Organic Hazelnut Syrup

Hazelnut Syrup for Milk Coffee and Cappuccino

Bacanha's organic hazelnut syrup is a French nut syrup with natural hazelnut aroma, produced in a workshop near Paris. Nutty, roasted, subtly sweet. It is the coffee syrup of the range, and 400 ml is enough for about 20 glasses.

Hazelnut syrup is the classic coffee syrup and belongs to the Sirop Brut range from the Parisian manufacturer Bacanha. Nut and roasted aromas go hand in hand, which is why this bottle sits right next to the coffee machine in many kitchens. One teaspoon in a milk coffee is enough for that nutty taste you usually only get at a café.

Nutty, roasted, subtly sweet

Hazelnut smells roasted and a little like butter, with a mild sweetness that never becomes intrusive.

That is exactly what this syrup hits. The scent is clear and nutty, while the taste remains restrained and blends softly with anything involving milk. The label lists four ingredients: organic cane sugar, water, natural hazelnut aroma, and concentrated organic lemon juice.

The lemon works in the background without being tasted itself. It keeps the sweetness in check and ensures that the nut remains clear rather than becoming mushy. The syrup contains tree nuts, which surprises no one when it comes to a hazelnut, but is important for allergy sufferers.

The syrup next to the coffee machine

A teaspoon in your milk coffee, and you have the nut coffee for which you pay extra at a café. It works just as well in a cappuccino, and even more so in iced coffee.

Beyond coffee, it belongs in anything creamy. Stir it into yogurt, add it to whipped cream, use it in batter, or pour it over vanilla ice cream. In hot chocolate, it tastes like nougat, and that is our tip for cold afternoons.

For a cold summer coffee, it is worth going via a carafe. Shake cold espresso, milk, 2 centiliters of syrup, and plenty of ice together, and you have an iced latte for which people queue up in the city.

Hazelnut gets along with many things. It is particularly nice with the Organic Vanilla Syrup, whose floral notes round off the nut, and in winter with the Organic Pear Syrup in a cup of hot chocolate.

A family of its own in the range

The syrups are mixed in Saint-Soupplets near Paris. In addition to fruits, flowers, and herbs, they have their own line for coffee.

Hazelnut, vanilla, caramel, and almond are part of it, all flavors that go well with roasted notes. The idea behind it is simple: what is served next to the coffee on a plate in a bakery usually also works inside it. A piece of nut cake with an espresso is, after all, not a new invention. The aromas are created in Grasse behind the Côte d'Azur, where France has been making its scents for centuries; the organic cane sugar comes from Brazil and is sourced from regenerative agriculture.

“Preserving the authenticity of the aromas,” as the manufacturer describes its work, is shown in the coffee syrup by the fact that it complements the espresso instead of covering it up. All varieties maintain a pH level below 4.5 and around 60 degrees Brix. We carry 25 varieties from Bacanha's program, from citrus and floral to spice. Nut for refilling.

In cold milk with a little cocoa

A teaspoon is enough for coffee, otherwise the nut covers the roasted aromas. For cold milk, take 2 centiliters for a large glass, plus ice and a little cocoa on top. Once opened, the bottle belongs in the refrigerator and will keep for 2 months. You can find further varieties for coffee in our syrup selection.

Organic control number FR-BIO-01 – French agriculture