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chestnut syrup preparation instructions

Homemade Chestnut Syrup

This elegant chestnut syrup captures the warm, nutty essence of roasted chestnuts in a versatile form. With just a handful of ingredients and minimal effort, you'll create a sophisticated sweetener that transforms ordinary beverages and desserts into something truly special.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 cup
Course: Beverage
Cuisine: European
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1 cup granulated sugar
  • ½ cup roasted chestnuts finely chopped (jarred or vacuum-packed)
  • ½ teaspoon vanilla extract
  • 1 pinch fine salt optional
  • ¼ teaspoon cinnamon optional
  • 1-2 teaspoons dark rum optional (or ⅛ teaspoon rum extract)
  • 1 teaspoon lemon juice optional, to prevent crystallization

Equipment

  • Small saucepan
  • Fine-mesh sieve
  • Glass bottle or jar

Method
 

  1. Combine water, granulated sugar, and finely chopped roasted chestnuts in a small saucepan.
  2. Bring the mixture to a gentle simmer over medium heat, then reduce to maintain a soft bubble for about 12 minutes, stirring occasionally.
  3. Remove from heat and strain the hot mixture through a fine-mesh sieve into a heat-safe bowl, pressing firmly on the solids with the back of a spoon to extract maximum flavor.
  4. Stir in the vanilla extract and any optional ingredients you desire (salt, cinnamon, rum, or lemon juice).
  5. Allow the syrup to cool completely before transferring to a clean bottle or jar.
  6. For an ultra-smooth texture, you can strain the syrup a second time through cheesecloth.

Notes

Store your chestnut syrup in the refrigerator for up to 3 weeks. The syrup will thicken slightly as it cools, reaching the perfect drizzling consistency.
For best results, use high-quality pre-roasted chestnuts and chop them very finely—almost to a coarse powder—to release maximum flavor during simmering.
Try using this versatile syrup in coffee drinks, hot chocolate, cocktails, or drizzled over pancakes, waffles, ice cream, or even roasted sweet potatoes.