Bacanha Hazelnut Syrup. Organic hazelnut syrup with natural hazelnut flavor – for Cappuccino Noisette, lattes, and milk coffee.
Bacanha Hazelnut Syrup is an organic hazelnut syrup made from cane sugar, water, and natural hazelnut flavor by the Parisian syrup manufacturer Bacanha. Alcohol-free, 400 ml in a glass bottle, enough for around 20 cups. Contains tree nuts (hazelnut). No nut butter, no nut liqueur, no artificial coloring – the coffee syrup you use to pour your own Cappuccino Noisette.
Hazelnut Syrup by Bacanha is known by the manufacturer as Sirop Noisette Brut. "Noisette" is a familiar term in French cafés: it is the name for an espresso with a dash of milk, hazelnut-brown in the cup. A hazelnut syrup goes one step further, bringing the nut itself into the coffee as an aroma in a sugar solution. At Bacanha, it consists of organic cane sugar, water, and a natural hazelnut aroma; the aroma is derived from the hazelnut, which is why "tree nuts" appears as an allergen on the label. The manufacturer describes the syrup as an aromatic hazelnut concentrate with a distinct, natural nutty taste and a subtle, gentle fragrance, and counts it among its "Incontournables" (essentials). It is recommended for lattes and cappuccinos – together with vanilla and caramel, it forms the manufacturer's coffee trio.
Taste
The hazelnut syrup tastes like hazelnut—clear and distinct—with a soft, slightly roasted aroma and the sweetness of cane sugar.
Hazelnut is the flavor that alters coffee the least and complements it the most: both have roasted notes, and both pair well with milk. In a cappuccino, the syrup blends with the foam; in milk coffee, it provides the flavor profile you know from nut nougat, just lighter. Cane sugar is the primary ingredient; according to the manufacturer, a "Sirop Brut" is nevertheless less sweet than classic syrup. Tasted neat with water, the hazelnut flavor feels somewhat unusual; its strength lies in milk and coffee. Those expecting the taste of nougat or chocolate might find the syrup too simple. Those looking for the taste of the nut itself have come to the right place.
Usage
For a Cappuccino Noisette, add hazelnut syrup to the cup, pull an espresso over it, and steam milk to approximately 65 °C. This is the manufacturer's recipe, optionally with a dash of vanilla syrup.
With 2 cl per cup, the bottle yields around 20 portions, approximately 1 part syrup to 8 parts milk coffee. Served cold with milk, espresso, and ice cubes, it becomes a hazelnut iced coffee, or with cold milk alone, a hazelnut milk drink for children. For the home bar, the manufacturer suggests the "Old Hazelnut": 5 cl whisky, 2.5 cl hazelnut syrup, 2 drops of chocolate bitters, and a splash of orange juice over a large ice cube, garnished with orange zest. Bacanha also has recipes for a White Russian and a non-alcoholic mocktail called "Casse-noisette."
The bottle contains 400 ml. Store in a cool, dry place; after opening, keep refrigerated and consume promptly.
Our tip: Add two teaspoons of hazelnut syrup to pancake batter or to quark cream served with apple pie. Add the same dash to the accompanying coffee, and your Sunday breakfast has a theme.
Origin
Bacanha states that for every variety, they seek the balance between acidity and sugar content, and gently heat the finished syrup at low temperatures to ensure the aroma is preserved.
The company was founded in 2013 in Paris; mixing and bottling now take place in a studio in Seine-et-Marne, east of the city. The hazelnut is the only one of the 15 Bacanha varieties we carry with a declared allergen, because its flavor is derived from hazelnuts. The base is organic cane sugar from South America; the aroma is developed in the Grasse region, home to France's perfumers. According to the manufacturer, each 400 ml bottle replaces around 20 ready-made drinks, including their disposable packaging. All 15 varieties we carry bear the EU organic logo. You can find more about the company on our Bacanha page.
For whom
This hazelnut syrup is the bottle for coffee drinkers who want the Cappuccino Noisette they know from the café at home and want to decide for themselves how much nut flavor goes in. It belongs in the coffee kitchen, in the home office next to the machine, and on the breakfast table. Anyone with a tree nut allergy should skip this variety and opt for vanilla or caramel instead.
Those who prefer to sweeten their coffee gently should choose the Vanilla Syrup; those who want it to taste like confectionery should choose the Caramel Syrup from the same producer. The hazelnut syrup is not suitable for those expecting a nut butter or spread – it is liquid and made for the cup.
Natural hazelnut flavor based on cane sugar, blended near Paris – the organic hazelnut syrup you use to pour your own Cappuccino Noisette and lattes.
