How to Make Coffee Toffee Nut Syrup (Easy & Quick Recipe)

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.

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.

Give it a little shake before each use, especially if you skipped preservatives. Some natural separation is normal.