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This hazelnut simple syrup is a rich, nutty, and aromatic homemade treat that’s easy to whip up, budget-friendly, and perfect for adding tons of flavor to your morning coffee or latte.
📝 Why You’ll Love This Homemade Hazelnut Syrup
I’m a big fan of making my own coffee syrups. I love adding a few spoonfuls of this to my morning coffee which makes it taste just like a drink from a coffee shop. I love that this is a versatile simple syrup that can be added to hot coffee, iced lattes, or even brushed on cakes!
Plus, the ability to control the ingredients and customize the sweetness level makes this homemade version is what makes it so much better than store-bought syrups.
Ingredients
Ingredient Notes & Substitutions
- Hazelnuts: Toasted or roasted hazelnuts give the syrup an aromatic natural hazelnut flavor. You could technically use only hazelnut extract, but I do feel that whole hazelnuts help add a depth of flavor.
- Hazelnut Extract: This adds tons of flavor! I’ve linked my favorite extract which adds a buttery, rich, and nutty flavor to the syrup.
- Sugar: I used regular cane sugar for the syrup. You can use light brown sugar or coconut sugar like I do in my Brown Sugar Syrup for a rich, caramel-like flavor.
- Vanilla Extract: This is optional, but you can add a touch of vanilla to the syrup for another layer of flavor.
Step-by-Step Instructions
*Ingredient Quantities are in the Recipe Card Below!*
STEP 1: Toast the hazelnuts in a skillet over medium heat for 5 minutes, until fragrant and golden brown.
STEP 2: In a saucepan, whisk together the sugar, water, and toasted hazelnuts. Bring to a simmer then reduce heat and cook for 5-10 minutes.
STEP 3: Remove from heat and stir in the hazelnut extract and pinch of salt.
STEP 4: Strain out the hazelnuts through a fine mesh strainer and transfer syrup to an airtight jar. Cool completely.
Serving & Storage
This homemade hazelnut coffee syrup is super versatile. Use it in hazelnut lattes or try our Starbucks Copycat Hazelnut Shaken Espresso recipe for a coffee shop taste at home.
You could also add it to hot cocoa or hot chocolate. Or pour it over yogurt, oatmeal, pancakes, or ice cream for a yummy hazelnut kick.
Make It Your Own:
- Want your coffee sweeter? Just add more syrup to taste.
- Love some crunch? Sprinkle leftover toasted hazelnuts on top of your drink.
- Feeling fancy? Try a dash of ground cinnamon on your hazelnut shaken espresso.
Storage Instructions:
- Let it cool: Wait until the syrup is room temperature before putting it in the fridge. This keeps it smooth and crystal-free.
- Pick a good container: Pour the cooled syrup into a clean, airtight container or jar.
- Chill it: Pop it in the refrigerator to keep it fresh.
- Use it up: For the best taste, try to use within 1-2 weeks.
Helpful Tips For The Best Hazelnut Coffee Syrup
- Watch it While it Cooks: Keep an eye on the hazelnut syrup as it simmers, stirring occasionally. This prevents the syrup from over-thickening and burning on the bottom of the pot. A gentle simmer is key – you want to see small bubbles, not a rolling boil.
- Test for Thickness: The syrup will thicken more as it cools to room temperature. Keep this in mind when making the syrup by removing it from the heat when it coats the back of a spoon. To test, dip a spoon in the syrup and run your finger through it – if it leaves a clear path, your syrup is ready.
- Make Ahead of Time: This syrup is perfect for preparing at the start of the week. Make a batch on Sunday and enjoy homemade hazelnut-flavored coffee drinks all week long. Just remember to store it properly in the fridge to keep it fresh and tasty.
More Simple Syrups to Try
Hazelnut Simple Syrup for Coffee
Rate this RecipeIngredients
- 1 cup hazelnuts, roughly chopped
- 1 cup granulated cane sugar
- 1 cup water
- 1 tsp hazelnut extract
- Pinch of salt
- ⅛ – ¼ tsp vanilla extract, optional
Instructions
- Toast the Hazelnuts: Add the chopped hazelnuts to a large skillet and toast over medium heat for 5 minutes, stirring occasionally, until golden brown and fragrant.1 cup hazelnuts
- In a small saucepan, whisk together the sugar, water, and hazelnuts.1 cup granulated cane sugar, 1 cup water, 1 cup hazelnuts
- Bring to a simmer over medium low heat. Once simmering, reduce to low and cook for 5-10 minutes, stirring occasionally. Don’t let the syrup boil. The syrup should begin to thicken.
- Remove from the heat and add the hazelnut extract, pinch of salt, and vanilla extract (if using).1 tsp hazelnut extract, Pinch of salt, ⅛ – ¼ tsp vanilla extract
- Strain the syrup to remove the hazelnuts and transfer to a clean, airtight jar. You can use the leftover ‘candied’ hazelnuts as salad toppers, in oatmeal and more!
- Let cool completely at room temperature. The syrup will continue to thicken as it cools.
- Store in an airtight container in the fridge for 1-2 weeks.
Did You Make This?
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Did You Make This Hazelnut Syrup?
I’d love to know! Leave a star rating and comment below!