I debated—do I update the Salted Nutella Latte recipe that sparked this search for a Nutella Syrup and run the risk of you not seeing it, or do I give it the spotlight it deserves with a new post? The decision was an easy one—make sure no one misses this recipe. The original latte recipe, which I’ll leave intact, calls for heating milk and Nutella in the microwave until combined, then adding/making simple syrup. It’s a bit cumbersome (and unfit for an iced version) but when Nutella is involved, one will go to great lengths. I have good news and bad news friends: I’ve removed the great lengths part.
This syrup is fit for iced lattes, hot lattes, ice cream drizzles, and whatever else you can dream up. Summer can now proceed accordingly (with an iced latte in hand). Side note: because I feel guilty for making it so easy to indulge on Nutella, I have a vegetable recipe coming later this week. Balance, balance, balance. I walk the line.
- ½ c. water
- ½ c. sugar
- heaping ¼ tsp. kosher salt
- 3 tbsp. Nutella
- In a small saucepan, heat water, sugar, and salt over medium heat until dissolved, stirring occasionally.
- Whisk in Nutella and continue to cook until evenly combined.
- Remove from heat and allow to cool. Store in an airtight container at room temperature for up to 2 weeks.