Chestnut Praline Coffee Syrup

Chestnut Praline

Roasted chestnuts, vanilla, nutmeg, cinnamon

Chestnut Praline: A special holiday warmth

In Their words

"I always have a vanilla on hand — but seasonally I want something warming and rich. This is that."

— Emily C. | Flight Attendant, North Carolina

"It's the little luxury I didn't know I needed."

— Emma | Consultant, New York

"I'm actually sad when I run out."

— Emma | Consultant, New York

A smooth holiday staple

Some flavors belong to winter. Chestnut praline is one of them — roasted French chestnuts slow-caramelized into a paste that's rich, custardy, and naturally sweet. The kind of warmth you reach for when the mornings get cold and staying in feels like the right call.

Grade A Madagascar vanilla folds in next, cold-infused to preserve its soft, floral depth. Cinnamon adds the quiet spice of a holiday kitchen — present but never loud. A touch of freshly grated nutmeg finishes it, the kind of background warmth you feel more than taste.

Smooth, creamy, and deeply comforting. A seasonal staple worth every cold morning it accompanies.

In the winter markets of Lyon, Grenoble, and Paris — and especially at the Christmas markets that fill the grand plazas from November onward — roasted chestnuts and chestnut confections are everywhere. Vendors sell them hot from iron braziers, paper cones warm in cold hands. The marrons glacés stalls show the other end of the tradition: the same nut, transformed by weeks of slow sugar infusion into something almost impossibly refined.

Lyon, France

The cool, acidic granite soils of the Ardèche produce chestnuts with a naturally sweet, slightly earthy flavor that distinguishes them from Italian or Spanish varieties. Harvest runs from October through November, when the spiny burrs split open and the nuts fall. They are gathered by hand, roasted slowly, and ground with caramelized sugar into praline paste — a process unchanged from the one that supplied the pâtisseries of Lyon and Paris for generations.

Ardèche & Loire Valley, France

Recipe

Holiday Cream Latte

Warm and soft upfront, then deepens into a richer, roasted sweetness as it rests.

1 double espresso
1 oz Chestnut Praline
4 oz oat milk
1–2 tbsp lightly whipped cream
optional nutmeg

Preheat your cup or carafe. Add syrup, then pour hot espresso over it and stir thoroughly. Heat oat milk slightly hotter than usual and pour slowly into the cup, fully integrating. Gently float a thin layer of softly whipped cream over the top. Finish with a faint dusting of nutmeg if desired.

Let sit for 3–4 minutes—the cream melts in and the chestnut fully opens up.

To-go: Build quite hot in a carafe, let it rest, then pour into your travel mug just before leaving—this one improves the longest.

Featured product

Bon Brun

3-Pack: Holiday Collection

$79.00

(0.0)

Bright, warm, and unmistakably seasonal.
Willamette Valley peppermint—clean and precise. Chestnut praline, rich and softly toasted. Mexican cocoa built on Cacao Barry Extra Brute with ancho chile and Mexican canela, with a heat that builds slowly and lingers. A gift that gets opened immediately and cherished daily.

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