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Best hazelnut cappuccino with home-made concentrate
Easy hazelnut cappuccino with homemade espresso concentrate, reconstituted milk, and cocoa dusting.
Why this recipe works
This guide shows how to make a café-style cappuccino using hazelnut-flavored coffee and powdered milk, suitable for home baristas and anyone who wants a quick, rich coffee drink.
- hazelnut cappuccino
- homemade espresso concentrate
- reconstituted milk cappuccino
- hazelnut syrup coffee
- coffee with cocoa dusting
- easy cappuccino recipe
- stovetop cappuccino
- espresso alternative
Key takeaways
Make a strong concentrate with 18 g coffee and 60 ml water.
Reconstitute and froth milk before combining with the concentrate.
Dust with cocoa and optional sugar for serving.
Recipe guide
This guide shows how to make a café-style cappuccino using hazelnut-flavored coffee and powdered milk, suitable for home baristas and anyone who wants a quick, rich coffee drink.
You can make a café-style hazelnut cappuccino at home in minutes.
- Make a strong concentrate with 18 g coffee and 60 ml water.
- Reconstitute and froth milk before combining with the concentrate.
- Dust with cocoa and optional sugar for serving.
Overview of method
Describe your preferred approach: a simple stovetop concentrate using 18 g coffee and 60 ml water, then combine with hot, frothy hazelnut milk and syrup.
Steps for cappuccino
Step-by-step: (1) Reconstitute milk to 120 ml and heat to 65–70°C. (2) Prepare 60 ml espresso-style concentrate from 18 g coffee. (3) Stir in 10 ml hazelnut syrup. (4) Combine with hot milk, spoon foam on top, dust cocoa, and optional sugar.
Practical tips
Tips: use freshly ground hazelnut coffee for best aroma, sieving concentrate removes grounds, and adjust sweetness with optional sugar. Serve immediately for best foam.
Ingredients
- 18 g ground hazelnut-flavored coffee (espresso roast)
- 60 ml water (for espresso-equivalent concentrate)
- 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
- Reconstitute powdered milk according to the package to yield 120 ml and chill briefly if desired.
- To make a strong espresso-style concentrate without a machine: combine 18 g ground coffee with 60 ml water in a small saucepan and heat gently until just below a simmer, stirring once to wet the grounds, then remove from heat and let steep 30–45 seconds to extract a very concentrated brew; alternatively, use a French press with 18 g coffee and 60 ml near-boiling water, steep 3–4 minutes, then press to separate grounds.
- If you used the saucepan method, strain the brewed concentrate through a fine mesh sieve or a coffee filter into a cup to remove grounds.
- Pour the reconstituted milk into a heatproof container and heat to about 65–70°C (150–160°F) on the stove, whisking vigorously to create froth; if you don’t have a whisk, pour hot milk into a sealed jar and shake vigorously, or whisk with a fork until foamy.
- Add 10 ml hazelnut syrup to the brewed concentrate and stir gently.
- Pour heated milk over the hazelnut coffee concentrate, holding back the foam, then spoon the foam on top to form a cappuccino.
- Dust with 1 tsp cocoa powder and sprinkle 1 tsp granulated sugar if using, and serve immediately.
FAQs
What ingredients give the cappuccino its hazelnut flavor?
This recipe uses hazelnut-flavored coffee and hazelnut syrup to create a cappuccino with a nutty aroma. It’s designed for a quick, espresso-style concentrate at home.
Can I make this without an espresso machine?
If you don’t have an espresso machine, you can make a strong concentrate by simmering 18 g coffee with 60 ml water or using a French press, then press or strain.
How should the milk be prepared?
Reconstituted powdered milk is prepared per package instructions to 120 ml, then heated and frothed for the cappuccino base.