There’s something magical about that first sip of a warm chestnut praline latte on a crisp winter morning. The nutty sweetness combined with rich espresso creates a flavor combination that instantly transports you to cozy holiday moments. This homemade chestnut praline latte recipe captures all the seasonal warmth of your favorite coffee shop drink—but made right in your kitchen with ingredients you can feel good about!

My family has been making this recipe for the past three holiday seasons, and it never fails to make our home smell like Christmas morning. The best part? You control the sweetness level and can make it completely dairy-free without sacrificing any of that creamy, indulgent texture. This recipe always disappears fast when I serve it to guests, and you’ll be amazed at how simple it is to recreate that perfect café-quality flavor at home.

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Why This Recipe Works So Well

What makes this chestnut praline latte truly special is the homemade syrup made from actual roasted chestnuts and pecans. Unlike store-bought versions that rely on artificial flavoring, this recipe delivers authentic nutty richness that’s perfectly balanced with brown sugar and vanilla. The roasting step intensifies the natural sweetness of the chestnuts, creating a depth of flavor that’s impossible to achieve with shortcuts. Additionally, this one-pot syrup method requires no specialized equipment, just a simple saucepan and your standard oven. Learn more about the health benefits of chestnuts.

Ultimate Homemade Chestnut Praline Latte

ingredients for a Chestnut Praline Latte Recipe

This cozy Christmas latte features homemade chestnut praline syrup made with real roasted chestnuts and pecans. Rich, nutty, and perfectly spiced—it’s like drinking liquid holiday magic! So delicious, your family will think you’ve brought the coffee shop home.

Recipe Metadata

Yield: 1 serving (plus extra syrup for multiple drinks)
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes

Ingredients

For the Chestnut Praline Syrup:

½ cup raw pecans (55g)
5-6 peeled cooked chestnuts (100g)
¾ cup dark brown sugar
¼ cup cane sugar
1 cup water
1 tablespoon vanilla extract or vanilla paste
⅛ teaspoon sea salt

For the Chestnut Praline Latte:

2 shots of espresso
½ cup oat milk (or milk of choice)
1-2 tablespoons chestnut praline syrup (or to taste)
Whipped cream (optional—I love using coconut whipped cream)

Step-by-Step Instructions

Making the Chestnut Praline Syrup:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the nuts for roasting. Break the chestnuts into quarters or halves and spread them on the prepared baking sheet along with the pecans. Make sure they’re in a single layer for even roasting.
Roast the nuts for 10 minutes until fragrant and lightly golden. Keep a close eye on them—nuts can go from perfectly toasted to burnt quickly! The chestnuts should smell sweet and nutty when ready.
Roughly chop the roasted nuts. Don’t worry about making them perfectly uniform—rustic chunks work beautifully and add texture to the syrup.
Combine with sugars and water. Add the chopped nuts to a medium saucepan along with the dark brown sugar, cane sugar, and water. The brown sugar gives that rich molasses depth we’re after!
Bring to a boil, stirring frequently. This prevents the sugar from burning and ensures it dissolves completely. You’ll hear it bubble and see the mixture thicken slightly.
Reduce heat and simmer for 10 minutes, stirring occasionally. The syrup should develop a beautiful amber color, and the nuts will infuse their flavors into the liquid.
Finish with vanilla and salt. Remove from heat, stir in the vanilla extract and sea salt. The salt enhances all the other flavors—don’t skip it! Let cool for 10 minutes.
Strain the syrup through a fine-mesh strainer into a clean jar or bottle. Press the nuts gently to extract maximum flavor. Allow to cool completely before refrigerating.

Making the Chestnut Praline Latte:

Brew your espresso shots. While they’re brewing, it’s the perfect time to prep your milk.
Froth the milk. If your milk frother heats the milk, you’re all set! If not, warm the oat milk in a small saucepan over medium heat first, then froth using your preferred method.
Assemble your latte. Pour the warm, frothy milk into your favorite mug, add the espresso shots, and stir in 1-2 tablespoons of the chestnut praline syrup. Start with less and add more to taste—you can always add more sweetness!
Top with whipped cream if desired, and sprinkle with a pinch of cinnamon or some chopped toasted pecans for extra indulgence.

