Nectar of the Gods: Chocolate Caramel Hazelnut Latte

Chocolate. Caramel. Hazelnut. Coffee. Four words that already induce salivation at their very mention, but string them together and you may start to drool a little. This is a recipe I adapted from Bobby Flay….and what makes my recipe better is when you store the extra chocolate-caramel sauce in the fridge, it crystallizes and makes chocolate caramel fudge. WHO DOESN’T WANT FUDGE?! Not that I’m saying I’m better than Bobby or anything, but I’ll let you be the judge. Comment below and let us know how yours turns out!


Chocolate Caramel Hazelnut Latte


1/2 stick butter

3/4 cup packed brown sugar

1/8 tsp salt

1/2 cup heavy whipping cream

1/2 cup chocolate chips

1 1/2 cups brewed hazelnut coffee, hot

1/2 cup whole milk

1/2 cup whipped cream

Cocoa powder (optional)


To make the caramel chocolate sauce: Combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted, increase the heat to medium and bring to a boil. Boil for 10 minutes. Stir in chocolate.


To assemble the lattes: Heat the milk in the microwave or on the stove until boiling. In a mug, mix 1/4 cup of the caramel chocolate sauce with 1/4 cup of the hot milk. Pour in 3/4 cup of the hot coffee and mix with a spoon until well blended. Top with whipped cream and a dusting of cocoa powder.

Now isn’t that just one gorgeous cup of coffee?

IMG_2353 (2)


All my love and a little butter,

Olivia Birlson

Senior in Dietetics and the Certificate in Entrepreneurship Program at Purdue University

Cooking Instructor





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