Hazelnut Syrup for Coffee: Easy Homemade Recipe

Hazelnut syrup for coffee adds a warm, nutty sweetness to espresso, lattes, iced coffee, and cold brew. This homemade version keeps the recipe simple by using a basic syrup base flavored with hazelnut extract, a touch of vanilla, and salt.

It is especially useful when you want coffee-shop flavor without buying another bottled syrup. Pair it with our vanilla syrup for coffee, caramel syrup for coffee, or cinnamon dolce syrup for more homemade café drinks.

Why This Hazelnut Coffee Syrup Works

• Simple ingredients
• Quick stovetop method
• Easy to adjust for stronger hazelnut flavor
• Works in hot or cold coffee
• Stores well in the refrigerator

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 1 1/2 teaspoons hazelnut extract, or to taste
• 1/2 teaspoon vanilla extract
• Pinch of salt

How to Make Hazelnut Syrup for Coffee

1. Add sugar and water to a small saucepan.

2. Warm over medium heat, stirring gently until the sugar fully dissolves.
3. Reduce the heat and simmer for 3 to 4 minutes. Avoid a hard boil.

4. Remove from the heat and let the syrup cool for 2 to 3 minutes.

5. Stir in the hazelnut extract, vanilla extract, and salt.

6. Cool completely, then transfer to a clean bottle or jar and refrigerate.

How Much Hazelnut Syrup to Add to Coffee

Start with 1 to 2 teaspoons in an 8-ounce coffee. For a larger latte, 1 tablespoon of hazelnut syrup for coffee is a good starting point. Hazelnut extracts vary in strength, so taste the finished syrup before adding more.

Best Coffee Drinks for Hazelnut Syrup

Hazelnut Latte

Stir the syrup into espresso, then add steamed milk.

Iced Hazelnut Latte

Combine espresso and syrup first, then add ice and cold milk.

Hazelnut Cold Brew

Add the syrup directly to cold brew and finish with a splash of milk or cream.

Hazelnut Mocha

Combine hazelnut syrup with chocolate or mocha syrup for a classic nutty-chocolate combination.

Tips for the Best Flavor

Add extracts after removing the syrup from the heat so their aroma stays more noticeable. Begin with less hazelnut extract if your brand is very concentrated, then add more in small amounts after tasting. A pinch of salt can make the nutty flavor seem fuller without making the syrup taste salty.

Storage

Keep the syrup refrigerated in a clean, airtight container. For best quality, use within about 2 weeks. If you notice an unusual odor, cloudiness, or mold, discard it.

Flavor Variations

• Vanilla hazelnut: increase vanilla to 1 teaspoon.
• Chocolate hazelnut: add a little cocoa or combine with mocha syrup.
• Salted hazelnut: use a slightly larger pinch of fine sea salt.
• Brown sugar hazelnut: replace half the white sugar with light brown sugar.

Recipe Card

Recipe: Homemade Hazelnut Syrup for Coffee

See the recipe card above for timings and servings.

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 1 1/2 teaspoons hazelnut extract
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Dissolve sugar in water over medium heat.
2. Simmer gently for 3 to 4 minutes.
3. Remove from heat.
4. Stir in hazelnut extract, vanilla, and salt.
5. Cool, bottle, and refrigerate.

Calories Card

Estimated calories: about 45 calories per tablespoon.

Nutrition Card

Approximate nutrition per tablespoon: 45 calories, 12 g carbohydrate, 12 g sugar, 0 g fat, 0 g protein. Nutrition varies with final yield and ingredients.

Recipe Development & E-E-A-T Notes

The syrup base is intentionally neutral so hazelnut remains the main flavor. Extract is added after heating because extended cooking can reduce aroma. Taste after cooling, because flavor intensity may become more noticeable as the syrup rests.

Hazelnut Syrup vs. Hazelnut Extract

This recipe makes homemade hazelnut syrup from purchased extract; it does not make the extract itself. Extract is a concentrated flavoring, while syrup combines that flavor with dissolved sugar and water. Avoid swapping them tablespoon for tablespoon in a coffee drink.

Why does my syrup taste too strong?

Extract brands vary. Mix a small spoonful of the cooled syrup into coffee before judging the flavor. If it tastes overpowering, use less syrup in the drink rather than adding more extract to the batch.

Does this extract-based syrup need straining?

No nut solids are added in this method, so straining is unnecessary. Check the extract label for its recommended quantity and ingredient information.

For a chocolate-hazelnut latte, start with 1 teaspoon of this syrup and 1 teaspoon of our mocha syrup for coffee in espresso, then add milk and adjust after tasting. For a molasses-style alternative, try brown sugar syrup.

Frequently Asked Questions

Can I use roasted hazelnuts instead of extract?

You can infuse a syrup with toasted hazelnuts, but the flavor is usually milder and the syrup should be strained carefully. Extract gives a more consistent coffee-shop-style flavor.

Does hazelnut syrup contain nuts?

That depends on the extract or flavoring you use. Check the product label carefully if allergies are a concern.

Can I make it less sweet?

Yes, but reducing sugar significantly can change the syrup’s body and storage life. It is usually easier to use less syrup in the finished drink.

Final Thoughts

Homemade hazelnut syrup for coffee is an easy way to make hazelnut lattes, iced hazelnut coffee, cold brew, and chocolate-hazelnut drinks at home. Adjust the extract gradually so the flavor stays smooth instead of overpowering.

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