Chestnut Syrup

Make this simple Chestnut Syrup with just three simple ingredients. It's rich, nutty, cozy, and perfect for coffee, cocktails, and desserts.

Chestnut syrup is a simple homemade syrup made by gently simmering cooked chestnuts with sugar and water.

It is also really easy to make: everything goes into one small saucepan, simmer, leave to infuse then strain.

The flavor is softly sweet with a warm, nutty edge. It has a natural chestnut aroma with a light caramel note from the brown sugar.

I like that it sweetens without taking over, which makes it especially good for coffee and desserts.

I love that it's a festive Christmassy change from vanilla or caramel syrup.

It works well in lattes, cocktails, and desserts, but it is also lovely drizzled over pancakes or stirred into oatmeal.

I keep a bottle in the fridge during fall and winter and reach for it whenever I want a gentle, comforting sweetness.

Love chestnuts? Be sure to also use them in Mini Bundt Chestnut Roasts!

Jump to:

• Why You'll Love This Recipe
• Chestnuts
• Ingredients
• Instructions
• Serving Suggestions
• Variations
• Storage
• Top tips
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• Homemade chestnut syrup uses real chestnuts instead of artificial flavoring.
• The flavor is subtle and versatile, making it suitable for drinks, desserts, and breakfast dishes.
• Chestnut syrup feels seasonal and special without being complicated.
• Making it at home lets you control sweetness and quality.
• The syrup pairs well with coffee, tea, and cocktails.
• It stores well in the fridge for easy use.

Chestnuts

When cooked, chestnuts become soft and tender, with a texture closer to a potato than an almond or walnut.

Flavor-wise, chestnuts are mild, slightly sweet, and gently nutty. They work well in both savory and sweet recipes, from stuffing and soups to desserts and syrups.

Chestnuts must be cooked before eating. Raw chestnuts are hard and unpleasant. Once roasted or boiled, they peel easily and become soft enough to chop, mash, or infuse into liquids like syrup.

You can usually find chestnuts in several different forms, depending on the season and the store.

Fresh whole chestnuts are most common in the fall and early winter. Look for them in the produce section, often near other seasonal items or nuts. They are sold in their shells and need to be cooked and peeled before use.

Jarred or vacuum-packed chestnuts are available year-round in many supermarkets. These are already cooked and peeled, which makes them very convenient for recipes like chestnut syrup.

Ingredients

• Cooked peeled chestnuts. These are the star of the recipe and provide the nutty, aromatic flavor. Use roasted, boiled, jarred, or vacuum-packed chestnuts, but avoid candied ones.
• White sugar. White sugar provides clean sweetness and balances the deeper flavor of the brown sugar.
• Brown sugar. Brown sugar adds warmth, light molasses notes, and a slightly deeper color to the syrup. You can use light or dark brown sugar depending on preference, or all white sugar.
• Water. This forms the base of the syrup and allows the chestnuts to infuse their flavor gently. Filtered water gives the cleanest taste.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Chop the chestnuts (small pieces expose more flavor surface).

Add the chestnuts, both sugars, and water to a small saucepan.

Bring to a simmer over medium heat, stirring until sugar dissolves.

Reduce the heat to low. Simmer for 15-25 minutes.

Remove from heat and cool in the pan for 30 minutes to further infuse the chestnut simple syrup.

Strain the mixture through a fine mesh sieve or cheesecloth over a bowl, and press gently to extract all the flavor.

Serving Suggestions

• Stir into hot coffee or lattes. Try it in a Sweet Potato Latte!
• Drizzle over pancakes, waffles, or French toast.
• Sweeten black tea or chai.
• Use in cocktails instead of simple syrup. (Stir chestnut syrup with Kahlua and a splash of cream or milk over ice).
• Spoon over vanilla ice cream or dairy-free ice cream.
• Brush onto cakes or loaf breads for moisture.
• Add to whipped cream or coconut cream.
• Mix into oatmeal or porridge.
• Drizzle over roasted pears or apples. Try it over Maple Fried Pears.

Variations

• Use maple sugar in place of white sugar for a hybrid chestnut maple syrup.
• Add a cinnamon stick during simmering for a spiced chestnut syrup.
• Include a split vanilla bean for a softer, dessert-style flavor.
• Swap part of the white sugar for coconut sugar for a deeper caramel note.
• Use all brown sugar for a darker, richer syrup.
• Add a small strip of orange peel for citrus warmth.
• Add a pinch of salt to enhance sweetness and nuttiness.
• Blend a small portion of the chestnuts into the syrup before straining for extra body.

Storage

Store chestnut syrup in a clean, airtight bottle or jar in the refrigerator. It keeps well for two weeks without preservatives. Adding one tablespoon of vodka extends the shelf life to about one month.

This syrup is best made ahead and allowed to rest overnight. The flavor deepens after a day in the fridge. Freezing is possible, but not ideal. The texture may change slightly once thawed. If freezing, use small containers and thaw slowly in the refrigerator.

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

📖 Recipe