Nutella Latte!

Right off the bat, I should clarify that I am not much a coffee drinker. When I do drink coffees though, I love flavoured, rich, creamy ones! So if you’re a coffee snob, this post isn’t really for you :p

If you’re still here, then you like coffees that sound, smell, and taste like dessert! And given my well-known love for Nutella, it’s only right that my first coffee post is about a Nutella latte.

Just look at those rich colours!

If you’d like to make one too, here’s what you need:


A shot of espresso brewed in a Nespresso, some other espresso machine, or a Moka pot

Milk frother


2 Cups


A shot of espresso

1/2 to 3/4 cup Milk

1-3 Tbsp Nutella

Sugar (optional)


1. If you’re using a Moka pot, make up a shot of espresso in it. If you’re using an espresso machine, skip this step.

2. Froth up about a half cup of warm milk. (I use an Aeroccino milk frother and I highly recommend it!) Pour the foamy milk into a cup.

3. Smear your Nutella all over the bottom of a different, preferably wide-bottomed cup. Pour some warm milk into the cup and swirl it about until the Nutella dissolves.

4. Pour the Nutella milk into the cup with the frothed milk.

5. If you made the espresso using a Moka pot, pour the espresso into the cup with the milk.

6. If your using an espresso machine, on the other hand, place the cup with milk in the machine, and let the espresso flow into it.

7. Add some sugar to taste, if you like.

8. Mix it all up and drink up!


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

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