If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. However some of our ranges are shipped from across the world (such as Taiwan for our authentic Bubble Tea) which takes longer. Simply put water, sugar, and chopped hazelnuts (or extract) in a medium saucepan and bring mixture to a boil. It's very easy to make with two different options for adding the hazelnut flavor: you can either use whole nuts or hazelnut extract. Place the hazelnuts on a piece of parchment paper, sprinkle with salt, and let them firm up to become candied hazelnuts.

Water, bulking agent: polydextrose, natural hazelnut flavouring with other natural flavourings, thickener: cellulose gum, sweeteners: sucralose, acesulfame K, acid: tartaric acid (L(+)-), natural flavouring, preservatives: potassium sorbate, sodium benzoate.Bring it to a simmer over medium heat, reduce the heat to low (I used 2 out of 9), and then add the chopped hazelnuts. But if you do have an issue with those ingredients or simply don’t have access to it, here’s an easy recipe to make your own hazelnut coffee syrup. Hazelnuts are just not as popular here as they are in places like Europe, in part because they're grown most often in Turkey and Italy (though Oregon is also a top grower of hazelnuts!

Pancake, Waffle, or French Toast Topping: Use this syrup in place of maple syrup to add a nutty sweet flavor to your brunch.The caffè latte and the flat white are two classic espresso beverages with a lot of deliciousness in common. This syrup is incredibly easy to make and will help you take your coffee (and all kinds of other foods) to a whole new level! Bring a rich nuttiness to all your coffee and hot chocolates, or try it in your next after dinner cocktail. The nut of the Hazel tree, also known as a cobnut or filbert nut depending on species, hazelnut complements chocolate well.

If using nuts, I recommend letting the syrup rest for about 30 minutes to let the hazelnut flavor continue to steep into the syrup. If you're using chopped hazelnuts, I recommend letting the mixture rest for about 30 minutes so the hazelnut flavor can continue to infuse into the syrup. Baking Ingredient: While you can't necessarily use this syrup as a hazelnut extract replacement, you can use it in a similar way in some instances. If you're a fan of hazelnut flavoring, you'll want to keep a jar of this hazelnut syrup in your fridge at all times!Roasted, the beans are left to cool before being added to our custom air tight coffee bags to lock in the freshness of the bean. We pride ourselves on long-standing and positive relationships with our suppliers, who are all committed to our ethical trading policy Got a question?