Praline Coffee

  • {0} pers.1
  • DifficultyBeginner
  • Prep time


  • 2 x 40 ml espressi
  • 25 g praline powder (see tip below)
  • 40 ml + 20 ml milk
  • 1 tsp pralinette (chopped hazelnuts, toasted and lightly carmamelised - see tip below)
  • 20 ml toasted hazel nut syrup
  • 1 small dry meringue


  • In a saucepan, gently heat the 20 ml milk and incorporate the praline powder until it is dissolved.
  • Froth the remaining 40 ml milk directly in the glass with the nozzle, then add the praline milk.
  • Pour the espressi into the milk mixture.
  • Decorate your coffee with pralinette, broken meringue pieces and a drizzle of toasted hazel nut syrup.


If you can’t fi nd pralinette, dry fry 1 tsp crushed hazel nuts with 1 tsp sugar until they are caramelised. If you can’t fi nd praline powder, place 25 g sugar and 25 g toasted hazelnuts and almonds in a pan over a medium heat. Leave the sugar to melt and the mixture to caramelise to a golden brown colour, swirling the pan occasionally (do not stir). Remove from the heat and pour into a tray covered with n non-stick baking paper. Leave to cool completely and blend in a food processor or grinder until a fi ne powder.