Exact quantities, then the method.
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 cooled to about 90C (check with a thermometer)
- 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.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Maple Hazel Latte, 5 Sachets 85g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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