Hazelnut Praline Cortado
A luxurious espresso-based drink with a velvety hazelnut praline twist
Welcome to the world of indulgent coffee creations! Our Hazelnut Praline Cortado is a delightful fusion of Spanish coffee culture and French confectionery. Originating from the bustling cafes of Barcelona, the cortado has been elevated with the addition of homemade hazelnut praline, creating a harmonious balance of rich espresso and nutty sweetness.
This recipe calls for freshly roasted, medium-dark espresso beans, ground to a fine consistency. The espresso is expertly pulled to extract maximum flavor, then combined with steamed milk and a luscious hazelnut praline syrup. The result is a velvety, aromatic beverage that's both comforting and sophisticated, perfect for those moments when you crave something truly special.
Why You’ll Love This Recipe
Discover why our Hazelnut Praline Cortado will become your new favorite coffee indulgence:
- Perfect balance: The ideal ratio of espresso to milk, enhanced with hazelnut praline for a luxurious twist
- Homemade touch: Create your own hazelnut praline syrup for a truly artisanal experience
- Versatile: Enjoy hot for a cozy treat or over ice for a refreshing summer beverage
- Impressive presentation: The layered appearance makes it a showstopper for guests
- Customizable: Easily adjust the sweetness to suit your taste preferences
Hazelnut Praline Cortado
A luxurious espresso-based drink with a velvety hazelnut praline twist
Equipment
- Espresso machine
- Coffee grinder
- Milk steamer
- Small saucepan
- Blender
- Fine-mesh strainer
- Cortado cup or small glass
Ingredients
- 2 oz (60 ml) freshly brewed espresso
- 2 oz (60 ml) steamed milk
- 1 oz (30 ml) homemade hazelnut praline syrup
- 1 tbsp crushed hazelnuts for garnish
Instructions
- Prepare the hazelnut praline syrup by blending 1/2 cup toasted hazelnuts with 1/4 cup sugar until smooth. Add 1/4 cup water and simmer until syrupy. Strain and cool.
- Pull a double shot of espresso using freshly ground, medium-dark roast beans.
- Steam the milk until it reaches a velvety microfoam consistency.
- In a small glass or cortado cup, add the hazelnut praline syrup.
- Pour the freshly brewed espresso over the syrup.
- Gently pour the steamed milk over the espresso, creating a layered effect.
- Sprinkle crushed hazelnuts on top for garnish.
- Serve immediately and enjoy your Hazelnut Praline Cortado!
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