French Hazelnut

French Hazelnut

French hazelnut praline, cocoa nibs, munich malt

French Hazelnut: What surprised them

In Their words

"There's no artificial aftertaste. That alone sets it apart from everything I've tried."

— Emily | Flight Attendant, North Carolina

"Sweet nuttiness paired perfectly. Distinct from anything I'd had before."

— Emily | Chemist, Washington

"Not as overpowering as I expected. More subtle — and I actually enjoyed that."

— Emma | Consultant, New York

The Quiet Complexity of Real Hazelnut

Real hazelnut is subtle and layered, making it rare to find syrups that doesn't rely on artificial hazelnut flavor. We took the harder route, finding the best French hazelnut paste and pairing it with ingredients that help carry the authentic flavor through.

The best hazelnut paste starts with open-flame roasting, which caramelizes the natural sugars in the nut and develops a depth that cold-pressing or extract production simply cannot replicate.

Blended hot into the malt base, it creates a nuttiness that's rich and rounded. The malt and cocoa nibs add body and a gentle toasted warmth that ties the hazelnut to the coffee underneath it.

Hazelnuts are grown across temperate regions, most notably along the Black Sea and in parts of southern Europe, where climate and soil allow natural oils and sweetness to develop slowly. These conditions shape the richness and structure that carry through to the final flavor.

Black Sea region

In France, hazelnuts are roasted and refined into praline, where heat and time bring sweetness, texture, and balance into alignment. The result is a smooth paste built from the ingredient itself, not added flavor.

Auvergne-Rhône-Alpes, France

Recipe

Parisian Shaken Praline Latte

Nutty and aromatic at first, then softens into a creamy, pastry-like finish.

1 double espresso
¾ oz French Hazelnut
ice
3 oz oat milk
optional crushed hazelnut

Add syrup to a shaker. Pour hot espresso over it and stir until fully dissolved. Add ice and shake hard for 15 seconds until lightly foamy. Strain over fresh ice. Lightly froth the oat milk (5–10 seconds) and pour it slowly over the top so it settles and blends. Finish with a light dusting of hazelnut if using.

Wait 60–90 seconds before drinking—the foam tightens and the hazelnut turns rounder and creamier.

To-go: Shake, seal, and let it rest during your commute—best after a few minutes.

Featured product

Bon Brun

3-Pack: Cafe Collection

$79.00

(0.0)

Three expressions built for the daily ritual.
French hazelnut, made from Cacao Noel’s open-flame roasted praline paste. Madagascar vanilla beans, cold-infused and unhurried. Caramel cooked to the butterscotch stage and finished with fleur de sel from the salt marshes of Guérande. Three bottles. 84 mornings. Not one of them ordinary.

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