This roasted hazelnut coffee syrup is a total game-changer for your morning coffee or lattes!
It’s rich, nutty, and lightly sweetened—just like the fancy coffee shop versions but made right in your own kitchen.
Plus, it’s super easy to make, and you only need a few simple ingredients.
Your family and friends will love it (and trust me, kids love adding it to their hot chocolate!).
Let’s dive in so you can level up your drinks at home!
What You’ll Need
- 1 cup granulated sugar
- 1 cup water
- 1/3 cup roasted hazelnuts (roughly chopped)
- 1/2 tsp pure vanilla extract
Pro Tips
- Toast the hazelnuts: If your hazelnuts aren’t pre-roasted, toast them for 5-7 minutes at 350°F to bring out their flavor. It’s worth it!
- Strain well: Use a fine-mesh strainer or cheesecloth to remove all nut bits for a smooth syrup.
- Don’t boil too long: Boil just until the sugar is dissolved, so your syrup stays light and not too thick.
- Double batch it: This syrup keeps for weeks in the fridge, so make extra for gifting or future use!
- Customize sweetness: Like it less sweet? Reduce the sugar slightly—it’s very forgiving.
Tools You’ll Need
- Saucepan
- Fine-mesh strainer or cheesecloth
- Wooden spoon
- Measuring cups and spoons
- Glass jar or bottle for storage
Substitutions & Variations
- No hazelnuts? Swap with almonds or pecans for a different nutty twist.
- Vanilla-free? Skip it or use hazelnut extract for an extra punch.
- Sugar alternatives: Use brown sugar for a deeper flavor or a sugar-free sweetener for a low-calorie option.
- Caffeine kick: Add a pinch of instant coffee granules for a mocha-hazelnut vibe.
Make-Ahead Tips
This syrup stores beautifully! Make it up to 2 weeks in advance and keep it in the fridge in an airtight container.
How to Make Roasted Hazelnut Coffee Syrup
1. Combine water, sugar, and hazelnuts in a saucepan:
Add 1 cup water, 1 cup sugar, and 1/3 cup roasted hazelnuts to a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Simmer and infuse:
Once the sugar dissolves, reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. This allows the hazelnut flavor to infuse into the syrup.
3. Strain the syrup:
Remove the saucepan from heat and carefully strain the syrup through a fine-mesh strainer or cheesecloth into a clean bowl or measuring cup. Discard the hazelnut pieces.
4. Add vanilla extract:
Stir in 1/2 teaspoon of vanilla extract into the strained syrup for a warm, aromatic touch. Let it cool completely.
5. Store and enjoy:
Once cooled, transfer the syrup to a glass bottle or jar with a lid. Store in the fridge and use as needed!
Leftovers & Storage
Keep your syrup in an airtight container in the fridge for up to 2-3 weeks. If it starts to crystallize, warm it gently on the stove or in the microwave to dissolve the sugar.
Conclusion
And there you have it—your own homemade roasted hazelnut coffee syrup!
It’s the perfect way to add a cozy, nutty sweetness to your coffee, lattes, or even desserts.
I’d love to hear how you use it—drop a comment and let me know how it turns out or if you’ve got any questions.
Happy sipping! ☕✨