A Nutella latte combines espresso with the hazelnut-chocolate spread everyone already has in their pantry. The result is a mocha-meets-hazelnut drink — richer than a standard mocha, nuttier than a hazelnut latte, and genuinely satisfying in both hot and iced form.

The only trick: Nutella doesn’t dissolve into cold milk easily. This recipe shows you how to melt it properly so the drink is smooth and well-integrated, not clumpy.

What Makes a Nutella Latte Different

A standard mocha recipe uses chocolate syrup or cocoa powder. A hazelnut latte uses flavored syrup. A Nutella latte uses the actual spread — which means:

  • Hazelnut + chocolate together, not separately
  • Thicker texture from the fat in Nutella
  • Natural flavor rather than artificial syrup
  • Customizable sweetness (Nutella is sweet, so you usually won’t need added sugar)

It sits somewhere between a mocha and a Ferrero Rocher in a cup — which is exactly as good as it sounds.

Ingredients (1 serving)

  • 2 espresso shots (about 60ml / 2oz)
  • 1–1½ tablespoons Nutella (adjust to taste)
  • 1 cup (240ml) milk (whole milk, oat milk, or almond milk all work)
  • Optional: ½ teaspoon vanilla extract
  • Optional: pinch of sea salt (amplifies the chocolate-hazelnut flavor)
  • Optional: whipped cream for topping

Hot Nutella Latte — Step by Step

1. Warm the Nutella Place Nutella in the bottom of your mug. Add the hot espresso shots directly over it and stir vigorously for 30–45 seconds until fully dissolved. The heat from the espresso melts the Nutella into a smooth paste, then a liquid.

2. Steam or heat the milk Steam milk to 150–160°F using your steam wand, or heat gently on the stovetop. For microwave: heat 90 seconds, then froth with a milk frother or jar-shaking method.

3. Pour and finish Pour the steamed milk into the espresso-Nutella base. Stir gently. Top with whipped cream and a light dusting of cocoa or crushed hazelnuts if desired.

Iced Nutella Latte — Step by Step

Cold milk doesn’t melt Nutella. The fix: make a quick Nutella espresso concentrate first.

1. Make the Nutella shot Add 1–1½ tablespoons Nutella to a small bowl or mug. Pour the hot espresso shots over it. Stir until completely smooth and liquid. Let cool for 2–3 minutes, or pour over one ice cube to speed cooling.

2. Assemble Fill a glass with ice. Pour in the cold milk (about 1 cup). Pour the Nutella espresso concentrate over the milk.

3. Stir and serve Stir until combined. The Nutella will form a slight swirl before mixing in — it looks good at this stage if you want to take a photo before stirring.

How to Make Nutella Syrup (For Batching)

If you make Nutella lattes often, a concentrated syrup keeps in the fridge and speeds up the process:

  1. In a small saucepan, combine: ¼ cup (60g) Nutella + ¼ cup (60ml) water
  2. Heat over low, stirring constantly until fully smooth and combined (about 2 minutes)
  3. Remove from heat. Stir in a pinch of salt.
  4. Store in a jar in the fridge for up to 2 weeks

To use: 1–2 tablespoons of syrup per drink, added directly to the espresso or milk.

Milk Options

Milk typeTextureFlavor notes
Whole milkRich, creamyBest overall — amplifies the chocolate
Oat milkThick, slightly sweetPairs well with hazelnut; naturally sweet
Almond milkLight, slightly nuttyDoubles down on the nut flavor
Soy milkCreamy, neutralClosest to whole milk substitute
Coconut milkThick, tropicalInteresting contrast; works better iced

5 Variations

Nutella Cappuccino Use only ½ cup (120ml) of steamed milk and double the foam. The lighter body makes the hazelnut-chocolate more concentrated. Works best with 1 tablespoon of Nutella.

Iced Nutella Cold Brew Replace the espresso with 100ml of cold brew concentrate for a smoother, less acidic drink. The cold brew’s natural chocolate notes complement Nutella beautifully.

Nutella Mocha Add 1 teaspoon of unsweetened cocoa powder to the Nutella when making the espresso base. Intensifies the chocolate dimension and gives more depth. Use in the hot version.

Nutella White Chocolate Latte Melt 1 tablespoon Nutella + 1 tablespoon white chocolate chips together (30 seconds in the microwave, stir). Use as the base. The result is sweeter and creamier — dessert level.

Vegan Nutella Latte Nutella contains skim milk powder, so it’s not vegan. Substitute Nocciolata (an organic hazelnut spread without dairy) or Justin’s Chocolate Hazelnut Butter. Use oat milk. Same method.

Nutella Amount Guide

PreferenceAmountFlavor
Light hazelnut hint½ tablespoonSubtle, mostly espresso forward
Balanced1 tablespoonClassic Nutella latte
Strong / dessert level1½–2 tablespoonsRich, thick, very sweet

Frequently Asked Questions

How do you stop Nutella from clumping in coffee?
The key is heat. Add Nutella directly to hot espresso shots and stir for 30–45 seconds before adding any milk. The espresso’s heat melts the Nutella into a smooth liquid. Never try to dissolve Nutella in cold milk — it will clump. For iced versions, always make the hot espresso-Nutella base first, then cool it before adding cold milk and ice.
What's the best Nutella-to-espresso ratio?
1 tablespoon of Nutella per double espresso shot (about 60ml) is the standard. This gives a well-balanced drink where both the espresso and hazelnut-chocolate are present. Go up to 1½ tablespoons for a sweeter, more dessert-forward drink, or down to ½ tablespoon for a subtle hint.
Can I use Nutella instead of chocolate syrup in a mocha?
Yes, and it’s better in some ways. Nutella adds hazelnut flavor that chocolate syrup lacks, and the fat content gives the drink a richer, thicker mouthfeel. Use the same quantity as you’d use chocolate syrup (1–2 tablespoons), dissolved in hot espresso. The result is closer to a mocha-hazelnut latte than a plain mocha.
Is a Nutella latte very sweet?
It’s moderately sweet — a single tablespoon of Nutella contains about 5g of sugar, compared to 15–20g in a flavored syrup pump. Most people don’t need added sugar in a Nutella latte. If you want less sweetness, reduce to ½ tablespoon and use a slightly darker espresso roast, which adds bitter balance.
Can I make a Nutella latte without an espresso machine?
Yes. Strong-brewed coffee works (use 2–3 tablespoons of grounds per 60ml of water in a moka pot or AeroPress). Instant espresso powder dissolved in hot water is the simplest option — use 1–2 teaspoons per shot. The key is using something strong enough that the flavor holds up against the richness of the Nutella.
How do you make a Nutella latte at Starbucks?
Starbucks doesn’t have a Nutella latte on the menu, but you can approximate it: order a hazelnut mocha latte (add both hazelnut syrup and mocha sauce to a latte). It’s not the same as real Nutella, but it hits the hazelnut-chocolate-espresso combination. The homemade version using actual Nutella tastes noticeably better.

Looking for more hazelnut-chocolate combinations? The Mocha Recipe covers the pure chocolate espresso drink, while the Tiramisu Latte Recipe goes full Italian dessert mode. For the Vanilla Latte Recipe without the chocolate, that’s another near-zero-competition classic.