Skip to content
Online Coffee Guide

Coffee Drink

Chestnut Praline Latte: Recipe with Real Chestnut Spread

This chestnut praline latte blends sweetened chestnut spread into espresso and milk, with a small praline-syrup accent. The spread gives it an earthy, nutty flavor and fuller body than a syrup-only latte.

By Mara EllisonReviewed by Online Coffee Guide editorial teamPublished Updated 5 min read
Latte art in a gray ceramic cup beside chestnuts and a spoonful of brown spread.
Open full size

Drink Snapshot

Caffeine
75 mg reference36 g prepared espressoBeans and extraction affect caffeine.
Calories
170 kcalEstimated named spread and syrup serving; no toppingsCounts all measured ingredients served.
Serving, sugar and sources
Serving
36 g espresso + 160 g (⅔ US cup) whole milk + 20 g (0.71 oz) chestnut spread + 5 ml (1 US tsp) praline syrup
Made with
Espresso, milk, sweetened chestnut spread and praline syrup
Sugar
22.0 g total. Estimated total includes 10.0 g from spread, 3.8 g from syrup and 8.1 g from milk.
Preparation
About 5 minutes; equipment and spread ready

Clément Faugier and Monin US labels plus USDA composition records, checked 26 September 2026. These figures describe this home recipe. See the full calculation or label comparison.

Key Takeaways
  • Choose sweetened chestnut spread when you want real chestnut flavor and extra body; a clear syrup gives a lighter texture.
  • Keep praline as an accent if you want the chestnut to remain recognizable.
  • Whisk the chestnut spread into hot espresso before adding milk to smooth out lumps.
On This Page10 Sections

Choosing Chestnut Praline Latte Ingredients

Buy sweetened chestnut spread for this recipe. Also sold as crème de marrons, it brings chestnut solids as well as sweetness.

Our named spread, Clément Faugier Crème de Marrons, lists chestnuts first, along with sugar, candied chestnuts and vanilla. A separate 5 ml (1 US tsp) portion of Monin US Praline Syrup adds a caramel-and-pecan-style flavor accent. That flavor description does not mean the syrup contains pieces of pecan.

Choosing a chestnut ingredient for coffeeScrollable table
Choosing a chestnut ingredient for coffee
IngredientWhat it changesUse in this recipe
Sweetened chestnut spreadAdds chestnut solids, sweetness and bodyThe measured 20 g (0.71 oz) ingredient
Unsweetened chestnut puréeSupplies chestnut with a different sugar level and textureNeeds a separately balanced recipe
Chestnut-flavored syrupSupplies a liquid flavoring; ingredients varyNot gram-for-gram equivalent to spread
Hazelnut syrupGives another nut-style flavorMakes a hazelnut drink, not the same chestnut recipe

The distinction matters when shopping online: “chestnut cream” can mean sweetened spread, while a jar labeled purée may be unsweetened. Read the ingredient list before choosing. For another nut-flavored espresso drink, see hazelnut latte.

What Does Chestnut Praline Latte Taste Like?

Sweetened chestnut spread gives this latte a mellow, earthy nuttiness and a fuller texture than a syrup-only drink. Vanilla in the spread and the small praline addition bring a caramel-and-pecan impression, while espresso leaves a coffee finish through the creamy milk.

I let the chestnut spread lead and use praline syrup more quietly. That gives me a recognizable chestnut latte, rather than several sweet, nutty flavors that are pleasant but difficult to tell apart.

For another drink where the ingredient form matters, compare pistachio latte. Caramel brûlée latte takes the dessert flavor in a different direction without chestnut solids.

Chestnut Praline Latte Recipe

Recipe

Chestnut Praline Latte with Chestnut Spread

Makes:
1 serving
Time:
About 5 minutes; equipment ready

Ingredients

  • 18 g coffee, ground for espresso, to yield 36 g brewed espresso
  • 160 g (⅔ US cup) cold whole milk
  • 20 g (0.71 oz) Clément Faugier Crème de Marrons sweetened chestnut spread
  • 5 ml (1 US tsp) Monin US Praline Syrup

Equipment

  • Espresso machine and grinder
  • Scale, syrup measure and small whisk
  • Milk pitcher and thermometer, or small pan and handheld frother
  • 250 ml (8.5 US fl oz) heatproof cup
  • Espresso basket suited to 18 g and tamper
  • Small heatproof pouring cup for the espresso
  • Spoon

Method

  1. Measure the flavorings. Put 20 g (0.71 oz) sweetened chestnut spread and 5 ml (1 US tsp) praline syrup in the warmed cup.
  2. Mix the chestnut base. Brew 18 g ground coffee to 36 g espresso, then gradually whisk it into the spread until smooth.
  3. Texture the milk. Steam 160 g (⅔ US cup) cold whole milk to 60–65°C (140–149°F) with fine, pourable foam. Turn off the steam before removing the wand. If the portion is too small for your wand, warm it in a small pan and froth briefly.
  4. Combine. Swirl the milk and pour the whole portion into the chestnut coffee. Stir gently.

Estimated nutrition: 170 kcal; 22 g total sugar. Per latte, using whole milk, Clément Faugier Crème de Marrons and Monin US Praline Syrup.

