Transfer simple syrup to a measuring cup and stir in the extract or liqueur. If the syrup has evaporated slightly, add enough water to equal 1 cup syrup. If multiplying this base for a larger quantity, add water to equal the appropriate amount. “I just love a hint of hazelnut in my coffee, and the grocers never carry hazelnut syrup when I need it.
Preheat the oven to 350 degrees F. Add the hazelnuts to a dry baking sheet and bake for 15 minutes until toasty and roasted. 2 Remove from the oven and peel your hazelnuts, removing all skins. 3 In a saucepan, combine the water and sugar. Bring to a boil over medium heat. Once boiling, reduce the heat to low and add the hazelnuts.
Hazelnut liqueur is made with authentic hazelnuts, and it’s way better than hazelnut essences or concentrates, which are, more often than not, artificial. And although the liqueur does have some alcohol, we’re using a splash of it in our syrup and just an ounce of it in our coffee. You won’t get all dizzy or anything.
Measure 8 servings (or doonks), 1 tablespoon low carb sugar, and salt into the bottom of a clean glass jar. Stir together. Add the heavy cream, coconut milk and flavoring to the jar and stir to blend until the low carb sugar dissolves.