Chestnut Praline Latte Recipe – Better Than Coffee Shop
This chestnut praline latte is rich, nutty, and perfectly sweet—everything you love about the coffee shop version, but better. Made with a homemade chestnut praline sauce, it’s a cozy, luxurious drink that comes together in under 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1/2 cup sweetened chestnut spread (recommended: Clément Faugier)
- 1/4 cup light brown sugar, packed
- 1/4 cup water
- 1 teaspoon vanilla extract (pure vanilla extract preferred)
- Pinch of sea salt
- 1 to 2 shots of espresso (about 2 ounces; strong brewed coffee works too)
- 1 cup milk (whole milk for creamiest; oat milk or almond milk for dairy-free)
- 2 tablespoons chestnut praline sauce (adjust to taste)
- Whipped cream (optional, for garnish)
- Crushed praline or chopped candied chestnuts (for garnish)
- Ground cinnamon or nutmeg (for garnish)
Instructions
- Make the chestnut praline sauce: In a small saucepan over medium heat, combine the chestnut spread, brown sugar, and water. Whisk continuously until smooth and sugar has dissolved, about 2-3 minutes. Remove from heat and stir in vanilla extract and a pinch of sea salt. Let cool slightly. The sauce will thicken as it cools.
- Brew your espresso: While the sauce cools, brew 1-2 shots of espresso using your preferred method (espresso machine, Moka pot, or strong brewed coffee).
- Warm and froth your milk: Pour 1 cup of milk into a small saucepan and warm over medium-low heat until steaming but not boiling (about 150°F). Remove from heat and froth using a milk frother or French press until doubled in volume and foamy.
- Assemble the latte: In a mug, add 2 tablespoons of chestnut praline sauce. Pour the hot espresso over the sauce and stir gently to combine.
- Pour the frothed milk: Slowly pour the frothed milk into the mug, holding back the foam with a spoon. Once most milk is added, spoon the foam on top.
- Garnish and serve: Top with whipped cream if desired. Sprinkle with crushed praline or chopped candied chestnuts, and finish with a light dusting of cinnamon or nutmeg. Serve immediately.
Notes
The chestnut praline sauce can be stored in an airtight jar in the refrigerator for up to two weeks. For a dairy-free version, use oat milk or almond milk and skip the whipped cream. To reduce sugar, cut the brown sugar in half or use a sugar-free chestnut spread. Always mix the sauce with hot espresso first to ensure it dissolves properly.
Nutrition
- Serving Size: 1 latte (12 ounces)
- Calories: 220
- Sugar: 26
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 1
- Protein: 7
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