Homemade Hazelnut Syrup For Your Coffee

hazelnut-syrup for coffeeI was in our local Savory Spice Shop yesterday picking up some supplies and I overheard Dave (the owner) talking to a customer about flavoring coffee with an extract she was purchasing. I went over and saw there were a lot of different flavors on the shelf. They’re always adding cool stuff. The extract which caught my eye though was hazelnut.

I cannot lie, I love hazelnuts and their flavor. If there’s hazlenut coffee available that’s what I’m getting. Of course a shot of hazelnut syrup is always preferable and I am fond of adding one to a coffee or cappuccino at our neighborhood coffee shop. Much more hazelnut than just ‘flavored’ coffee.

Per the bottle, there are instructions on the Savory website for making a chocolate-hazelnut syrup. Not being very interested in the chocolate part, I was able to figure out you’re really just making a simple syrup and adding some of the extract to it. Easy peasy.

This morning, I noticed the hazelnut extract staring back at me from the counter next to the coffee pot. Hmmmm…how quickly could I whip up some of that syrup? I jumped into action. Sugar, check. Water, check. Extract, check. Ok ready to go. The recipe makes 2 Cups but I didn’t want that much so I cut the amounts in half. After simmering down the flavored syrup I excitedly added a few spoonfuls to a fresh cup of coffee and…delicious. Just like in the coffee shop down the street. Only now I’ve got my own jar.

I don’t have little bottles to put the syrup in but I think this could actually be a great idea for those who make and give food gifts at Christmas time. You can make all sorts of flavors for you coffee; amaretto, vanilla, yes even chocolate hazelnut.

Hazelnut Syrup (adapted from Savory Spice Shop)

  • 1 C water
  • 5/8 C sugar
  • 2 1/2 tsp hazelnut extract (or your favorite flavor)

Combine the water and sugar in a small sauce pot. Bring to a boil over medium-high heat on the stove and cook until the sugar is dissolved, about 3 minutes.

Stir in the extract and reduce to a simmer. Simmer until the syrup has reduced by half and thickened. About 10 minutes.

Allow to cool and store in a jar or small bottle. 2-3 spoonfuls in your coffee should do the trick.

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