Macadamia Coffee Syrup

How to use: hot, iced, or blended perfection

Our macadamia coffee syrup makes it simple to upgrade your drinks, no barista skills required.

Hot coffee Brew a fresh shot of espresso and pour it into your cup. Add 15–30 mL of macadamia syrup and stir well while hot. Top with steamed milk for a smooth, nutty latte that's hard to put down.

Iced coffee Fill a glass with ice and add your espresso or cold brew. Pour in 15–30 mL of syrup and stir until fully combined. Add milk or cream for a creamy, refreshing drink with a beautifully rich finish.

Blended drinks Combine espresso, milk, and ice (with optional ice cream) with a generous dash of macadamia coffee syrup in a blender. Blend until thick and smooth, then top with whipped cream for something truly indulgent.

You can also use it as a macadamia dessert syrup, drizzle it over ice cream, swirl it through milkshakes, or use it to put your own spin on café classics at home.

Tasting notes

From the very first sip, our macadamia coffee syrup brings that signature warm, buttery nuttiness that macadamia is known for, rich without being heavy, and subtly sweet without masking the natural character of your espresso. There's a smooth, almost creamy quality to it that rounds out the sharpness of coffee beautifully.

In milk-based drinks, it adds a dessert-like depth that feels indulgent but balanced. In iced coffees and cold brew, the nutty notes come through in a more mellow, lingering way, the kind of flavour you notice more with each sip.

It pairs especially well with espresso, full-cream milk, and plant-based alternatives like oat or macadamia milk (a natural pairing, for obvious reasons). For a more layered flavour, try combining it with vanilla syrup or caramel syrup for a café-style drink that feels genuinely special.

Frequently asked questions

What drinks can I make with macadamia coffee syrup?

This syrup works beautifully in lattes, cappuccinos, flat whites, iced coffees, frappes, and milkshakes. It's also a great macadamia dessert syrup, try it drizzled over vanilla ice cream, affogatos, or pancakes for an easy, impressive finish.

How much syrup should I use per coffee?

We recommend 15–30 mL per drink, depending on how rich and flavourful you like things. Start with 15 mL and adjust from there, it's easy to dial in to your taste.

Can I use this syrup in iced drinks?

Absolutely. It dissolves smoothly into both hot and cold beverages. It's particularly popular in iced lattes and cold brew, where the buttery macadamia flavour really shines.

Is this syrup suitable for non-dairy milk?

Yes, it pairs well with oat, almond, soy, and other plant-based milks. Macadamia milk is a particularly natural match if you want to lean into that nutty flavour profile.

How long does the syrup last once opened?

Our coffee syrups are shelf-stable and last up to two years from the date of manufacture. Store in a cool, dry place and check the label for the best-before date.