Maple Hazelnut Latte
A maple hazelnut latte from the sachet, topped with steamed milk and finished with maple syrup, crushed hazelnuts and cinnamon.
Maple and hazelnut is a lovely autumn flavour, and the sachet makes a good latte once you top it with proper frothed milk. Make it strong with a little hot water first, then pour over steamed milk.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Maple Hazelnut Latte recipe. Canonical: https://teas.co.uk/recipes/Coffee/maple hazelnut latte/
A drizzle of warm maple syrup, a few crushed hazelnuts and a cinnamon stick turn it into a proper seasonal treat. Makes one mug.
You'll need
- 1 Costa Maple Hazel Latte sachet (17g)
- 100ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 150ml whole milk
- 1 generous swirl of squirty cream, for the top
- 1 teaspoon of warm maple syrup, for the drizzle
- 3 roasted hazelnuts, gently crushed, for the cream
- 1 short cinnamon stick (about 4cm), for the rim
- 1 warmed 350ml mug
- 1 small saucepan
- 1 small balloon whisk
- 1 small handheld milk frother
Method
- Warm a mug with hot water and tip it out.
- Empty the sachet into the mug, add 100ml of hot water at around 90C and whisk for thirty seconds into a strong base.
- Warm the milk in a small pan until it just steams, then froth it into a thick foam.
- Pour the milk over the back of a spoon so it settles on the coffee.
- Top with cream, a drizzle of warm maple syrup, a scatter of crushed hazelnuts and a cinnamon stick on the rim.
- Warm the maple syrup for a few seconds first; cold syrup seizes up the moment it hits the cool cream.
Want the background, not just the brew?
Brewed with: Costa Maple Hazel Latte, 5 Sachets 85g
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