Nutritional Information (Per Serving)

Calories: Approximately 180-220 (depending on milk choice and syrup amount)
Protein: 3-4g
Fat: 8-10g
Carbohydrates: 28-35g
Fiber: 2g
Sugar: 25-30g

Note: Nutritional values may vary depending on the type of milk and syrup used.

Variations and Substitutions

For a dairy-free version: Use your favorite plant-based milk—oat milk creates the creamiest texture, but almond or soy milk work beautifully too. Top with coconut whipped cream instead of dairy.

Make it iced: Skip warming the milk and pour everything over ice cubes in a tall glass. Perfect for those unexpectedly warm December days!

Boost the spice: Add a pinch of cinnamon or nutmeg to the syrup while it’s simmering for an extra hint of holiday warmth.

Nut-free option: You can substitute the pecans with additional chestnuts, though the flavor will be slightly different. The praline element primarily comes from caramelized sugars.

Sweetness adjustments: Start with 1 tablespoon of syrup and add more to taste as needed. Everyone’s sweetness preference is different, and you can always add more!

What Are My Best Tips for Perfect Chestnut Praline Lattes?

Watch the nuts carefully during roasting. The difference between perfectly toasted and burnt happens in mere minutes. Set a timer and check them at 8 minutes to be safe.

Use quality espresso. Since this drink highlights the coffee flavor, don’t skimp on your espresso. A medium to dark roast works best to complement the nutty sweetness.

Strain the syrup well. Removing all the nut particles creates a smooth, professional-quality syrup that won’t settle to the bottom of your mug.

Make the syrup ahead. The flavors actually improve after sitting for a day or two, making this perfect for holiday entertaining prep.

Adjust the milk ratio. If you prefer a stronger coffee flavor, use a bit less milk. For a creamier, milder drink, add an extra splash.

Storage and Reheating Instructions

Syrup storage: Store the chestnut praline syrup in an airtight container in the refrigerator for up to 2 weeks. The recipe yields about 1 cup of syrup—enough for multiple lattes!

Leftover latte: If you have leftover latte (though that’s rare in my house!), Store it in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop, and froth again if desired.

Syrup freezing: The syrup can be frozen for up to 3 months in ice cube trays for easy single-serving portions.

Frequently Asked Questions

What is a chestnut praline latte?

A chestnut praline latte is a seasonal coffee drink that combines espresso with steamed milk and a sweet syrup flavored with chestnuts and caramelized sugar. The “praline” refers to the nutty, caramelized flavor profile rather than the traditional candy. It’s warm, cozy, and tastes like liquid Christmas!

Does chestnut praline taste like hazelnut?

While both are nutty flavors, chestnut praline has a milder, sweeter taste compared to hazelnut. Chestnuts are naturally less intense and more subtly sweet, with earthy undertones that pair beautifully with the caramelized sugar. It’s nuttier than vanilla but gentler than hazelnut.

What is chestnut praline flavour?

Chestnut praline flavor combines the mild, sweet nuttiness of roasted chestnuts with the rich, caramelized notes of brown sugar and vanilla. It’s reminiscent of roasted nuts, toffee, and warm spices—essentially autumn and winter holidays in flavor form. The praline aspect adds depth and complexity beyond just plain chestnut.

Is the chestnut praline latte too sweet?

The sweetness level is completely customizable! Start with 1 tablespoon of syrup and adjust to your taste. The homemade version tends to be less cloying than coffee shop versions because you control the sugar content. The roasted nuts and hint of salt help balance the sweetness beautifully.

Conclusion

This homemade chestnut praline latte brings all the cozy holiday magic of your favorite coffee shop right to your kitchen. The combination of real roasted chestnuts, caramelized brown sugar, and perfectly frothed milk creates a drink that’s both indulgent and comforting. My family requests this recipe every year, and I love how the homemade syrup allows us to control both the sweetness and the quality of the ingredients.

The best part? Once you make the syrup, you can have a café-quality chestnut praline latte ready in just 5 minutes whenever the craving strikes. This recipe has become one of our most treasured holiday traditions, and I hope it becomes one of yours too!

Ready to Make Your Own?

Leave a comment below and let me know how your chestnut praline latte turned out! I’d love to hear if you tried any of the variations or have your own special touches to share.

Check out my other cozy winter drink recipes for more seasonal inspiration—Salted Tahini Latte Recipe and Cold Brew Coffee Concentrate are family favorites too!