Recipe notes

Contains milk and chestnuts. Check all current labels and any added toppings.

Use sweetened chestnut spread, not plain purée. Milk is weighed before steaming; all is served.

The espresso method covers the coffee preparation. Use smooth, sweetened chestnut spread; a coarse spread will carry its texture into the drink. Follow opened-product storage instructions on the jar and bottle.

Sweetened chestnut spread and praline syrup whisked smooth with espresso before fine steamed milk is added.
Open full size
Whisk the sweetened chestnut spread smooth with espresso before adding fine steamed milk.

Iced Chestnut Praline Latte

Whisk 20 g (0.71 oz) chestnut spread and 5 ml (1 US tsp) praline syrup into 36 g hot espresso. Let the smooth mixture cool briefly. Add 120 g (4.2 oz) ice and 120 g (½ US cup) cold whole milk to a 350 ml (11.8 US fl oz) glass, pour in the chestnut coffee and stir thoroughly.

Using less milk leaves space for the ice. This version is estimated at 145 kcal and 19.9 g total sugar with the named products. Its reference caffeine remains 75 mg. Mixing the spread into the warm coffee first matters more than preserving attractive layers; stir again if chestnut solids settle. See iced latte for the unflavored base.

How This Differs from the Starbucks Drink

Starbucks' 2024 holiday description presents its Chestnut Praline Latte as espresso and steamed milk with caramelized-chestnut and spice flavors, finished with whipped cream and spiced praline crumbs. It returned to U.S. coffeehouses on December 2, 2025. Our version uses a measured chestnut spread and no topping.

If ordering at a café, check its current regional menu for sizes, ingredients, allergens and seasonal availability.

Whipped cream, cinnamon or praline crumbs can be optional additions, and can be counted separately from the base recipe. Toppings can introduce additional ingredients and allergens.

Adjusting Chestnut Praline Latte Sweetness and Texture

Chestnut latte adjustments
Chestnut latte adjustments
Problem or preferencePractical adjustment
Too sweetOmit the 5 ml (1 US tsp) praline syrup; this becomes a simpler chestnut latte, estimated at 155 kcal and 18.1 g sugar
Lumps in the cupAdd hot espresso gradually and whisk the spread smooth before adding milk
Slight settling as it standsStir again; the recipe contains actual chestnut solids
Want more coffee presenceCheck the espresso extraction first, then change one ingredient at a time
Only have unsweetened puréeUse a recipe developed for it; this spread's sweetness and nutrition no longer apply

The syrup-free option loses the praline accent as well as some sugar. To change the milk, use a carton suitable for your preparation and recalculate its portion; replacing dairy does not remove the chestnuts.

Chestnut Praline Latte Calories and Caffeine

The main hot serving is estimated at 170 kcal, 22.0 g total sugar and 75 mg reference caffeine. It contains milk and chestnuts. Monin’s formulation note used for this guide identifies its US Praline Syrup as a product without nut allergens, but that product-specific statement does not make this chestnut-spread recipe nut-free. Check the physical labels and preparation separately.

Serving calculation and source assumptions

Clément Faugier's 450 g jar record lists 270 kcal and 50.2 g sugar per 100 g. The 20 g spread contributes 54 kcal and 10.04 g sugar. Monin US Praline Syrup lists 90 kcal and 23 g sugar per 30 ml: 5 ml adds 15 kcal and about 3.83 g sugar.

USDA whole milk, NDB 01077, contributes 97.6 kcal and 8.08 g sugar for 160 g, using 61 kcal and 5.05 g sugar per 100 g. Prepared espresso, NDB 14210, contributes 3.24 kcal for 36 g. The hot total is 169.84 kcal and 21.95 g sugar before rounding.

Using 120 g milk gives the iced version 145.44 kcal and 19.93 g sugar. Omitting syrup from the hot drink gives 154.84 kcal and 18.12 g sugar. All figures include milk sugar.

USDA's generic espresso reference, 212 mg caffeine per 100 g, gives 76.32 mg for 36 g, rounded to 75 mg. This is calculated reference caffeine, not a measured home extraction.

Common Questions

Does this chestnut praline latte contain real chestnuts?
Yes. The named sweetened chestnut spread contains chestnuts. Other café drinks and syrups can use different formulations, so check their own ingredient lists.
Can I make a chestnut praline latte without praline syrup?
Yes. Keep the chestnut spread, espresso and milk quantities. It becomes a simpler chestnut latte; the lower calorie and sugar estimate is given above.
Is chestnut spread the same as chestnut purée?
Not necessarily. This recipe uses sweetened crème de marrons. An unsweetened purée has different sweetness and composition and needs a separately balanced recipe.
Can I make a vegan chestnut praline latte?
For a vegan variation, replace the whole milk with 160 g (5.6 oz) plant drink and choose chestnut spread and praline syrup with suitable ingredient labels. Follow the plant drink's heating directions and use its label for nutrition. The chestnuts remain in the drink.
Can a chestnut praline latte be decaf?
Yes. Substitute decaf espresso. Decaf may still contain caffeine.

Editor's Take

Sources and Further Reading

View 8 references