
Add a teaspoon of cocoa powder or chocolate syrup along with the Nutella for an extra chocolatey experience. This works especially well if you prefer your drinks on the sweeter, richer side.
A tiny pinch of sea salt on top of your finished latte enhances the hazelnut flavor and adds an interesting contrast to the sweetness. I discovered this by accident and now I’m hooked.
Add half a teaspoon of vanilla extract or a splash of vanilla syrup to your milk before frothing. The vanilla rounds out the chocolate and hazelnut notes beautifully.
For an adult version, add a shot of Frangelico (hazelnut liqueur) or Baileys Irish Cream. This transforms your morning latte into an after-dinner treat. Obviously, save this one for the evening.
Absolutely. Generic hazelnut chocolate spreads work just fine in this recipe. Some store brands are actually less sweet than Nutella, which might appeal to those who prefer a more balanced drink. Experiment and see what you like best.
No espresso machine? No problem. Use a Moka pot, AeroPress, or even very strong French press coffee. The key is having concentrated coffee that won’t get lost under the Nutella. Avoid regular drip coffee, as it’s usually too weak for this drink.
A Nutella latte is definitely a treat rather than an everyday health drink. Depending on your portions, expect around 200-350 calories per serving. You can reduce this by using less Nutella, choosing skim milk, and skipping the whipped cream topping.
I wouldn’t recommend making the full drink in advance, as the milk will lose its froth and the espresso will become stale. However, you can pre-mix the Nutella with a bit of warm water to create a syrup that’s ready to go whenever you want to make a latte.
This usually means the Nutella wasn’t fully dissolved before adding milk. Make sure to stir the espresso and Nutella vigorously until no lumps remain. Warming the Nutella beforehand helps prevent this issue entirely.
Making a Nutella latte at home is easier than you might think, and the results are every bit as satisfying as anything you’d find at a coffeehouse. With just a few simple ingredients and about five minutes of your time, you can create a hazelnut chocolate masterpiece that’ll brighten your mornings or serve as a perfect afternoon pick-me-up.
The key takeaways are simple: warm your Nutella, use quality espresso, froth your milk properly, and don’t be afraid to experiment with toppings and variations. Once you nail the basic recipe, you’ll find yourself customizing it to match your mood and preferences.
Give this Nutella latte recipe a try this week and see how it compares to your favorite café drinks. I have a feeling your kitchen is about to become your new favorite coffee spot. Happy brewing!
Written by
Jeanine
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