Starbucks Hazelnut Espresso Hack

Pro tips

• Brew espresso shots fresh and let them cool slightly before pouring over ice to prevent the drink from becoming watered down.
• Use a milk frother or immersion blender for chocolate cold foam—hand-frothing creates the airy texture that makes this drink special.
• Add the hazelnut syrup directly to the espresso before ice for better flavor distribution.
• Pour the cold foam last, just before drinking, so it sits on top rather than sinking into the drink.

Substitutions

• Hazelnut syrup → vanilla or caramel syrup (changes flavor profile but maintains texture)
• Soy milk → oat or almond milk (oat adds more creaminess)
• Chocolate cold foam → vanilla cold foam or whipped cream (easier topping alternatives)

Storage & make-ahead

This drink is best consumed immediately after assembly. Make-ahead: brew espresso and chill it separately; prepare cold foam up to 2 hours in advance and store refrigerated.

Equipment

espresso machine · milk frother or immersion blender

Can I use regular milk instead of soy milk?

Yes. Any milk works—dairy, oat, almond, or coconut. Soy milk adds creaminess, but use what you prefer.

How do I make chocolate cold foam?

Froth cold milk with chocolate syrup or cocoa powder using a milk frother, immersion blender, or hand-held frother until foamy and airy.

Can I make this hot instead of iced?

Yes. Skip the ice, warm the soy milk, and top with hot chocolate foam for a hazelnut mocha.

How many pumps of hazelnut syrup should I use?

The recipe calls for 4 pumps. Adjust to taste—start with 3 and add more if you want stronger hazelnut flavor.

How far in advance can I make this?

Brew espresso fresh and assemble immediately. Make cold foam up to 2 hours ahead and store in the fridge.