Coffee Hazelnut Syrup Recipe: 7 Easy DIY Barista Tips 2026

Tired of that lackluster latte that doesn’t quite hit the mark? You’re craving a rich, nutty coffee experience, but store-bought syrups often taste artificial and overly sweet. Crafting your own Coffee Hazelnut Syrup Recipe at home is the secret to unlocking that perfect café-quality flavor.

To make coffee hazelnut syrup, you will toast raw hazelnuts to develop a deep, nutty flavor, then simmer them in a simple syrup made from equal parts sugar and water. After a brief infusion, the mixture is strained to create a smooth, aromatic syrup perfect for lattes and coffee. This process ensures a rich, all-natural flavor superior to most commercial options.

Based on a tested recipe refined with barista tips, this guide will show you how to create a delicious, preservative-free syrup. You will discover the simple secrets to achieving a deep, toasted flavor and a silky-smooth texture. Get ready to elevate your daily coffee ritual.

How Do You Make Coffee Hazelnut Syrup That Tastes Better Than Store-Bought?

The secret to a homemade hazelnut syrup that surpasses any commercial version lies in one simple concept: building authentic flavor layers. Store-bought options often rely on artificial flavorings and preservatives, resulting in a one-dimensional sweetness. This Coffee Hazelnut Syrup Recipe, however, is derived from real, toasted hazelnuts. The process of roasting the nuts unlocks deep, aromatic compounds through the Maillard reaction, a step that commercial producers often skip to save time. By controlling the ingredients and the process—from toasting the nuts to creating a perfectly balanced simple syrup—you create a flavor that is richer, more complex, and undeniably superior. This guide will walk you through the seven key barista tips that ensure your DIY hazelnut syrup is perfect every time.

7 Easy DIY Barista Tips for the Perfect Coffee Hazelnut Syrup Recipe

Making a coffee shop-worthy hazelnut syrup recipe at home is easier than you think. It’s not about complicated techniques; it’s about understanding the ‘why’ behind each step. These seven barista tips break down the process, transforming simple ingredients like hazelnuts, cane sugar, and water into a liquid gold for your coffee. From unlocking the deepest toasted hazelnut flavor to ensuring a silky-smooth finish, each tip is a crucial part of our tested recipe. Follow this step-by-step guide to create a syrup that will elevate your morning latte or afternoon cold brew into a gourmet experience.

1. Toast Your Hazelnuts to Unlock Deep, Nutty Flavor

Pin this essential first step to your “Coffee Recipes” board!

This is the most important step for achieving a truly deep and nutty flavor profile. Raw hazelnuts have a mild, green taste, but toasting them transforms their character entirely. The heat initiates the Maillard reaction, creating hundreds of new aromatic compounds that give the nuts their characteristic roasted scent and rich taste. Skipping this will result in a weak, lackluster syrup.

What You Need

• 1 cup raw, unsalted hazelnuts
• A heavy-duty, rimmed baking sheet for even heat distribution

Instructions

1. Preheat your oven to 350°F (175°C).
2. Spread the raw hazelnuts in a single, even layer on the baking sheet.
3. Toast for 10-15 minutes, shaking the pan halfway through, until they are fragrant and a beautiful golden brown.
4. Remove from the oven and let them cool slightly on the pan.

Pro-Tip: Don’t skip removing the skins! Once cooled for a few minutes, wrap the warm hazelnuts in a clean kitchen towel and rub them vigorously. The skins will flake off easily. Removing them prevents bitterness in your final syrup. This is a key step many recipes miss.

2. Crush the Nuts to Maximize Flavor Infusion

Save this tip! Crushing nuts makes all the difference for a rich syrup.

Once your hazelnuts are toasted, you need to break them down to extract more flavor. Leaving them whole significantly limits the surface area that comes into contact with the hot syrup, resulting in a very weak infusion. By coarsely crushing the nuts, you create countless tiny surfaces from which the nutty flavor can infuse into the liquid, creating a much more potent and concentrated final product.

