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Best hazelnut cappuccino with reconstituted milk

Prep 5 min Cook 5 min Difficulty 1/5

A simple hazelnut cappuccino using hazelnut coffee, reconstituted milk, and cocoa dusting for a café-style drink at home.

Why this recipe works

This recipe makes a café-style cappuccino using hazelnut-flavored coffee and powdered milk. It’s suited for home baristas who want a nutty, creamy coffee without relying on fresh milk. Ideal for quick breakfasts or a cozy afternoon treat.

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Key takeaways

Use 60 ml espresso for a balanced cappuccino.
Reconstituted milk should be steamed to 65–70°C for microfoam.
Add hazelnut syrup to the espresso before combining with milk.

Recipe guide

This recipe makes a café-style cappuccino using hazelnut-flavored coffee and powdered milk. It’s suited for home baristas who want a nutty, creamy coffee without relying on fresh milk. Ideal for quick breakfasts or a cozy afternoon treat.

This guide shows a quick, café-style cappuccino you can make at home.

  • Use 60 ml espresso for a balanced cappuccino.
  • Reconstituted milk should be steamed to 65–70°C for microfoam.
  • Add hazelnut syrup to the espresso before combining with milk.

Step 1: Brew the espresso

Measure 18 g of hazelnut-flavored coffee and prepare a 60 ml espresso shot. Brew into a pre-warmed cup.

Step 2: Steam the milk

Reconstitute 120 ml of powdered milk per package, chill briefly if desired, then steam to 65–70°C to create velvety microfoam.

Step 3: Assemble and finish

Stir 10 ml hazelnut syrup into the espresso, pour steamed milk, hold back foam, then spoon foam on top. Dust with cocoa and optional sugar; serve immediately.

Ingredients

  • 18 g ground hazelnut-flavored coffee (espresso roast)
  • 60 ml water (for espresso)
  • 120 ml powdered milk reconstituted (follow package for 120 ml)
  • 10 ml hazelnut syrup
  • 1 tsp cocoa powder (optional, for dusting)
  • 1 tsp granulated sugar (optional)

Instructions

  1. Measure 18 g ground hazelnut-flavored coffee and tamp into portafilter or prepare for moka/espresso machine.
  2. Brew a 60 ml espresso shot using your espresso machine or stovetop brewer into a pre-warmed cup.
  3. Reconstitute powdered milk according to package to yield 120 ml and chill briefly if desired.
  4. Pour reconstituted milk into a steaming pitcher.
  5. Steam and froth the milk to about 65–70°C (150–160°F) creating a velvety microfoam; for stovetop, heat gently and whisk vigorously to froth.
  6. Add 10 ml hazelnut syrup into the brewed espresso and stir gently.
  7. Pour steamed milk over the espresso, holding back foam, then spoon foam on top to form a cappuccino.
  8. Dust with 1 tsp cocoa powder and sprinkle 1 tsp granulated sugar if using, serve immediately.

FAQs

Can I customize the hazelnut flavor? Yes, you can adjust the hazelnut flavor by using more or less syrup or by using a hazelnut-flavored milk.
How fresh should the coffee be? Use fresh, quality espresso within 7–10 days of opening for best crema.
What if I don’t have hazelnut syrup? If you don’t have a hazelnut syrup, a small vanilla or almond syrup can work as a substitute.