The first time I saw this drink on a holiday menu in Asia, I didn’t even know how to pronounce “mille-feuille.” I just knew I wanted it. Hazelnut praline, oatmilk, flaky pastry on top, it felt like a latte and dessert all in one, with just enough fancy French flair to make me grin while sipping it barefoot on my porch. I’d never flown to Singapore for coffee, but for this? I thought about it.
If you’ve also fallen under the spell of Starbucks’ Hazelnut Praline Mille-Feuille Oatmilk Latte, you know it’s not just a seasonal sip. It’s a texture thing, a flavor thing, a nostalgia-wrapped-in-foam thing. And now, you don’t need a passport or a barista to get that same cozy-luxury feeling at home.
This homemade version delivers everything, sweet hazelnut caramel sauce, silky oatmilk, a good hit of espresso, a soft whipped cream float, and the most fun part: golden flakes of puff pastry sprinkled on top like winter confetti. It’s rich but not heavy, crisp but not cloying. You can serve it hot, iced, or blended, just like the original.
Table of Contents
How to Make Hazelnut Praline Mille-Feuille Oatmilk Latte
Start by making a quick stovetop hazelnut praline sauce, kind of like a nutty caramel. You’ll layer it with espresso and oatmilk, then top it off with lightly sweetened hazelnut whipped cream and buttery shards of baked puff pastry. Sounds extra, but honestly? It’s a cozy little ritual that feels way fancier than it is.
Nutrition Facts (per 16 oz serving)
- Calories: 290
- Total Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 30 g
- Sugar: 24 g
- Protein: 4 g
- Caffeine: ~75–90 mg (depending on espresso strength)
- Sodium: 115 mg
- Cholesterol: 25 mg
- Fiber: <1 g
Ingredients (for 2 lattes)
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes (for praline sauce + baking pastry)
- Assembly Time: 5 minutes
- Total Time: 25–30 minutes
Hazelnut Praline Sauce
- ¼ cup sugar
- 2 tbsp water
- ¼ cup heavy cream (warm)
- 1 tbsp unsalted butter
- ¼ cup smooth hazelnut butter or praline paste
- ½ tsp vanilla extract
- Small pinch fine salt
Mille-Feuille Topping
- 1 sheet puff pastry (store-bought, thawed)
- 1 tbsp sugar
- Tiny pinch of flaky sea salt (optional)
Hazelnut Whipped Cream
- ½ cup heavy cream
- 1 tbsp cooled hazelnut praline sauce
- 1 tsp powdered sugar
Latte Base (per drink)
- 2 shots espresso (or ¼ cup strong brewed coffee)
- 1 cup oatmilk (barista blend preferred)
- 2–3 tbsp hazelnut praline sauce
- Optional: 1 tsp caramel sauce for drizzle
Tools You’ll Need
- Small saucepan
- Baking tray and parchment
- Mixer or whisk
- Blender (for iced/frappé version)
- Espresso machine or moka pot
- Milk frother or small pot
- Glasses or mugs (12–16 oz)
Instructions
1. Make the Hazelnut Praline Sauce (10 min)
Add sugar and water to a small saucepan. Bring to a simmer over medium heat, without stirring, until golden. Carefully whisk in warm cream (it will bubble). Stir in butter, hazelnut butter, vanilla, and a pinch of salt. Simmer a minute until glossy. Set aside to cool slightly.
2. Bake the Puff Pastry Crunch (15–18 min)
Preheat oven to 200°C (400°F). Lay the puff pastry flat on parchment, dock it with a fork, sprinkle with sugar and salt. Place another tray on top to keep it flat. Bake 12 minutes, uncover, and bake 3–5 more until golden. Cool and break into thin shards.
3. Whip the Hazelnut Cream (2 min)
In a cold bowl, beat the cream, sugar, and 1 tbsp praline sauce until soft peaks form. Don’t overwhip, it should melt softly into your drink.
Build It Three Ways
Hot Version
Add hazelnut praline sauce to a mug. Pour in espresso and stir. Steam oatmilk to 60°C and froth lightly. Pour over coffee, top with whipped cream and pastry shards.
Iced Version
Fill a glass with ice. Stir hazelnut sauce into cold oatmilk. Pour over ice, then add espresso. Top with cream and pastry crunch. Add a caramel drizzle if you like.
Blended (Frappé-Style)
Blend oatmilk, espresso, hazelnut sauce, and ice until smooth. Pour into a tall glass. Top with hazelnut cream and pastry flakes.
Tips for the Best Copycat Experience
- Use barista-style oatmilk for proper froth and texture.
- Chill glasses or mugs for iced versions to keep things frosty.
- Don’t skip the puff pastry shards, they’re the magic.
- Add the cream and topping right before serving to keep the crunch alive.
- Make extra hazelnut sauce. You’ll want it on ice cream, trust me.
What to Serve With
For something crunchy and cozy:
- Almond biscotti or hazelnut shortbread: The nuttiness doubles down on the latte’s flavor profile while offering a crisp, buttery texture on the side.
- Crispy croissant twists or palmier cookies: These echo the pastry theme and are perfect for dipping into the foam if you’re feeling indulgent.
Sweet but light bites:
- Poached pear slices with cinnamon: Their mellow, spiced fruitiness doesn’t overpower the drink and feels wintery without being too sweet.
- Dark chocolate-covered pretzels: Salty, sweet, crunchy. An absolute yes with the praline notes. They balance the sweetness with a grown-up edge.
