Things are on repeat around here. Nutella, Nutella, Nutella. I wasn’t going to share this recipe until I mentioned it last post and a couple of you said—forget the buttercream, show us the latte. Or something like that. I heard you. There’s a Salted Nutella Latte, extra shot, light foam, no whip, easy on the sweetener, ready on the bar for you.
We don’t get out much these days because of a little baby someone. A quick jaunt to the coffee shop is no longer quick. By the time we get in the car, the craving has passed, or it’s time for dinner.
So I’ve become an at-home-barista. The faux strikes again. Though my latte art is nothing to write home about. It’s actually non-existent. I always attempt to swing that milk back and forth like they do. But when that doesn’t work (every time), I sprinkle cocoa or cinnamon to cover up the “art”. Jackson Pollack didn’t win latte art awards either.
It’s what’s on the inside that counts. And the substance that sits directly below that “foam” is heaven in an enamel West Elm mug.
In other news, I’ve started doing that thing moms do, where they make everything in large batches then freeze it. That’s where the banana bread came from. I made three loaves a couple weeks ago—one for the freezer, one for a friend, and one for the kitchen counter. I’m proud to say, I have officially joined the mom ranks, which makes my house half coffee shop. I may never leave again.
UPDATE: Make Nutella Syrup and simply add it to your latte, or follow the directions below.
Any barista would gawk at this recipe as I heat the milk via the microwave, but it’s necessary to incorporate the Nutella into the milk. I should create a Nutella syrup (I did), but for the one-off cup at home, this works just fine. More than fine if you ask me. As always, pick your level of saltiness. I like my lattes strong and not too sweet. If you’re going for the opposite, add more milk and simple syrup.
3/4 c. milk
1 scant tbsp. Nutella
1/2 tsp. vanilla simple syrup (see below)
a pinch kosher salt
2 oz. freshly brewed espresso
In a microwave-safe cup, heat milk, Nutella, simple syrup, and kosher salt for 1 1/2 minutes, stirring halfway in between.
Remove from microwave and froth to your liking. Add to freshly brewed espresso. Stir and serve. Sprinkle with cocoa powder if you wish.
To make a simple syrup, heat 1 cup of sugar and 1 cup of water in a small saucepan until just dissolved. Stir in 1 teaspoon of vanilla extract. Cool completely and store in an airtight container at room temperature indefinitely.
It’s hard to get a decent froth off the Nutella milk. So after incorporating it into the espresso, separately I froth a tiny bit of half and half and pour it on top. Some days call for pretty. Other days call for lattes ASAP.