Tools Required

• Toasted, skinned hazelnuts (from Tip 1)
• A small food processor, or a sturdy zip-top bag and a rolling pin/mallet

Steps

1. Place the cooled, toasted hazelnuts into the bowl of a small food processor.
2. Pulse 3-5 times until the nuts are coarsely chopped. You want a mix of fine and coarse pieces, not a powder.
3. If not using a processor, place the nuts in a zip-top bag, seal it, and gently crush them with a rolling pin.

Pro-Tip: Pulsing is key. Over-processing the nuts will turn them into hazelnut butter, which will make your syrup cloudy and difficult to strain. You’re aiming for a texture similar to coarse sand with some larger bits.

3. Create the Perfect 1:1 Simple Syrup Base

The foundation of any great syrup! Pin this for later.

The foundation of any flavored syrup is a good simple syrup recipe. The classic ratio is 1:1, meaning one part sugar to one part water. This creates a syrup that is perfectly sweet but still fluid enough to easily mix into both hot and cold drinks. A richer 2:1 syrup would be too thick and could easily crystallize, while a thinner syrup would dilute your coffee. The 1:1 ratio is the gold standard for beverage syrups.

Ingredients

• 1 cup of water
• 1 cup of cane sugar (or granulated white sugar)
• A heavy-bottom saucepan to prevent scorching

Instructions

1. Combine the sugar and water in the saucepan over medium heat.
2. Whisk gently until the sugar is completely dissolved. The liquid should turn from cloudy to clear.
3. Bring to a boil briefly, then immediately reduce the heat to a low simmer. Do not let it boil for an extended period.

Pro-Tip: Using a heavy-bottom saucepan is crucial. It distributes heat more evenly, which prevents the sugar on the bottom from caramelizing too quickly or burning, ensuring a clean, pure flavor for your syrup.

4. Infuse the Syrup by Simmering Gently

This is where the magic happens! Pin this step for your recipe collection.

This is the step where the simple syrup infuses with the crushed hazelnuts, transforming into a fragrant hazelnut elixir. The key here is to maintain a gentle simmer, not a rolling boil. A low and slow simmer over medium heat gently coaxes the essential oils and flavor compounds from the nuts into the liquid. Boiling the mixture too aggressively would cause the water to evaporate too quickly, making the syrup overly thick and potentially burning the delicate nut flavors.

Ingredients Needed

• The simple syrup from Tip 3
• The crushed, toasted hazelnuts from Tip 2
• 1 tsp vanilla extract (optional)

Instructions

1. Add the crushed hazelnuts to the simmering simple syrup.
2. Maintain a gentle simmer over low to medium heat for 10 minutes. Do not let it reach a rolling boil.
3. After 10 minutes, remove the saucepan from the heat.
4. If using, stir in the vanilla extract now that the syrup is off the heat.

Pro-Tip: Once you remove the syrup from the heat, let the nuts steep in the hot liquid for an additional 20-30 minutes. This off-heat infusion extracts even more of the delicate hazelnut essence without cooking it further.

5. Strain the Mixture for a Silky-Smooth Syrup

Don’t skip this! A smooth syrup is a must for a perfect latte.

To achieve a professional-quality, silky syrup, you must strain the mixture properly. This step separates the flavorful liquid from the solid nut pieces, leaving you with a clear, smooth final product. A fine-mesh strainer is essential for catching the larger pieces. Using a simple colander won’t work, as it will let too much sediment through, resulting in a cloudy syrup.

Supplies Needed

• A fine-mesh strainer
• A clean bowl or large measuring cup to strain into
• Optional: A layer of cheesecloth for an extra-fine strain

Directions

1. Place the fine-mesh strainer over your clean bowl. For a perfectly clear syrup, line the strainer with a piece of cheesecloth.
2. Carefully pour the warm hazelnut syrup mixture through the strainer.
3. Let it drip naturally. Do not press on the solids in the strainer, as this can push unwanted sediment through and make the syrup cloudy.
4. Discard the strained nut solids.

