Warm Up with a Spiced Hazelnut Oatmilk Cappuccino at Home!

Ever have one of those mornings where nothing (I mean nothing) will warm you up? The Spiced Hazelnut Oatmilk Cappuccino is my absolute heater, especially when I’m craving something cozy but don’t want to put shoes on. You know, like… venturing out just to pay five bucks for a coffee that you could’ve totally made better at home? Same. Plus, you can riff on this recipe like wild (just peek at my go-to for a deliciously creamy vanilla chai oatmilk latte recipe or even an iced apple crisp oatmilk shaken espresso recipe). Once you nail this, making dreamy oatmilk lattes or any fancy, spiced drinks is a breeze.

Ingredients for the syrup

Now, don’t worry, this syrup won’t have you chasing rare spices all over town. Just grab these from your pantry. Seriously, no need to go full five-star restaurant.

For the Spiced Hazelnut Syrup:

• 1/2 cup hazelnuts, roughly chopped (no need to get fancy)
• 1 cup water
• 1/2 cup brown sugar (I’ve used the light stuff, but dark works if you want it deeper)
• 1 tsp cinnamon (ground is fine)
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• Pinch salt

And yeah, if your hazelnuts have the skins on? No biggie. Everything gets strained.

Step By Step Guide

Okay, here comes the magic. Not hard, promise! Just, heads-up, your kitchen’s gonna smell amazing.

Start by dumping hazelnuts in a small saucepan with the water, brown sugar, cinnamon, nutmeg, cloves, and salt. Stir it up and bring to a simmer for 7-9 minutes. Stir sometimes (I mean, literally, turn on a podcast and forget it for a bit).
Once it’s looking syrupy and your house smells like a fancy café, take it off the heat. Let it hang out for another few minutes, then strain everything through a fine mesh strainer (or cheesecloth, or honestly, a coffee filter if that’s what you have).
You now have spiced hazelnut syrup. Pop it in a jar.

To make the Spiced Hazelnut Oatmilk Cappuccino, brew a shot or two of espresso. Not fancy? Use strong brewed coffee. Pour the coffee in your favorite mug, add about 2-3 tablespoons of syrup (more, less, you do you). Steam or froth oat milk until it’s thick and foamy, then pour over top. Sprinkle a dash more cinnamon if you’re feeling cute.

Boom, café vibes at home.

Storage Tips

Not gonna lie, this syrup is awesome in nearly anything. You can stash it in the fridge for up to two weeks. Just pop your syrup in a clean mason jar or old jam jar. Nothing fancy.

If you notice weird smells or mold, just, obviously, toss it. But mine never lasts that long. You can also freeze the syrup in little ice cubes for longer storage. I do that sometimes when I accidentally go overboard making a batch (which, uh, is often).

If you want to test this syrup with different drinks, I highly recommend using it in the iced gingerbread oatmilk chai latte Starbucks copycat for a real twist.

How to Froth Oat Milk

Okay, some people say oat milk is hard to froth. I disagree (strongly!). It’s not gonna do the cow-milk-stiff-peaks thing, but it gets plenty creamy for home drinks.

Just pour your oat milk in a little pot and heat until it’s just warm (don’t boil it, trust me). Use a hand frother, or if you have none, shake it in a mason jar (lid on, please). Or even whisk it vigorously—back and forth like you’re mad at it. The key? Use barista-style oat milk or any brand that says “best for frothing”—it’ll keep from separating, which is a buzzkill.

If that still doesn’t work, maybe your oat milk is weird. Try another brand.

Here’s a quick look at popular oat milk brands and their frothiness:

Brand	Froths Well?	Notes	Personal Score (out of 5)
Oatly Barista	Yes	Super creamy, best texture	5
Califia Farms Barista Blend	Pretty good	Foams quick, tastes mild	4
Planet Oat	Mediocre	Less creamy, slightly separates	3

Expert Tips

I swear by toasting the hazelnuts (even in a dry skillet for 3 minutes) before making the syrup. It kicks the flavor up wild.

For a really rich cappuccino, use a dark roast espresso pod or whatever coffee is lowest in your freezer. Don’t overthink it.

Try blending the syrup into iced coffee or lattes. I even used a drizzle on pancakes—yum.

If you need inspiration for fun oatmilk drinks, the savor your day apple crisp oatmilk frappuccino copycat is another showstopper.

I made this recipe on a cold rainy Sunday—my place smelled so cozy and the drink tasted like a hug in a mug. Will make again!

Serving Suggestions

Just a few ideas to jazz up your Spiced Hazelnut Oatmilk Cappuccino:

• Add a sprinkle of cocoa powder or cinnamon on top.
• Pair with biscotti, shortbread, or any snack lurking in your cupboards.
• Make it iced for a summer version—chill the espresso, pour syrup, add ice, then cold-frothed oat milk.

Common Questions

Can I use store-bought hazelnut syrup?

You totally can, but it’s never quite as warm-and-cozy. Fresh spices make a difference (promise).

Can I make this without espresso?

Absolutely! Just use very strong brewed coffee. Not everyone has a machine lying around.

Is this syrup good in other drinks?

Heck yes. Drizzle in oatmilk lattes, chai, or even add some to the savoring iced pecan crunch oatmilk latte Starbucks copycat for a wild combo.

What if I’m allergic to hazelnuts?

Walnuts or almonds work. Or just stick to the spices, you’ll still get a super cozy vibe.

How do I keep the oat milk from separating?

Use barista-style brands and avoid overheating. Low and slow is better.

Try It and Sip in Style

With all these tips, you’ve got zero excuses—not trying a Spiced Hazelnut Oatmilk Cappuccino at home is flat-out missing out. And if you wanna jump into other fun drinks, check out Iced Cherry Chai Latte with Oatmilk or explore quirky caffeine options at Philz Coffee | Coffee Shops, Subscriptions, Customized Blends. Either way, customize, sip, and bask in your skills. Get outta here and try it already!

Print