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Hazelnut Cream Cappuccino Recipes

moka coffee pot
A smooth vegan cappuccino featuring espresso, hazelnut flavor, and creamy plant-based foam for a rich café-style drink.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 130 kcal

Ingredients
  

  • 2 shots espresso 60 ml
  • 1 cup hazelnut milk 240 ml
  • 2 teaspoons maple syrup
  • ¼ teaspoon hazelnut extract
  • ¼ teaspoon vanilla extract
  • 2 tablespoons hot water
  • Crushed toasted hazelnuts optional topping

Instructions
 

  • Brew 2 espresso shots (60 ml) using coffee equipment.
  • Heat 1 cup hazelnut milk (240 ml) in a saucepan over medium heat for 3 minutes.
  • Stir in 2 teaspoons maple syrup, ¼ teaspoon hazelnut extract, and ¼ teaspoon vanilla extract.
  • Froth flavored hazelnut milk for 30 seconds until creamy.
  • Pour espresso evenly into mugs.
  • Add hot hazelnut milk slowly and spoon foam on top.
  • Sprinkle crushed toasted hazelnuts before serving if desired.

Notes

Nutritional values (per serving)
Calories: 130
Total Fat: 4 g
Saturated Fat: 0.5 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 2 g
Vitamins and minerals (per serving)
Calcium: 20%
Vitamin D: 15%
Vitamin B12: 20%
Magnesium: 7%
Potassium: 6%
Any additional notes/tips to enhance the flavor for the recipe
  • Toast hazelnuts lightly to enhance nutty aroma.
  • Add cocoa powder dusting for chocolate-hazelnut flavor.
  • Use barista hazelnut milk for thicker foam texture.
  • Warm mugs before pouring cappuccino for better temperature retention.