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.

Chestnut Praline Latte Recipe: The Ultimate Coffee Treat

Description

A rich, nutty holiday latte made with homemade chestnut praline syrup, roasted chestnuts, pecans, and creamy oat milk.

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Break the chestnuts into quarters or halves and spread them and the pecans in a single layer on the baking sheet.
Roast for 10 minutes, until fragrant and lightly golden.
Roughly chop the roasted nuts into rustic chunks.
In a medium saucepan, combine chopped nuts, dark brown sugar, cane sugar, and water.
Bring to a boil over medium heat, stirring frequently until the sugar dissolves.
Reduce heat and simmer for 10 minutes, stirring occasionally, until the syrup turns a deep amber color.
Remove from heat, stir in vanilla extract and sea salt, and let cool for 10 minutes.
Strain the syrup through a fine-mesh strainer into a clean jar, pressing the nuts to extract all the flavor. Cool completely before refrigerating.
Brew two shots of espresso.
Froth the oat milk (or heat then froth if your frother doesn’t heat).
Pour frothed milk into a mug, add espresso shots, and stir in 1–2 tablespoons of the chestnut praline syrup.
Top with whipped cream if desired, and garnish with a pinch of cinnamon or chopped toasted pecans.

Notes

Syrup will keep in the refrigerator for up to 2 weeks.
Adjust the syrup amount to suit your preferred sweetness.
Substitute any milk of choice if not using oat milk.
Use coconut whipped cream for a fully vegan treat.
Garnish with extra cinnamon or chopped pecans for more texture.

Prep Time: 10 minutes
Cooling Time: 10
Cook Time: 20 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1
Calories: 200 kcal
Sugar: 25–30g
Sodium: 130mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg