Homemade Hazelnut Syrup Recipe
Discover my homemade hazelnut syrup recipe made with simple ingredients like roasted hazelnuts, allulose, and honey. Perfect for coffee, lattes, or desserts, this healthy hazelnut syrup is a natural alternative to artificial flavors, especially during the cozy fall season.
Healthy Homemade Hazelnut Syrup
As a nutrition consultant and chef, I’ve spent years helping people enjoy indulgent flavors without relying on artificial flavors or loads of refined sugar. One of the most popular requests I get, especially during the fall season, is for a healthier version of hazelnut syrup for coffee. People love the rich, nutty sweetness of hazelnuts, but most store-bought syrups, like Starbucks hazelnut syrup, Torani hazelnut syrup, or Monin hazelnut syrup, are loaded with sugar, artificial flavors, and unnecessary additives.
When I lived in Poland, hazelnuts were a staple in my fall flavor recipes. We’d roast hazelnuts until fragrant, then turn them into everything from spreads to desserts. Hazelnuts are my favorite nuts, and when the cooler weather calls for comforting drinks like a white hot chocolate with hazelnut syrup or a silky hazelnut latte syrup, I will make my own. Making my own syrup at home means I control the ingredients, avoid excess sugar, and create something that’s not only delicious but nourishing.
Why You’ll Love This Recipe
- Simple ingredients – No preservatives, artificial flavors, or chemicals, just roasted hazelnuts, natural sweeteners, and real vanilla.
- Customizable – Make it sugar-free with allulose or create a richer version with honey.
- Healthier than store-bought – Fewer calories and no refined sugars compared to Starbucks hazelnut syrup calories or Torani hazelnut syrup ingredients.
- Versatile – Use it in coffee, tea, cocktails, or even baked goods.
- Perfect for fall – The ground cinnamon and roasted hazelnuts add a cozy fall flavor to your favorite drinks.
Ingredients for Homemade Hazelnut Syrup Recipe
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Did you know?
Hazelnut syrup isn’t just a modern coffeehouse invention—it actually has deep roots in European flavor traditions. Hazelnuts have been prized for centuries in Italy, France, and Poland (where nut-based sweets were often made with honey instead of refined sugar).
The modern syrup we know today is a sweet offshoot of gianduja, that heavenly mix of chocolate and hazelnuts created in Turin, Italy in the 1800s when cocoa was scarce. Coffee shops later borrowed the idea of nut flavorings, and hazelnut became one of the most beloved, especially because it pairs so naturally with both chocolate and coffee.
How to make [name of your recipe]
- Place the toasted hazelnuts in a food processor or blender. Pulse until they are roughly chopped or ground, but not completely a paste.
- In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves.
- Add the chopped hazelnuts to the syrup mixture. Bring to a simmer and cook for 10-15 minutes allowing the hazelnuts to infuse their flavor into the syrup.
- Remove the syrup from the heat and let it cool to room temperature.
- Strain the syrup through a fine mesh strainer or cheesecloth into a jar or bottle to remove the hazelnut pieces. Press the mixture with the back of a spoon to extract more syrup.
- Stir in the vanilla. Let the syrup cool completely before using.
Ingredient Substitutions
- Sweetener – Use coconut sugar or maple syrup if you don’t need a sugar-free hazelnut syrup recipe.
- Vanilla – Try almond extract for a twist or omit for a pure hazelnut flavor.
- Cinnamon – Add cardamom or nutmeg for different fall flavor notes.
- Hazelnuts – If unavailable, roasted almonds can make a delicious variation.
Chef Angies Tips
- Toasting the hazelnuts first is non-negotiable—it’s the secret to the best hazelnut syrup flavor.
- If you want a creamy texture, blend the syrup with a small amount of hazelnut butter before straining.
- For a skinny hazelnut syrup version, use allulose exclusively.
- Store in an airtight container to keep it fresh longer.
Ways to Serve
- Hazelnut latte syrup – Add to coffee or espresso for a cozy café-style drink.
- Hazelnut coffee creamer
- White hot chocolate with hazelnut syrup – A decadent winter treat.
- Pancake drizzle – Pour over pancakes or waffles instead of maple syrup.
- Desserts – Use in frosting, cakes, or even as a filling layer.
- Cocktails – Mix with whiskey, amaretto, or espresso martinis for a nutty twist.
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Storage
- Store in a glass bottle or jar in the refrigerator.
- Keeps for up to 2 weeks if made with honey, up to 1 month if made entirely sugar free.
- You can freeze in small portions for longer storage.
For more hazelnut inspiration outside the syrup world, you might like the Chocolate Hazelnut Balls Recipe, which also relies on using fresh, quality nuts for standout taste.
Equipment
- Medium mixing bowl
- Saucepan
- Fine mesh strainer
- Wooden spoon
- Airtight container or bottle
FAQ
Is this like Starbucks hazelnut syrup?
Yes, but without the artificial flavors and refined sugars.
How much sugar in hazelnut syrup Starbucks?
It can be around 30g per serving, depending on size and drink, mine is much lower, especially the sugar-free hazelnut syrup for coffee version.
Is Starbucks hazelnut syrup vegan?
Yes, but mine is also organic hazelnut syrup friendly if you use organic ingredients.
Can I make this keto hazelnut syrup?
Absolutely, must use allulose or monk fruit instead of honey and then it is sugar-free.
Where to buy hazelnut syrup for coffee?
You can find it online or in stores, but making your own hazelnut syrup recipe for coffee ensures freshness and healthier ingredients.
Looking for more inspiration on using and storing homemade syrups? The steps in the Copycat Starbucks Cinnamon Dolce Latte share even more storage tips, especially if you’re building out your own little syrup collection.
Enjoy!
Homemade Hazelnut Syrup Recipe
Ingredients
- 1 1/2 cup Roasted hazelnuts
- 2 cups Water
- 1 cup Allulosse or coconut sugar
- 1 tbsp Vanilla extract
- 1 tsp Cinnamon optional, if you like it
Instructions
- Roast hazelnuts for 15-20 minutes at 350°F. 2. Place the toasted hazelnuts in a food processor or blender. Pulse until they are roughly chopped or ground, but not completely a paste.3. In a medium saucepan, combine the water and sugar over medium heat. Stir until the allulose or sugar dissolves. 4. Add the chopped hazelnuts to the syrup mixture. Bring to a simmer and cook for 10-15 minutes, allowing the hazelnuts to infuse their flavor into the syrup . 5. Remove the syrup from the heat and let it cool to room temperature. 6. Strain the syrup through a fine mesh strainer or cheesecloth into a jar or bottle to remove the hazelnut pieces. Press the mixture with the back of a spoon to extract more syrup.7. Stir in the vanilla. Let the syrup cool completely before using.
Nutrition
More Fall Recipes
Chocolate Hazelnut Protein Balls
Easy Orange Cranberry Superfood Muffins
No-Bake Pumpkin Cheesecake (no cheese, no flour)
The Best Gluten-Free Peach Cobbler
Pumpkin Ice Cream (Dairy-Free And Vegan)
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