Pro-Tip: For the clearest possible syrup, let it cool completely and then strain it a second time. Tiny particles that made it through the first strain will often settle at the bottom as the syrup cools.

6. Bottle and Store Your Syrup for Maximum Freshness

Proper storage is key! Pin this so you always have fresh syrup on hand.

Proper storage is crucial for maximizing the shelf-life of your homemade creation. Since this recipe is all-natural and contains no preservatives, it requires refrigeration. Storing it in a sterilized glass bottle or mason jar is the best practice for food safety, as it prevents the growth of mold and bacteria. An airtight seal will keep it fresh and flavorful for weeks.

What You Need

• A clean, airtight glass bottle or mason jar
• A small funnel

Steps

1. Before bottling, sterilize your bottle by boiling it in water for 10 minutes or running it through a sanitize cycle in the dishwasher. Let it dry completely.
2. Place the funnel in the mouth of the cooled, sterilized bottle.
3. Carefully pour the completely cooled syrup into the bottle.
4. Seal tightly and store in the fridge.

Pro-Tip: Your homemade hazelnut syrup will last for up to 3-4 weeks in the refrigerator. Because it contains no preservatives, it should never be stored at room temperature. Label the bottle with the date you made it!

7. Customize Your Syrup for Lattes, Cold Brew, and More

The best part! Pin this for endless coffee inspiration.

Now that you have your delicious homemade syrup, it’s time to use it! The most popular application is in a hazelnut latte at home, which replicates the coffee shop experience for a fraction of the cost. This syrup is also fantastic in iced coffee with homemade hazelnut syrup, cappuccinos, or even drizzled over ice cream. The beauty of a DIY hazelnut syrup is its versatility and your ability to customize its use.

How to Make a Hazelnut Latte

• 1-2 shots of fresh espresso
• 8 oz steamed milk
• 2-3 tsp Homemade Hazelnut Syrup (or to taste)

Routine Steps

1. Brew your espresso into a mug.
2. Stir in your desired amount of homemade hazelnut syrup.
3. Froth your milk using a milk frother or the steam wand on your espresso machine.
4. Pour the steamed milk over the sweetened espresso. Enjoy!

Pro-Tip for a Variation: To create a sugar free keto hazelnut syrup recipe, substitute the cane sugar 1:1 with a granulated monk fruit/erythritol blend. Follow all other steps exactly. Note that sugar-free syrups can sometimes crystallize in the fridge; a gentle warming can re-dissolve the crystals.

Key Takeaways: Your Quick Guide to Homemade Hazelnut Syrup

• Toasting is Non-Negotiable: The most important step for a deep, toasted hazelnut flavor is to roast raw hazelnuts at 350°F until golden brown. This creates a rich, aromatic base that raw nuts cannot match.
• Crush, Don’t Pulverize: Coarsely crushing the toasted nuts dramatically increases the surface area for infusion. This helps extract more flavor into the syrup.
• Simmer Gently, Then Steep: Simmer the nuts in the 1:1 simple syrup for 10 minutes, but don’t boil. For maximum flavor, let the nuts steep off the heat for another 20-30 minutes.
• Strain Twice for Clarity: For a crystal-clear, professional-quality syrup, strain the mixture through a fine-mesh strainer lined with cheesecloth. Straining again after it cools will remove any remaining sediment.
• Refrigeration is Mandatory: This all-natural syrup contains no preservatives. It must be stored in a sterilized, airtight glass bottle and kept in the fridge, where it will have a shelf-life of 3-4 weeks.

People Also Ask About Coffee Hazelnut Syrup Recipe

How long does homemade hazelnut syrup last?

Your homemade hazelnut syrup should last for 3 to 4 weeks when stored properly. Because it is all-natural and lacks commercial preservatives, it must be kept in a sterilized, airtight container in the refrigerator. If you notice any signs of mold or an off smell, discard it immediately. Labeling the bottle with the creation date is a great way to track its freshness.

