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Hazelnut is the syrup that built modern cafe culture, and Monin's roasted version is deeper than most. The nuts are toasted before extraction, which gives the syrup a darker, more cocoa-adjacent character than the lighter raw-hazelnut versions on the market.
Two pumps in a latte is the classic hazelnut build; baristas also stir it into mochas, drop a single pump into espresso for a deconstructed praline shot, or add it to iced coffee with cream for a Nutella-leaning cold drink. Pairs especially well with darker roasts.
