Toffee Nut Latte Recipe

This is a straightforward homemade version of the Starbucks Toffee Nut Latte — creamy espresso meets buttery toffee syrup with a subtle almond warmth. Cosy, sweet, and totally doable with pantry bits and a few toffees nicked from the bottom of the tin.

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins (for syrup)
• Flavor: sweet, nutty, buttery, creamy
• Great for: winter mornings, festive treats, avoiding Starbucks queues

Why I Like This Recipe

I made this on a Tuesday morning when I was too broke to order delivery and too grumpy to wear a bra in public. Pulled a bag of toffees from the junk drawer, frothed some milk with a whisk (yes, manual labour), and the result? A mug of pure seasonal magic. Warm, a little nutty, a little nostalgic — like a hug from a friend who smells like sugar and wears knitted jumpers unironically.

Ingredients

For the Toffee Nut Syrup:

• 200ml water
• 200g caster sugar
• 80g soft toffees — Werther’s Soft work great
• 1 tsp almond extract — that’s the nut part

For the Latte:

• 1 double espresso (or 60ml strong brewed coffee)
• 250ml whole milk — or oat if you’re being a modern queen
• Whipped cream (optional, but c’mon)
• Chopped nuts and/or toffee pieces — go wild

How To Make Toffee Nut Latte

1. Make the syrup: Throw water, sugar, and toffees in a saucepan. Medium heat.
   Let it bubble, then simmer for 10 minutes until melted and slightly thick.
   Take off heat. Stir in almond extract. Let it cool.
2. Note: This syrup makes enough for several lattes — stash it in the fridge and feel smug.
3. Build your base: Pour 2 tbsp of your homemade toffee nut syrup into a tall mug or glass.
4. Add espresso: Pour it right over the syrup. Stir it like you mean it.
5. Froth the milk: Use a steam wand or just heat it in a saucepan and whisk the heck out of it. (You’ll break a sweat, but it’s worth it.)
6. Assemble: Slowly pour frothed milk into the mug. Try to hold the foam back for a sec, then spoon it over the top.
7. Top it off: Dollop of whipped cream. Sprinkle of chopped nuts. Maybe crumble a toffee if you’re feeling dramatic.

Tips for Success

• Use soft toffees — hard candy takes forever to melt.
• Let the syrup cool before bottling or it’ll steam up and separate.
• Almond extract is strong — 1 tsp is plenty.
• Whole milk = best froth, but oat milk does well too.
• The syrup keeps for 2 weeks in the fridge, so double it if you’re hooked.

Storage and Reheating

• Toffee Nut Syrup: Keep in a jar or bottle in the fridge for up to 2 weeks. Shake before using — it can settle a bit.
• Reheat Latte (if needed): Microwave gently (30–45 sec). Stir after. Froth dies a little, but taste holds up.

FAQs

Common Mistakes and How to Dodge Them

• Why is my syrup grainy? Didn’t cook long enough or didn’t dissolve sugar fully. Let it simmer till smooth.
• Syrup too thin? Simmer a bit longer. It thickens more as it cools too.
• Milk didn’t froth? Skim milk doesn’t froth well. Use whole milk or barista-style oat milk. Also, heat helps.
• Tastes too sweet? Dial down to 1 tbsp syrup instead of 2 next time. Easy fix.
• Toffee didn’t melt? Heat not high enough or using hard candies. Stick to soft toffees for best results.

Nutrition Facts (Per Latte)

• Calories: ~280 kcal
• Carbs: 36g
• Protein: 6g
• Fat: 12g
• Sugar: 30g
• (Yes, it’s a treat. No, I don’t care.)