Homemade Macadamia Nut Coffee Syrup

Hey there!

If you’re a coffee lover (or just love a good DIY kitchen project), this Macadamia Nut Coffee Syrup is about to be your new favorite thing.

It’s buttery, nutty, lightly sweet, and takes your morning coffee from “meh” to “oh my gosh, I’m a barista now.”

What’s even better?

It’s super simple to make with just a few ingredients!

You can also drizzle this syrup over pancakes, ice cream, or yogurt.

Basically, it’s liquid gold for your kitchen.

Let’s do this!

What You’ll Need

1 cup macadamia nuts (unsalted, raw or roasted)
1 cup water
1 cup granulated sugar
1 tsp pure vanilla extract
Pinch of sea salt

Pro Tips

Toast the nuts for extra flavor – If you’re using raw macadamia nuts, toast them lightly in a pan or oven to bring out that deep, nutty flavor.
Strain well – Use a fine-mesh strainer or cheesecloth to avoid tiny nut pieces in your syrup for that smooth, café-quality finish.
Don’t skip the salt! – Just a pinch makes the flavors pop and balances the sweetness.
Store it properly – Use a clean, airtight jar to keep your syrup fresh and delicious.
Double it up – This recipe can be easily doubled or tripled for gifts or to have on hand for more coffee lovers in the house.

Tools You’ll Need

Medium saucepan
Fine-mesh strainer or cheesecloth
Glass jar or bottle for storing syrup
Wooden spoon or silicone spatula

Substitutions and Variations

Sweetener: Swap granulated sugar for honey, brown sugar, or coconut sugar for a deeper flavor.
Nuts: Try this with hazelnuts, almonds, or pecans if macadamia nuts aren’t available.
Extracts: Add a little almond extract for a nutty twist, or skip vanilla if you want a simpler flavor.

Make-Ahead Tips

This syrup keeps well in the fridge for up to 2 weeks, so you can whip it up in advance and have it ready to go anytime you need it.

How to Make Macadamia Nut Coffee Syrup

1. Toast the macadamia nuts (optional):

If you want a deeper flavor, toast your macadamia nuts in a dry pan over medium heat for 3–5 minutes until fragrant. Let them cool slightly.

2. Simmer the ingredients:

In a medium saucepan, combine water, sugar, macadamia nuts, and a pinch of sea salt. Bring to a gentle boil over medium heat, then reduce to a simmer for 10 minutes, stirring occasionally.

3. Strain the syrup:

Remove the saucepan from heat and let it cool for a few minutes. Strain the syrup through a fine-mesh strainer or cheesecloth into a clean glass jar or bottle, discarding the nuts.

4. Add vanilla:

Stir in the vanilla extract for a warm, fragrant finish.

5. Cool and store:

Let the syrup cool completely before sealing the jar and storing it in the fridge.

Leftovers and Storage Tips

Keep the syrup in a clean, airtight glass jar in the fridge for up to 2 weeks.
Shake or stir before using if it separates a bit over time.

Let’s Make It!

That’s it—so easy, right?

Whether you’re drizzling it in your coffee, over pancakes, or even gifting it to a fellow foodie, this macadamia nut coffee syrup is a guaranteed hit.

When you make it, come back and let me know how it turned out!

I’d love to hear if you added your own twist or used it in a fun new way.