I have found the perfect line up to make my own hazelnut latte at last!
I posted the other day about trying to find the perfect creamer component for an at home hazelnut latte, which ended up being the Silk soy creamer. With that in mind, I picked up some Sugar in the Raw, a bottle of Torani hazelnut syrup, and a new decaf French blend of dark roast coffee by Tully’s.
I use a Keurig to brew my coffee, so for this recipe sake, just use 10 oz of dark roast brewed coffee.
For my home-brew hazelnut latte, I use:
- 1 Tully’s French roast decaf K-cup
- 2 Tbsp Torani hazelnut syrup
- 1-2 Tbsp (or to taste) Sugar in the Raw
- Silk soy creamer in original, to taste (I eyeball it, so I have no idea how much I’m using)
- A sprinkling of both nutmeg and cinnamon (I use a bit more cinnamon than nutmeg)
Stir it all up and enjoy with a book, while writing, or on the way to work! Let me know what you think in the comments.
I am on a quest to find the perfect hazelnut latte recipe to make at home. Like many, I really like a good latte from Starbucks, but it’s just too expensive to enjoy regularly. So I developed my own taste test to try out what seems to be the most important variable in the latte: the creamer/milk.
My three contenders: Silk original creamer, So Delicious original coconut milk creamer, Silk soy milk
I brewed myself a mug of decaf coffee (can’t do caffeine, unfortunately), and poured a bit into three glasses. In turn, I added each creamer to their respective glass.
When I started making coffee at home in the fall, I began using the So Delicious hazelnut. But when I order my latte from Starbucks, it’s made with soy milk (I don’t know which brand they use). I was prepared for anything to work. What surprised me was that neither of those won the taste test. The Silk original creamer came out on top with the best flavor and mouth feel. It’s smooth and lends itself well to adding in spices and other flavors. Overall, best of the three. Now it’s on to perfecting the rest of the recipe. I bought some Sugar in the Raw, a hazelnut syrup, and a new brew of hazelnut coffee. I will report back!