Royal Recipe: chocolate and hazelnut syrup
Sugar is not the one and only way to sweeten your coffee – how about a syrup, a sweetener with a difference? Our recipe will show you how to create both a nutty option and a chocolatey one in no time at all. To give your coffee that unbeatably tasty sweetness.
Sweetening coffee with sugar is a matter of taste – not only metaphorically speaking but literally, too, as adding sugar to coffee changes the taste and creates a completely new flavour profile. Not only that: sugar also tones down the coffee’s natural acidity. What’s more, it alters the texture of our beloved beverage, making it creamier, smoother and more full-bodied. Sugar and coffee are an excellent match. But there’s another well-matched option that’s not quite so well known among coffee drinkers.
Diverse alternative to sugar
Coffee and syrup come together to create a duo that is no less delicious, and possibly even more – the thick, flavoursome concentrate is perfect for sweetening coffee. Because of its consistency, for a start. Syrup dissolves quickly, and is completely dispersed within the beverage after a couple of stirs. It’s also heavenly when it comes to adding an extra touch of flavour to the coffee. While traditional white crystal sugar offers a neutral sweetness, syrup tastes of chocolate, nuts, fruit, spices or herbs – the recipes are as diverse as the tastes of the syrup-lovers themselves. And it’s good to know that you can easily create your own syrups at home with just a handful of ingredients in a few short steps.
Home-made in no time
“Create” is the operative word when it comes to our white chocolate syrup and its hazelnut-based companion. White sugar is the main ingredient in both syrups. It dissolves more quickly in water than other types of sugar, and is more neutral in taste than cane sugars, for example – letting the refined notes of the chocolate and hazelnuts shine through. Unlike in industrially produced syrups, you won’t find any additional flavourings or caramel colouring in our recipe. Your syrupy creations will keep for several months and don’t even need to be refrigerated.
But enough with the theory for now – let’s get busy in the kitchen. These ingredients and steps are all you need to create two irresistible syrups:
Ingredients white chocolate syrup:
- 200 ml water
- 50 g cream
- 250 g white sugar
- The seeds of one vanilla pod
100-150 g white chocolate
Ingredients hazelnut syrup:
250 ml water
- 250 g white sugar
- 200 g whole hazelnuts
- 25 minutes per syrup
- approx. 250 ml per syrup
- a low saucepan or large coated frying pan
- food processor
- small sieve
- measuring jug
- two small glass bottles with a volume of approx. 250 ml (screw or swing top)
Preparation of white chocolate syrup
- Bring the water, cream and sugar to the boil in a low saucepan.
- Cut the vanilla pod in half, scrape out the seeds and add them to the saucepan together with the white chocolate, stirring in the two ingredients.
- A syrup will form as the liquid mixture cools. Pour into a clean glass bottle through a sieve.
- Seal the bottle and leave the syrup to cool completely.
Tip: always shake the bottle before use, as the white chocolate in the syrup will settle slightly.
- Place half a teaspoon or a full teaspoon of the syrup in an empty cup – the sweet-toothed among us might like a little more.
- Prepare yourself a delicious Café Royal Lungo Classico in the cup, stir once and savour this unique combination!
For the finishing touch, you can also top your coffee with whipped cream and drizzle a little of the syrup over it.
Preparation of hazelnut syrup
- Roast the whole hazelnuts – either without oil in a coated pan for 5 to 10 minutes on a medium heat or at 180 °C on a baking tray in a preheated oven for approximately 5 minutes. The nuts are ready once they start to give off a pleasant nutty scent.
- Finely chop the roasted hazelnuts in a processor or with a knife.
- Now bring the sugar and water to the boil in a saucepan to produce a clear syrup.
- Add the chopped hazelnuts to the syrup and simmer for a further 5 to 10 minutes on a low heat while stirring constantly.
- Filter the syrup into a measuring jug through a sieve. Return the syrup to a clean saucepan and bring it back to the boil for another 5 minutes.
- Pour the finished syrup into a clean glass bottle, seal the bottle and leave the syrup to cool completely.
- Place half a teaspoon or a full teaspoon of the syrup in an empty cup – a little more if you have a sweet tooth.
- Prepare yourself a tasty Café Royal Lungo Classico in the cup, stir once and relish your flavoursome creation!
By the way, you can also enjoy coffee with a delicious hazelnut flavour without syrup: try the Café Royal Hazelnut from our Flavoured Editions.
And as an alternative to syrup, try adding our coffee creamer. It might be no less sinful in terms of nutrition – but even coffee drinkers only live once, after all.