This creamy Caffè Latte is made with thick, frothy hazelnut milk and by far the best vegan Caffè Latte I have had. Added bonus: it comes with it’s own mild flavor of roasted hazelnuts!
California, eh? I finally know why it’s so legendary – it is insanely beautiful and of course, the weather. Dreamy! I had the pleasure to spend a few days on the West coast and I am telling you: It is SO worth a visit!
When I was a kid, one of my favorite books was a collection of famous landmarks and the Golden Gate Bridge was one of them. 25 years ago, a little girl in Germany was dreaming about traveling to San Francisco and I finally did! I attached some photos from my trip down below – see how much fun I had with my dear friend Leah!
One of our highlights was a vegan Cafe in Santa Cruz which we kept going back to as their food was simply amazing! It was there that I discovered that I had been using the wrong kinds of nut milk (almond and cashew mainly) to try to make Lattes that resemble regular dairy Lattes so I couldn’t wait to come home and share this with you!
While I never had much luck with almond and cashew milk in terms of frothiness, hazelnut milk really seems to do the trick. I had best results when using one part nuts and two parts water which makes a thick and rich nut milk! A little bit further down, I am sharing with you which equipment I use so scroll on down for the recipe and tips for frothing up your vegan Latte!
I use a stove top espresso maker for Caffè Lattes. I have this little guy pictured below but naturally, you can make espresso anyway you want! If you have a fully automated machine – good for you! I prefer to do things manually and a stove top espresso maker does not require energy (we have even used ours over a camp fire – just don’t melt the plastic handle). It’s a very simple process: water stored in the bottom half is heated and forced through the middle section, containing finely ground coffee and the top half collects delicious, freshly brewed espresso!
As for the coffee itself, I buy organic, fairly traded coffee at Trader Joe’s. I often use regular coffee beans and grind them until they are as fine as espresso “powder”, however, the flavor profile is different. Typical espresso ground coffee is usually a blend of different, dark roasted coffee beans and I prefer a lighter roasted bean but that’s personal preference!
The Milk Frother
Without the frothy milk, you may as well call it… um… I don’t know. Milk coffee. It’s the froth on top of it that makes a Caffè Latte a Caffè Latte (meaning: a fancy coffee), am I right?! Again, there are many different ways of frothing milk and the most efficient, in my opinion, is using steam. Since you already know that I own a manual stove top espresso maker, you will guess that I do not have a steam frother as they are usually attached to a fully automated espresso machine.
I use this nifty gadget pictured above (right) to froth my milk with and it works just fine! It takes some elbow grease to froth your milk – especially nut milk. Using my frother, you have to pump for a while but on the bright side: It is fairly inexpensive, I haven’t managed to break it after two years which means it’s ultra durable and you can travel with it! Yes, I sometimes take my entire “coffee bar” with me when I travel.
The Nut Milk Bag
You don’t necessarily need a nut milk bag but it makes my life sooo much easier! I started with a cheesecloth which was a complete disaster; I read that you can use pantyhose if you want to do it on the cheap but I decided to invest a few dollars in a nut bag and I couldn’t be happier. It only takes a few seconds to clean and is very durable. I’ve been using mine for over a year now with no signs of deterioration.
The How To
As mentioned before, I use 1 part hazelnuts and 2 parts water. You can absolutely increase the ratio of water but I had the best results sticking to the above mentioned formula!
For one large Caffe Latte, I use
1 cup hazelnuts, raw or roasted
2 cups water
Double shot freshly brewed espresso (2 fl oz)
Place hazelnuts in a blender or food processor, add water and blend for about 2 minutes – until nuts are finely ground and the milk looks creamy – both in color and consistency.
Filter hazelnut milk through a nut bag (or cheesecloth) into a large bowl (so you won’t spill any) and wring out as much liquid as you can. You should roughly end up with 2 cups of silky hazelnut milk.
Start brewing espresso and heat nut milk until it’s hot but not boiling and froth it just like you would froth dairy milk. It probably takes a little bit longer and won’t be as frothy as dairy milk but with some patience, you can achieve great results!
Pour espresso into a large cup, add nut milk and enjoy!