How to Make Hazelnut Buttercreme Latte (Traditional & Healthy Version)
The Hazelnut Buttercreme Latte is a delightful beverage that reflects Malaysia's evolving café culture, blending global coffee trends with unique local touches. In Malaysia, lattes are enjoyed by people of all backgrounds, often incorporating local flavors and ingredients for a distinctive twist. This recipe uses roasted hazelnuts and a creamy buttercreme froth, elevated with a hint of pandan for an unmistakable Malaysian aroma. Perfect for those seeking a healthier alternative to cafe-style lattes, this Hazelnut Buttercreme Latte recipe is lower in sugar and uses santan (coconut milk) for a rich yet light texture. The drink is smooth, nutty, and aromatic, with just the right balance of sweetness and creaminess. It’s ideal for breakfast or as an afternoon pick-me-up, enjoyed with kuih-muih or on its own. The latte’s multicultural roots are celebrated in its use of both Western and local Malaysian ingredients, making it a popular choice in urban kopitiams and modern cafés alike.
Ingredients
- 2 shots Freshly brewed espresso (Use local Malaysian roast for added aroma)
- 3 tablespoons Hazelnuts (Lightly roasted and unsalted)
- 1 cup Santan (coconut milk) (Light or reduced-fat)
- 1/2 cup Low-fat milk (Can substitute with soy or oat milk)
- 1 leaf Pandan leaf (Knotted, for infusion)
- 2 teaspoons Raw honey (Or gula melaka (palm sugar), finely grated)
- 1/4 teaspoon Vanilla essence
- Pinch Sea salt (To balance flavors)
- As needed Ice cubes (For iced version)
Step-by-step instructions
Step 1 · Roast the hazelnuts in a dry pan over low heat until fragrant and l...
Roast the hazelnuts in a dry pan over low heat until fragrant and lightly golden. Allow to cool, then blend into a fine paste.
Step 2 · In a small saucepan
In a small saucepan, combine santan, low-fat milk, and pandan leaf. Warm gently over medium-low heat, stirring occasionally to infuse the pandan aroma.
Step 3 · Remove the pandan leaf
Remove the pandan leaf. Stir in the hazelnut paste, vanilla essence, raw honey, and a pinch of sea salt. Whisk until fully blended and creamy.
Step 4 · Pull two shots of espresso using your favorite Malaysian coffee beans
Pull two shots of espresso using your favorite Malaysian coffee beans.
Step 5 · Divide the espresso between two serving mugs
Divide the espresso between two serving mugs. Slowly pour the hot hazelnut buttercreme mixture over the espresso.
Step 6 · Froth any remaining milk mixture using a milk frother or whisk unti...
Froth any remaining milk mixture using a milk frother or whisk until bubbly and light. Spoon the froth on top of each latte.
Step 7 · Garnish with a sprinkle of finely chopped hazelnuts or a light driz...
Garnish with a sprinkle of finely chopped hazelnuts or a light drizzle of gula melaka. Serve hot, or add ice cubes for an iced version.
Why this recipe is healthy
Opting for santan and low-fat milk instead of full-cream or sweetened creamers makes this latte lighter and more heart-friendly. Hazelnuts supply plant-based protein and fiber, supporting healthy digestion and satiety. Using raw honey or gula melaka provides a lower glycemic index compared to refined sugars. It’s a delicious, nourishing drink you can enjoy without guilt.
A note on tradition
While lattes are not traditionally Malaysian, their popularity has soared in Malaysia’s vibrant café scene. Local adaptations often incorporate indigenous flavors like pandan, santan, and gula melaka, reflecting the nation's diverse culinary heritage. This Hazelnut Buttercreme Latte is commonly enjoyed during brunch or as a special treat during festive seasons, embodying Malaysia’s love for blending the new with the traditional.