Savory companions:
- Mini ham and cheese croissants: If you’re making this latte a brunch treat, this combo works like magic. Buttery, salty croissant with creamy, nutty coffee, it’s a Parisian breakfast in disguise.
- Grilled cheese with a hint of mustard: It sounds odd until you try it. The savory warmth of cheese and crisp bread plays so well with the nutty sweetness in the drink.
Variations
Hazelnut Mocha Mille-Feuille Latte
Add 1 tsp cocoa powder to the sauce and dust the cream with chocolate shavings. Hazelnut meets chocolate in a Ferrero-Rocher-style hug.
Dairy-Free Dream
Use full-fat coconut cream for the whipped topping and dairy-free butter in the sauce. Oatmilk stays as is. Still rich, still dreamy.
Gingerbread Praline Latte
Stir a pinch of cinnamon, nutmeg, and ground ginger into the praline sauce for a spiced holiday twist.
Iced Brown Sugar Hazelnut Latte
Swap half the hazelnut sauce for brown sugar syrup. Add a splash of vanilla. Skip the pastry topping for a sleek, coffee-forward feel.
Boozy Holiday Latte
Add a shot of Frangelico or Irish cream to the hot version. Sip slowly and watch the snow fall, or at least pretend.
Ingredient Substitutes
Hazelnut Butter / Praline Paste
Original: Smooth hazelnut butter or French-style praline paste
Swap with: Nutella (will be sweeter and chocolatier), almond butter (for a different nut vibe), sunflower seed butter (for nut-free)
Puff Pastry
Original: Frozen butter puff pastry, baked and broken into shards
Swap with: Store-bought palmiers, crumbled graham crackers, or feuilletine flakes (if you find them at a baking shop)
Heavy Cream
Original: Used for sauce and whipped topping
Swap with: Coconut cream (dairy-free), evaporated milk (in sauce), or skip the whip for a simpler drink
Espresso
Original: 2 shots
Swap with: Strong moka pot brew, cold brew concentrate (for iced), or instant espresso (½ tsp in ¼ cup hot water)
Oatmilk
Original: Barista-style oatmilk
Swap with: Almond milk (lighter), soy milk (more body), full-fat dairy milk (if you’re not dairy-free)
Honest Review
After a few tries and tweaks, this homemade Hazelnut Praline Mille-Feuille Oatmilk Latte comes surprisingly close to the Starbucks holiday original. The sauce is rich and nutty, just like the one they drizzle in store, sweet but not cloying, with that caramel-hazelnut depth you expect from a praline base. The oatmilk keeps things creamy without feeling heavy, and when topped with hazelnut whipped cream and those flaky pastry shards? It’s got all the drama of a seasonal coffee drop without the $8 price tag or the long line.
Does it match Starbucks 100%? Not quite. They probably use a specialty flavor syrup and maybe even a bit of stabilizer magic in the cream and toppings. The texture of the store-bought puff crunch is also thinner and more uniformly crispy, likely from some commercial pastry wizardry. But flavor-wise, this copycat absolutely delivers. You get the same warm, cozy, dessert-like vibe, like sipping praline pie in a mug.
If you’re craving something nutty, luxe, and fun to make (especially when it’s cold out), this one is worth keeping in rotation. Plus, you get to eat flaky pastry bits straight off the baking tray. No regrets.
Ingredients
- ¼ cup sugar
- 2 tbsp water
- ¼ cup heavy cream (warm)
- 1 tbsp unsalted butter
- ¼ cup smooth hazelnut butter or praline paste
- ½ tsp vanilla extract
- Small pinch fine salt
- 1 sheet puff pastry (store-bought, thawed)
- 1 tbsp sugar
- Tiny pinch of flaky sea salt (optional)
- ½ cup heavy cream
- 1 tbsp cooled hazelnut praline sauce
- 1 tsp powdered sugar
- 2 shots espresso (or ¼ cup strong brewed coffee)
- 1 cup oatmilk (barista blend preferred)
- 2–3 tbsp hazelnut praline sauce
- Optional: 1 tsp caramel sauce for drizzle
Instructions
Add sugar and water to a small saucepan and bring it to a simmer over medium heat without stirring until it turns a rich golden color. Carefully whisk in the warm cream, it’ll bubble up quickly, then stir in butter, hazelnut butter, vanilla, and a small pinch of salt. Let it simmer for about a minute until it becomes smooth and glossy, then set it aside to cool slightly.
Preheat your oven to 200°C (400°F) and line a tray with parchment paper. Lay the puff pastry flat, dock it with a fork, and sprinkle lightly with sugar and salt. Place another baking tray on top to keep it flat while baking. Bake for about twelve minutes, remove the top tray, and bake another three to five minutes until golden and crisp. Let it cool completely, then break it into delicate shards for garnish.
In a cold mixing bowl, whip the cream, sugar, and a tablespoon of your hazelnut praline sauce until soft peaks form. Stop before it gets too stiff, the goal is a silky, melt-in-your-mouth texture that will blend beautifully into your drink.
Notes
Calories: 290 Total Fat: 16 g Saturated Fat: 7 g Carbohydrates: 30 g Sugar: 24 g Protein: 4 g Caffeine: ~75–90 mg (depending on espresso strength) Sodium: 115 mg Cholesterol: 25 mg Fiber: <1 g
