Hazelnut syrup is one of the most-ordered coffee shop additions and one of the easiest to replicate at home. A bottle of Torani hazelnut syrup runs $8 to $12 and makes maybe 30 drinks. A batch of this syrup costs under $2 and makes the same amount — with a cleaner ingredient list and a flavor you can adjust to your preference.
Ten minutes, one saucepan, two extracts. That’s it.
Why Two Extracts
This recipe uses hazelnut extract as the primary flavor and vanilla extract as a supporting note. Hazelnut extract alone can read as slightly artificial — it has the right flavor but lacks the warmth and roundness that makes coffeehouse hazelnut syrup taste developed rather than one-dimensional. The vanilla fills in that gap. At the ratio used here, you taste hazelnut first and vanilla as background depth rather than as a separate flavor.
The vanilla also makes this syrup more versatile — it works in coffee, tea, and dessert applications where pure hazelnut extract would be too assertive.
Extract Quality Matters More Here
Because there’s no real fruit doing the flavor work, the extract is everything. Pure hazelnut extract produces a more natural, rounded flavor than imitation. It costs a little more and it’s worth it for a syrup you’re going to use regularly. McCormick, Nielsen-Massey, and Amoretti all make pure hazelnut extract worth buying.
The Ratio
Equal parts water and sugar is the standard simple syrup ratio and what this recipe uses. For a richer syrup with more sweetness — closer to what coffee shops use — try a 2:1 sugar-to-water ratio. The thicker syrup disperses more evenly in cold drinks without settling at the bottom of the glass.
How to Use It
The obvious move: a tablespoon in iced coffee or a hazelnut latte. It also works in hot coffee, chai tea, hot chocolate, and cocktails — hazelnut and bourbon is a combination worth knowing about. For desserts, drizzle over cheesecake, stir into whipped cream, or use as a soak for cake layers.
Paired with Cold Brew Coffee Concentrate — thisoldbaker.com/cold-brew-coffee-concentrate-easy-overnight-recipe and a splash of cream, this syrup makes a hazelnut cold brew that genuinely rivals the drive-thru version — and costs about 40 cents a glass.
Gifting
A half-pint mason jar of hazelnut syrup with a pump lid and a simple label is one of the most useful pantry gifts for anyone who drinks coffee. Pair it with the toffee syrup for a two-jar coffee lover’s gift set.
Storage
Sealed jar in the refrigerator for up to a month. Extract-based syrups last longer than fruit-based ones because there’s no fresh produce to turn. The flavor stays consistent through the storage window.
All five syrups in this series are in my Homemade Simple Syrups roundup — thttps://thisoldbaker.com/homemade-simple-syrups-6-flavors-for-coffee-tea-and-cocktails/hisoldbaker.com/homemade-simple-syrups/ — one place for the full collection.
Frequently Asked Questions
What is hazelnut simple syrup made of?
Hazelnut simple syrup is made from equal parts water and granulated sugar, dissolved together over heat, then flavored with hazelnut extract and vanilla extract. Unlike fruit syrups that use real fruit, hazelnut syrup relies on extract for flavor — which makes it faster to make and gives it a longer shelf life.
How much hazelnut syrup do you add to coffee?
Start with one tablespoon per 8 to 12 ounces of coffee and adjust to taste. Coffeehouse drinks typically use one to two pumps of syrup, which is roughly one to two tablespoons. Cold drinks need slightly more syrup than hot drinks because cold temperatures suppress sweetness perception.
Is homemade hazelnut syrup better than store-bought?
It’s different more than better. Homemade hazelnut syrup has a cleaner ingredient list, costs significantly less per serving, and lets you control the sweetness level. Store-bought Torani or Monin syrups are more consistent and have a slightly longer shelf life. For everyday home coffee use, homemade is the better value. For a coffee shop setting requiring absolute consistency, commercial syrups make more sense.
How long does hazelnut simple syrup last?
Up to one month in a sealed jar in the refrigerator. Extract-based syrups last longer than fruit-based syrups because there’s no fresh produce to spoil. The flavor is consistent throughout the storage window. If the syrup crystallizes, warm it briefly in the microwave and stir.
Can I use hazelnut syrup in drinks other than coffee?
Yes — hazelnut syrup works in chai tea, hot chocolate, and cocktails (hazelnut and bourbon is an excellent combination). For desserts, use as a drizzle over cheesecake or ice cream, stir into whipped cream, or use as a soak for cake layers. It pairs particularly well with chocolate in any application.
Hazelnut Simple Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons light brown sugar optional, for a warmer flavor
- 1 teaspoon hazelnut extract
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the water, granulated sugar, brown sugar (if using), and salt.
- Bring to a gentle simmer over medium heat, stirring until the sugars have completely dissolved.
- Simmer for 2–3 minutes, then remove from the heat.
- Allow the syrup to cool for about 5 minutes.
- Stir in the hazelnut extract and vanilla extract.
- Let cool completely before pouring into a clean pint mason jar. Seal and refrigerate.
- Storage
- Refrigerate for up to 2 weeks.
- Shake gently before each use.
Notes
Hot coffee
Iced coffee
Cold brew concentrate
Lattes
Cappuccinos
Hot chocolate
Chai tea
Italian sodas
Milkshakes
Oatmeal
Pancakes and waffles
Drizzled over vanilla ice cream
This Old Baker Tip Using a little brown sugar alongside the granulated sugar gives this syrup a richer, roasted flavor that’s similar to your favorite coffee shop hazelnut syrup. It’s delicious paired with chocolate, caramel, or vanilla in coffee drinks.
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