Posted on - Last updated:
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
It's so easy to make your own delicious hazelnut coffee syrup at home! It only takes three ingredients and a few minutes.
Welcome to Day 2 of #BrunchWeek. Thanks to our sponsors for the generous samples they sent to each blogger, and for the prizes they provided for our giveaway! Head over to my sponsors and giveaway information post to read about the prizes and enter to win!
I love coffee. I drink at least 16 ounces a day. It's not so much that I *need* it (I mean, that first cup is crucial to my being able to function), is that I really love the taste of coffee. Whether brewed at home, or purchased from a coffee shop, I drink a lot of coffee.
I also love flavored coffee. Caramel, mocha, vanilla, hazelnut ... I often get these when I purchase coffee from a shop, because decent flavored syrups can be rather expensive considering the ingredients are mostly sugar and water.
But with LorAnn Bakery Emulsions, you can make your own homemade syrups for half the price. And since the flavored emulsions are suspended in a base of mostly water, rather than alcohol like traditional extracts, the flavor doesn't fade when added to hot mixtures or baked.
This hazelnut syrup will work equally well in both regular hot and cold-brew coffee, as well as other beverages like co*cktails. You can also use the same base of sugar and water, and add different LorAnn Bakery Emulsion flavors, like raspberry, and add it to lemonade.
Since this Hazelnut Coffee Syrup is made with sugar and water, you won't need to add extra sugar to your coffee. I prefer my coffee lightened, so I still add a splash of half-and-half to my cup.Kept in an airtight bottle or container in the refrigerator, this syrup will keep for one month.
[amazon_link asins='B00008CM69,B0002ITQHS,B011JAY1EU,B078JYNSCR,B01N15JM7X,B009L5HZEY' template='ProductCarousel' store='theredheadbak-20' marketplace='US' link_id='90cfbe0e-48ee-11e8-a342-ab83b4db2680']
Hazelnut Coffee Syrup
Yield: 16 tbsp
Prep Time: 2 minutes
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 7 minutes
Ingredients
- ¾ cup Dixie Crystals white sugar
- 1 ⅓ cups water
- ¼ cup LorAnn Hazelnut Baking Emulsion
Instructions
- Combine the water and sugar in a medium saucepan. Set over high heat and bring to a boil.
- Let it cook at a boil for 2 to 5 minutes, depending on how thick and sweet you want your syrup to be. The longer it boils, the thicker and sweeter it will be.
- Remove from the heat. Stir in the LorAnn Hazelnut Bakery Emulsion. Transfer the mixture to a heatproof glass measuring cup, and add enough water to make 2 cups of liquid (this will vary depending on how long you boiled your syrup).
- Let the syrup cool at room temperature until no longer warm. Transfer to an airtight container and store in the refrigerator.
- Add the syrup to your coffee according to your taste preference.
Nutrition Information:
Yield: 1Serving Size: tbsp
Amount Per Serving:Calories: 36Sodium: 1mgCarbohydrates: 9gSugar: 9g
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker
BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman
BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons 'R' Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla
BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up
BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee
BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara's Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n' Cooks
BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline's Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
