Iced Hazelnut Latte. This is what my coffee tastebuds is telling me to have today. I always have hot coffees in the mornings but in the afternoon — it depends on the mood. Like today, I’ve just been to the grocery and man, it is quite hot even though it’s drizzling. I am desperate for a caffeine fix — so iced coffee it is.
Imagine freshly brewed espresso on creamy, cold soy milk with a hint of luxurious hazelnut syrup. Heaven on a hectic afternoon, diba?
So my friends, with my Iced Hazelnut Latte in one hand and typing this blog on the other, I’ve decided — I’d do a Coffee Series here at The Peach Kitchen. Even with a crappy espresso machine — I’d do it.
CAN I USE A DIFFERENT KIND OF MILK?
Yes, you can use whatever you like — whole milk, low fat, non-fat, almond milk, or oat milk. I used soy milk because it’s what I like for my coffee and I have to lessen my dairy intake because of my Silent Reflux (LPR).
WHAT KIND OF COFFEE CAN I USE?
You can use instant coffee, brewed coffee, cold brew, espresso, and even coffee alternatives.
PrintIced Hazelnut Latte
Ingredients
- milk of choice
- 1–2 tbsp Hazelnut Syrup
- lots of ice
- 2 oz black coffee, I used espresso shot but you can also use instant coffee
Instructions
- Pour the hazelnut syrup in a tall glass.
- Put lots of ice and then pour in the milk
- Brew your coffee or prepare your instant coffee with hot water and pour it on top of the milk.
- Enjoy!
