Copycat Starbucks Chestnut Praline Latte Recipe

Ingredients

Praline Chestnut Syrup

1 cup roasted chestnuts
1 cup water
½ cup white sugar
½ cup dark brown sugar packed
1 teaspoon vanilla extract

Espresso

coffee beans

Frothed Milk

½ cup whole milk

Instructions

Praline Chestnut Syrup

Start by roasting the chestnuts. Preheat the oven to 400°F and cut an "X" on the flat side of each chestnut. Place them on a baking sheet and roast for 15-20 minutes or until the shells start to peel away from the nuts. Let them cool, then remove the shells and chop the nuts coarsely.
1 cup roasted chestnuts
In a small saucepan, combine the water and sugars over medium heat. Stir until the sugar dissolves, then bring the mixture to a boil.
1 cup water, ½ cup white sugar, ½ cup dark brown sugar
Add the chopped chestnuts and vanilla extract to the saucepan and reduce the heat to low. Let the mixture simmer for 10-15 minutes or until it thickens.
1 teaspoon vanilla extract
Remove the saucepan from the heat and let the syrup cool for a few minutes.
Strain the syrup through a fine-mesh sieve to remove any solid pieces of chestnut. Transfer the syrup to an airtight container and store it in the refrigerator for up to two weeks.

Making the Espresso

Grind your coffee beans: Use a burr grinder to grind your coffee beans to a fine consistency. You'll need about 18-21 grams of coffee for a single shot of espresso.
Tamp the coffee: After you've ground your coffee, use a tamper to press down on the coffee grounds with about 30 pounds of pressure. This will ensure that the water flows through the coffee evenly.
Brew the espresso: Place your portafilter into the espresso machine, turn it on, and let the water heat up. Once the water is hot, place your cup under the spout and press the button to start the brewing process. The espresso should take about 25-30 seconds to brew.

Frothed Milk

Preheat Milk: Start by warming up your milk in a microwave-safe measuring cup for approximately 1 ½ to 2 minutes. Alternatively, you can heat it in a saucepan over low heat on the stove. The key is to get the milk steaming but not boiling.
½ cup whole milk
Immersion Blender Method: If you have an immersion blender, transfer the hot milk into a container with high sides. The milk level should just cover the blade head. Run the blender for 1-2 minutes until you see a frothy foam forming.
Stand Blender Approach: If you prefer a stand blender, pour the warmed milk into the blender container. Pulse it multiple times until you see a bubbly and foamy consistency.
Jar-Shake Technique: Another option is to warm your milk in a microwave-safe jar for about one minute. Secure the lid and shake vigorously until you achieve a frothy texture. Be cautious as the jar will be hot; using a towel to hold it is advisable.
Combine with Coffee: Pour your brewed coffee into mugs first. Use a spoon to hold back the foam while pouring in the milk. Finally, spoon the frothy milk foam on top of your coffee.

Assembling the Latte

Start by brewing your espresso or robust coffee. You can use a coffee machine or a stovetop espresso maker. If you don't have either of these, you can use a French press or a drip coffee maker.
Get your frothed milk ready.
Once your espresso and milk are ready, it's time to put everything together. Start by pouring your chestnut praline syrup into your coffee mug.
Add your hot espresso to the mug and stir well to combine the syrup and coffee.
Next, pour your hot milk over the espresso mixture. Hold back the foam with a spoon and pour the milk slowly to create a layered effect.
Finally, top your latte with some praline crumble for an extra crunch and sweetness. You can adjust the amount of crumble based on your preference.
Enjoy your homemade chestnut praline latte while it's still hot!

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Servings: serving

Calories:

Author: Mary Beth