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Copycat Chestnut Praline Latte: Easy Homemade Recipe

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A rich, creamy homemade chestnut praline latte that’s better than the coffee shop version. Made with real ingredients and ready in just 10 minutes, this cozy drink captures the warm, nutty sweetness of the seasonal favorite without the high price tag.

Ingredients

Scale
  • 1/2 cup brown sugar (packed)
  • 1/4 cup unsalted butter
  • 1/3 cup chestnut spread (crème de marrons)
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon chestnut extract (optional)
  • 1 to 2 shots espresso (about 2 to 3 ounces total)
  • 1 cup whole milk
  • 2 to 3 tablespoons prepared chestnut praline syrup
  • Whipped cream (optional)
  • Crushed praline or candied nuts for garnish

Instructions

  1. Make the chestnut praline syrup: In a small saucepan over medium heat, combine brown sugar, unsalted butter, chestnut spread, and water. Stir constantly with a whisk until butter melts and sugar dissolves completely, about 3 to 4 minutes. Do not let it come to a rolling boil.
  2. Remove from heat and stir in vanilla extract and salt. Add chestnut extract if using. Let cool for about 10 minutes, then transfer to a jar. Syrup thickens as it cools. Store in refrigerator for up to 2 weeks.
  3. Brew your espresso or strong coffee. For a moka pot, fill bottom chamber with water, add finely ground dark roast coffee to filter basket, and place over medium heat until top chamber is full. For espresso machine, pull shots directly into mug.
  4. Heat and froth the milk: Pour 1 cup whole milk into a small saucepan over medium-low heat. Warm until steaming but not boiling (about 150°F). Remove from heat and froth using a handheld frother, French press, or by whisking vigorously.
  5. Assemble the latte: In a serving mug, add 2 to 3 tablespoons chestnut praline syrup. Pour hot espresso over syrup and stir briefly. Slowly pour frothed milk over the back of a spoon into the mug to create layers. Spoon remaining foam on top.
  6. Optional: Add a dollop of whipped cream and sprinkle with crushed praline or candied nuts. Serve immediately.

Notes

Don’t skip the salt in the syrup—it amplifies the chestnut flavor. Temperature matters for milk: aim for steaming but not boiling (about 150°F). Make syrup ahead of time for convenience; flavors meld and improve after a day in the fridge. Start with 2 tablespoons syrup and add more to taste. For dairy-free, use vegan butter and oat milk. For iced version, pour syrup and espresso over ice, then add cold milk.

Nutrition

Keywords: chestnut praline latte, copycat latte, homemade latte, chestnut latte, coffee shop copycat, seasonal latte, easy latte recipe

Find it online: https://zestynora.com/copycat-chestnut-praline-latte-easy-homemade-recipe/