Vegan Caffè Latte With Frothy Homemade Hazelnut Milk

Vegan Caffè Latte With Frothy Homemade Hazelnut Milk T

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!

Vegan Caffè Latte With Frothy Homemade Hazelnut Milk 2 T

The Coffee

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!

Equipment Collage


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.

A mesh nut milk bag


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!

My dear friend Leah and I at the beach in California


Pacific Ocean 640_DSC00979

Seals Monterey

Seals sunbathing at the beach in Monterey, California


Wine Tasting Donny Boon

Wine Tasting at Donny Boon in Santa Cruz, California


Golden Gate Bridge

Streets Of San Francisco


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  1. says

    I love this recipe! Hazelnut is a nut milk I don’t make often (almond is my favourite) but I think I need to branch out, this Vegan Caffe Latte is to do for :) Thanks for showing your equipment choices too, it always helps when trying to recreate a recipe at home.
    Looks like you had lots of fun in California, you look so relaxed and carefree 😀

    • Rose says

      Thanks for stopping by, Ally! Yes, California was fun — just like everybody says it is!
      Like I already said, it never even occurred to me to make hazelnut milk. It works so well with lattes! It’s expensive, though, so it’s a weekend treat only :)

    • Rose says

      Hi Katie – yes, the hazelnut milk. It never occurred to me to make it up until recently (and I have been experimenting a lot with different nut milks!)
      I hope you’ll like it :)

    • Rose says

      Jenny, thanks for the comment! I love Healthy Ads :) I’m super glad to connect! Will head on over to your site – see ya there!!

  2. says

    I couldn’t have run into this at a better time! A few months ago, I ditched any store bought coffee creamer. It was my one vice that I was holding on to. I’ve learned to enjoy my coffee black, but sometimes I really crave that milky mug in the morning! I’m so excited to try this! It’s a fantastic idea and anything hazelnut makes me happy!

    • Rose says

      I’m in the same boat – I miss a creamy cup of coffee! I have a cup of this latte on the weekends and it’s such a treat. Thanks for stopping by :)

  3. Ash says

    Excellent! I’ll definitely have to give this a try! We’ve been getting a bit desperate on the latte front as every other kind of ‘milk’ we’ve tried seems to overpower the coffee completely! Time for another go 😀

  4. Debbie Niskin says

    Rose, thanks so much for this recipe. I gave it to my daughter-in-law for Mother’s Day. She can’t eat dairy products because they give her baby stomach aches. So, I printed the recipe and individually wrapped the frother, the milk bag, a pretty glass coffee cup and a big bag of hazelnuts. She already has a Cuban coffee pot.

    My other son made it for her and she loved it! This coffee is so pretty that we all tasted it. My son said that it is not a copy of Starbucks, but rather a delicious new latte by itself.

    • Rose says

      Debbie, thank you so much for your feedback! I’m super glad your daughter-in-law liked the coffee.
      What a wonderful idea for a mother’s day gift – your daughter-in-law is very lucky to have you :)
      Thanks for stopping by and have a great week!!

  5. Carrie says

    Does it matter if hazelnuts have the skin removed before making this nut milk? I know straining removes the solids but I didn’t know if starting with unskinned hazelnuts would add any bitter flavors.

    I’m very excited to try this recipe. I used to make stovetop Bialetti espresso daily with roughly half coffee and half milk. I’ve had to give up dairy due to food allergies recently, and I’ve been very disappointed with storebought almond and soy milks in my coffee. Soy tastes like raw beans and I may have to give it up for other reasons anyway. Storebought almond milk is acceptable in most things but NOT in stovetop espresso coffee. It enhanced the worst bitterness, added no nice flavors, and watered it down. It was not even worth drinking, and I cannot tell you how sad I was to toss out my espresso made from fresh roasted organic beans. I assumed storebought almond milk tasted so bad in espresso because I use way more than a splash which meant the junk and preservatives were just so prominent. It was so bad I didn’t even want to try homemade almond milk with my espresso either. Almond milk is just too watery. And that is why I love the thought of hazelnut milk! It makes sense since it will be naturally creamier than almond milk. I had given up on foam but will try it again with this recipe.

    Thank you so much for posting.

    • Rose says

      Hi Carrie!
      Hazelnut skin will definitely add bitterness to the milk. I personally don’t mind but I do notice a difference.
      I also dislike soy milk and most store bought milks have so many additives! You shouldn’t give up on almond milk yet, though (if you like the taste!). If you make your own almond milk, you can make it thicker by changing the ratio of water and nuts. It’ll always be just a tad watery but you can get some great results if you make it yourself! Good luck with my recipe — I hope you like it! :)

      • Carrie says

        Rose, I just made hazelnut milk today with your 1:2 nut:water ratio. I was stunned because I like it better than the dairy version I used to make (before allergies). It was unbelievable! The hazelnut milk pairs so well with coffee, and no additives or aftertastes. Just pure clean flavors!

        I’ve tried fresh cashew milk in my coffee too which was not as neutral as some people claim, and it needed salt and sugar to make palatable. Your recipe was so much better. No comparison. And no salt or sugar needed! Just delicious with the hazelnut milk and good fresh stovetop espresso.

        I did end up making this with hazelnuts with their skins, since I couldn’t find skinned organic nuts from my source. I obviously loved it :)

        I cannot thank you enough for posting this recipe. It has been a huge challenge to give up dairy plus a dozen other foods due to very sudden and severe intolerances and allergies. This recipe allows me to enjoy my coffee again. It was so good I nearly cried. And the foam! You weren’t kidding. It worked perfectly. Thank you so much!

        I am a regular reader now :)

  6. Laurel says

    Did you soak the nuts? Most nut milk recipes call for soaking but I didn’t notice it in your recipe and I wonder if you did or not. Thanks!

    • Rose says

      Laurel… I’ll be honest. I did not soak the nuts but many people recommend it for many (good) reasons! You can do it without (I’m living proof haha!) but soaking is indeed recommended. I hope this helps!!

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