Hazelnut Macchiato Recipe

If you’re anything like me, you know there’s something magical about the cozy, nutty warmth of a hazelnut macchiato on a quiet morning or an afternoon pick-me-up. This Hazelnut Macchiato Recipe hits that sweet spot perfectly—it’s cozy, subtly nutty, and rich without being heavy. I love how quickly it comes together, making it a perfect instant coffeehouse treat right in your own kitchen.

What makes this Hazelnut Macchiato Recipe really stand out is the way the hazelnut coffee creamer blends smoothly with fresh espresso, creating that beautiful marbled effect without any fuss. Whether you’re craving an indulgent start to your day or a mid-afternoon treat, this recipe is both nostalgic and refreshingly easy to customize. And trust me, once you’ve tried it, you’ll find yourself reaching for it over your usual cup of joe.

Ingredients You’ll Need

Every ingredient in this Hazelnut Macchiato Recipe is chosen to create that classic balance of creamy, nutty, and robust coffee flavors. I always recommend keeping quality espresso and fresh creamer on hand for the best results.

• Fat free or lowfat milk: Using lowfat keeps it creamy but light, and it froths nicely if you want to get fancy.
• Coffee mate® Natural Bliss® Hazelnut Flavor All-Natural Coffee Creamer: This adds a naturally sweet, nutty flavor without extra work. You could try other hazelnut creamers, but I find this one hits the perfect note.
• Freshly brewed espresso or double-strength coffee: Espresso with its strong, bold flavor is key here – double-strength coffee works if you don’t have an espresso machine.
• Light whipped topping (optional): For that cafe-style finish and a touch of indulgence. Totally optional but fun.
• Chocolate syrup (optional): I love a little drizzle on top just for an extra hint of sweetness and an elegant look.

Variations

One of the best parts about this Hazelnut Macchiato Recipe is how easy it is to tweak. I often play with the creamer amount or add a splash of vanilla for a little twist. Don’t be afraid to customize it to your taste!

• Dairy-Free Version: I’ve swapped milk for almond or oat milk with great success—just make sure to use a compatible hazelnut creamer or a flavored syrup.
• Extra Sweet: When I’m in a sweet mood, I add a teaspoon of honey or maple syrup to the creamer before mixing. It’s like a hug in a cup!
• Iced Hazelnut Macchiato: Pour this over ice during warm months—super refreshing and still packs that cozy hazelnut punch.
• Strong Coffee Kick: If you want your macchiato bolder, go for an extra espresso shot or use a darker coffee roast. I do this when I need a real energy boost.

How to Make Hazelnut Macchiato Recipe

Step 1: Heat and Froth Your Milk

Start by heating your milk gently—either on the stove or in the microwave—until it’s warm but not boiling (around 140°F/60°C if you have a thermometer). If you love that creamy macchiato texture, froth the milk using a handheld frother or a French press. I like to keep it simple and just whisk vigorously if I don’t have frothing tools. Just remember, overheated milk can taste burnt, so keep an eye on it!

Step 2: Brew Your Espresso or Strong Coffee

While the milk is heating, brew your two shots of espresso or double-strength coffee. If you don’t have an espresso machine, a strong pour-over or AeroPress coffee works well too. Make sure it’s freshly brewed for the best flavor. I find that fresh espresso always makes my Hazelnut Macchiato taste like it was made at my favorite coffee shop.

Step 3: Combine the Hazelnut Creamer and Milk

Pour 1 to 2 tablespoons of the Hazelnut Coffee Mate creamer into your warm milk and stir gently until combined. I usually start with one tablespoon and adjust depending on how nutty and sweet I’m feeling that day. This part is all about personal preference, so don’t be shy about experimenting.

Step 4: Assemble Your Hazelnut Macchiato

Pour the hazelnut milk mixture into your favorite cup or glass, then slowly add the espresso on top to create that gorgeous layered effect. The word “macchiato” means “stained” or “marked” in Italian, and it’s exactly that beautiful contrast of espresso layered over creamy milk that makes this drink special. Take your time pouring—it’s part of the fun.

Step 5: Add Optional Toppings

If you want to get fancy, add a dollop of light whipped topping and drizzle some chocolate syrup on top. I often do this when sharing with friends because it turns a simple drink into a mini celebration. Plus, it tastes amazing and looks inviting.

How to Serve Hazelnut Macchiato Recipe

Garnishes

I usually keep garnishes simple—just a light dusting of cinnamon or cocoa powder can elevate the look and add a subtle extra layer of flavor. Sometimes I toss in a few chopped hazelnuts on top of the whipped cream for a little crunch, which makes it feel decadent and special.

Side Dishes

A warm croissant or a piece of dark chocolate pairs perfectly with this Hazelnut Macchiato Recipe. When I’m cozying up on weekends, I love serving it alongside some almond biscotti or even a slice of banana bread for a sweet, nutty combo.

Creative Ways to Present

For holidays or brunch gatherings, try layering the macchiato in a clear glass mug to show off the beautiful hazelnut and espresso swirl. Adding edible flowers or sprinkling some crushed holiday spices on top can make it feel festive. I did this for a friend’s birthday once and it got rave reviews—it’s those little touches that make all the difference.

Make Ahead and Storage

Storing Leftovers

If you happen to make too much milk mixture or creamer blend, store it in an airtight container in the fridge for up to three days. I find it keeps well and just needs a quick reheat and stir before using. The fresh espresso is best brewed fresh every time, though.

Freezing

Since espresso and fresh milk don’t freeze well for this particular macchiato, I don’t recommend freezing the fully made drink. However, you can freeze leftover creamer portions in ice cube trays for quick use later in coffee or other recipes.

Reheating

When reheating the milk and creamer mix, do it gently—low power in the microwave or a quick warm-up on the stove with constant stirring. Avoid boiling to keep the texture smooth. Fresh espresso is best remade to get that bold flavor; reheating coffee often dulls the taste.

FAQs

Final Thoughts

This Hazelnut Macchiato Recipe is one of those special little rituals that turns ordinary coffee time into something memorable. I’ve loved sharing it with friends who stop by—it’s like inviting a coffee shop experience right into my kitchen. I hope you enjoy making and sipping this as much as I do. Trust me, once you make it your own, it’ll become your go-to cozy treat.

Print