How to Make Coffee Toffee Nut Syrup (Easy & Quick Recipe)
Craving that rich, nutty-sweet flavor you get in toffee caramels? Same here.
I’ve always had a soft spot for them, particularly the kind that sticks to your teeth just a little and melts into buttery goodness. So when I saw a video showing how to make this syrup at home, I was all in.
I figured, if I could bottle that same cozy flavor and swirl it into my morning latte, it might actually make me skip Starbucks for once.
And I was impressed! The homemade version is smooth, sweet, and way more customizable.
In this post, I’ll show you what you need, how to make Toffee Nut Syrup step-by-step, a few fun variations, and different ways to use it (not just coffee!). So let’s start brewing!
Sweet, spicy, or sugar-free? From top syrup brands like Monin, Torani, and Amoretti, we’ve got the ultimate guide you didn’t know you needed.
What Is Coffee Toffee Nut Syrup?
Coffee toffee nut syrup blends buttery toffee with warm, roasted nut flavor. Think hazelnuts, almonds, or even a light walnut taste, depending on the extract you use.
The brown sugar adds a caramel-y depth, while butter extract (or a tiny bit of real butter) brings that classic toffee richness. Then you throw in a splash of hazelnut or almond extract, and it hits that roasted, nutty note.
The best part? Once you make it at home, you can tweak it however you like. For instance, do you want a stronger toffee flavor? Add more butter extract.
Or, prefer it a little lighter? Swap in almond instead of hazelnut. There’s plenty of room to play and make it your own.
How to Make Coffee Toffee Nut Syrup (Easy & Quick Recipe)
Equipment
- Small Saucepan:
- Whisk or spoon
- Measuring cups and spoons
- Funnel (optional, but makes pouring cleaner)
- Glass jar or syrup bottle for storage
Ingredients
- Brown sugar – for that deep, molasses-y richness
- White sugar – helps balance the flavor
- Water – basic, but essential
- Butter extract (or a tiny bit of real butter) – this is what gives it that toffee kick
- Vanilla extract – I like using Nielsen-Massey, but whatever you have will work
- Hazelnut or almond extract – hazelnut gives that classic Starbucks flavor, while almond is milder. I like using Watkins extracts because they’re budget-friendly, easy to find, and taste clean. Just a splash does the trick.
- Pinch of salt (optional) – it brings everything together.
Instructions
- Step 1) Make a Simple Syrup Base: Start by combining equal parts brown sugar and white sugar in a saucepan; about ½ cup each works well for a small batch. Next, add 1 cup of water and stir over medium-low heat until everything's fully dissolved and looking smooth. You don't want to rush this step. Also, keep stirring gently and don't let it boil, only a calm simmer. Once the syrup is all melted and mixed, pull it off the heat.
- Step 2) Add Flavor Boosters: Now it’s time to bring the magic. You want to stir in 1 teaspoon of vanilla extract, 1 teaspoon of butter extract, and ½ to 1 teaspoon of hazelnut or almond extract (depending on how nutty you want it). If you want that extra depth, sprinkle in a tiny pinch of salt.Tip: Don’t add extracts while it’s boiling because they’re delicate and can taste weird if overheated.
- Step 3) Cool and Store: Let the syrup cool to room temp first. Then use a funnel (or steady hand) to pour it into a clean glass bottle or mason jar. Store it in the fridge for up to 2–3 weeks.
Video
Notes
Notes:
Give it a little shake before each use, especially if you skipped preservatives. Some natural separation is normal.How to Use Toffee Nut Syrup?
I’ve tested it in all kinds of drinks and even desserts, and it’s hard to go wrong. So, here are some recommendations:
Add to Brewed Coffee or Espresso
A couple tablespoons stirred into a hot espresso or strong brewed coffee, plus your favorite milk (I’m into oat milk lately), and you’ve got yourself a toffee nut latte. For extra café vibes, I like to top it with whipped cream and a little crushed toffee or cinnamon.
Great in Cold Brew or Iced Lattes
If you’re more of an iced coffee person, don’t skip this. The reason is toffee nut syrup blends easily into cold brew or iced espresso drinks without needing to be heated.
I usually add about 1–2 tablespoons, depending on how sweet I want it, then shake it up with ice and milk in a mason jar.
Use in Hot Cocoa, Milk Steamers, or Even Drizzled on Desserts
This syrup’s warm, nutty taste works well with hot chocolate. You get a buttery twist that’s next level. I’ve also used it in steamed milk for a non-caffeinated treat. Another option is to try drizzling it over vanilla ice cream or warm brownies.
Last Thoughts
So, what’s your favorite way to use toffee nut syrup? Are you team iced latte, cozy hot cocoa, or maybe something wild like drizzling it over pancakes? I’d like to know in the comments below, and voilà, your café-style treat is a syrup away.