Can you use hazelnut extract instead of nuts?

Yes, you can use hazelnut extract as a shortcut, but the flavor will be different. For a quick version, prepare a simple syrup (1 cup water, 1 cup sugar), let it cool, and then stir in 1-2 teaspoons of high-quality hazelnut extract. The flavor will be less complex and nutty than a syrup derived from real roasted hazelnuts, but it’s a viable alternative to extract the flavor without the infusion process.

Why is my hazelnut syrup bitter?

The most common cause of bitter hazelnut syrup is over-toasting the nuts or failing to remove their skins. Hazelnut skins contain tannins, which are naturally bitter. If the nuts are roasted until they are dark brown instead of golden brown, they can also release bitter compounds. Following the toasting and skin-removal steps carefully will prevent bitterness.

How do you prevent syrup from crystallizing?

Crystallization happens when sugar molecules clump together, and you can prevent it by ensuring all sugar is dissolved. Before boiling, make sure no sugar crystals are stuck to the sides of the saucepan. You can also add a tiny amount of acid, like 1/4 teaspoon of lemon juice or cream of tartar, to the mixture. This inverts the sucrose, which helps fix the crystallization issue.

How much hazelnut syrup should I use for one latte?

A good starting point is 2-3 teaspoons (or 1/2 oz) of hazelnut syrup for a standard 12 oz latte. However, this is entirely up to personal preference. A barista tip is to start with less, stir, and taste. You can always add more. The sweetness of your homemade syrup can be more concentrated than store-bought versions, so adjusting to taste is key.

Can I make sugar-free hazelnut syrup?

Yes, you can make a sugar-free version using a 1:1 sugar substitute. The best options are granulated erythritol or a monk fruit/erythritol blend. Follow the recipe exactly, replacing the 1 cup of cane sugar with 1 cup of your chosen sweetener. Be aware that some sugar substitutes can be prone to crystallization when chilled.

What’s the best way to store homemade coffee syrup?

The best way to store it is in a sterilized glass bottle with an airtight lid in the refrigerator. Glass is non-porous and won’t absorb flavors. Sterilizing the bottle first by boiling it is a crucial food safety step to prevent mold. Never store homemade syrup at room temperature due to the risk of spoilage.

Why is my syrup cloudy?

Cloudy syrup is usually caused by pressing on the solids during straining or not using a fine enough strainer. Pushing the nuts in the strainer can force tiny particles and oils into the syrup. To fix a cloudy syrup, let it cool completely and filter it a second time through a coffee filter or a double layer of cheesecloth.

Can I use brown sugar instead of white sugar?

Yes, you can use brown sugar, and it will add a delicious caramel or molasses note to your syrup. Simply substitute the white sugar 1:1 with packed light or dark brown sugar. The resulting syrup will be darker in color and have a richer, more complex flavor profile that pairs with espresso beautifully.

What can I do with the leftover hazelnut pulp?

Don’t throw it away! The leftover nut pulp is flavorful and can be repurposed. You can mix it into oatmeal, yogurt, or batter for muffins and cookies. You can also spread it on a baking sheet and toast it until dry and crumbly, creating a delicious topping for ice cream or desserts.

Final Thoughts on Your Homemade Coffee Hazelnut Syrup

Creating your own Coffee Hazelnut Syrup Recipe is more than just a culinary project; it’s an investment in your daily coffee ritual. By following these simple, tested recipe steps, you’ve unlocked the ability to produce a syrup that is leagues ahead of any store-bought alternative in both flavor and quality. You now have complete control over the sweetness and ingredients, ensuring a pure, all-natural product free from artificial additives. The rich, aromatic flavor of toasted hazelnuts will fundamentally change your coffee at home, turning a simple drink into a moment of pure indulgence. What coffee creation will you make first with your new homemade syrup?

Last update on 2026-02-14 / Affiliate links / Images from Amazon Product Advertising API