While I love a good Peppermint Mocha or Starbucks Sugar Cookie Latte, my absolutely favorite Starbucks holiday drink is the undeniably wonderful Chestnut Praline Latte. The sweet, nutty, buttery flavor is simply unmatched in my opinion. If you’re reading this, I’m sure you feel the same way as me, so I am super excited to share this Homemade Starbucks Chestnut Praline Syrup with you, so you can enjoy this iconic flavor in all your at home drinks this year! I’m talking Chestnut Praline Lattes, Chestnut Praline Cold Foam, Chestnut Praline Cold Brews, etc! Let’s jump into the ingredients you’ll need.
Ingredients You’ll Need
Chestnuts: You can often find fresh chestnuts at the grocery store around late fall, early winter time, and you’d need to peel and steam them yourself before using in a syrup. Personally, I like the simplicity of buying roasted chestnuts so I can add them straight to a saucepan to make the syrup. Choose whichever option works best for you!
Pecan Halves: I prefer using pecan halves rather than chopped pecans because I find the syrup tends to get too gritty with chopped pecans, but the flavor will taste the same with either one. Make sure to get raw pecan halves, not roasted and salted pecans.
Granulated Cane Sugar: I like a combination of cane sugar and dark brown sugar for this syrup. For a sugar free syrup, use sugar free substitutes for the cane sugar and brown sugar.
Dark Brown Sugar: I love the sweet molasses flavor of a dark brown sugar in this recipe, but light brown sugar works great as well. If you only have cane sugar on hand (not brown sugar), the syrup will be delicious too, it just won’t have that extra sweet molasses flavor.
Water: Make sure to use purified water or drinking water for the best tasting Homemade Starbucks Chestnut Praline Syrup.
Salt: Adding a pinch of salt helps bring out the sweetness in the syrup. You can add more salt for a salted pecan syrup flavor, but only using a tiny pinch won’t make the syrup noticeably salty, just sweeter and more flavorful!
Pralines and Cream Flavoring: This ingredient is optional, but I think it is so worth adding for the most perfect Starbucks Chestnut Praline flavor! It adds an extra layer of sweetness, nuttiness, and butteriness that takes this homemade syrup to the next level! If you don’t want to purchase this flavoring, you can just skip it altogether, or substitue with vanilla extract, butter extract, or cake batter extract.
Why Make Chestnut Praline Syrup At Home?
Starbucks is too expensive: Yes I said it! Paying $7+ for a latte in this economy is outrageous! Sure grabbing coffee out here and there is fine, but for a daily coffee, I cannot justify paying that amount of money for one drink. Making your own syrup and drinks at home can help you save an insane amount of money every week or every month!
How To Make Starbucks Chestnut Praline Syrup At Home:
- Combine chestnuts and pecans in a saucepan and toast over medium heat. Toast the nuts for 3-5 minutes until they start to smell toasty. You don’t want to burn them, so keep an eye on them and stir often so all the nuts are evenly toasted.
- Once the chestnuts and pecans smell toasty, add in the water, sugars, and salt, and stir to combine.
- Bring the mixture to a boil, stirring often.
- Once boiling, lower the heat to medium low and let simmer for 10 minutes.
- Remove the mixture from the heat, add in the Pralines and Cream flavoring, and stir to combine.
- Pour the syrup through a strainer into a mason jar or heat proof container, catching the pecans and chestnuts inside the strainer. Pro tip: You can add the nuts to a parchment lined baking sheet and bake at 375 degrees Fahrenheit for 15 minutes to make candied pecans/chestnuts.
- Let the Homemade Starbucks Chestnut Praline Syrup cool completely before transferring to an airtight container, and store in the fridge for up to three weeks.
What Do I Do With The Leftover Pecans and Chestnuts?
For the leftover pecans and chestnuts, I like to place them on a parchment paper lined baking sheet and bake them at 375 degrees Fahrenheit for 10-15 minutes. The chestnuts will remain soft but the pecans get perfectly crunchy and you can add the candied nuts to salads or eat them as a snack/dessert!
How Can I Make A Sugar Free Starbucks Chestnut Praline Syrup?
For a sugar free Homemade Starbucks Chestnut Praline Syrup, simply use a sugar free substitute like allulose instead of the cane sugar, and use a sugar free brown sugar substitute instead of the dark brown sugar in this recipe.
What Recipes Can I Make With This Syrup?
- Starbucks Chestnut Praline Latte
- Chestnut Praline Cold Foam
- To a cup, combine 1 tablespoon Homemade Starbucks Chestnut Praline Syrup, 2 tablespoons 2% milk, and 3 tablespoons heavy cream. Froth together with a handheld milk frother until thick and pour over your drink of choice).
More Homemade Syrup Recipes:
- Homemade Starbucks Sugar Cookie Syrup
- Homemade Starbucks Caramel Brûlée Sauce
- Homemade Gingerbread Syrup
- Homemade Peppermint Syrup
- Starbucks Spiced Apple Drizzle
- Starbucks Apple Brown Sugar Syrup
More Holiday Recipes to Try
- Starbucks Peppermint Chocolate Cream Cold Brew
- Starbucks Sugar Cookie Cold Foam
- Starbucks Sugar Cookie Latte
Homemade Starbucks Chestnut Praline Syrup
Equipment
Ingredients
- 1/2 cup roasted and peeled chestnuts
- 1/2 cup pecan halves
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon Pralines and Cream Flavoring
Instructions
- Combine chestnuts and pecans in a saucepan and toast over medium heat. Toast the nuts for 3-5 minutes until they start to smell toasty. You don’t want to burn them, so keep an eye on them and stir often so all the nuts are evenly toasted.
- Once the chestnuts and pecans smell toasty and fragrant, add in the water, sugars, and salt, and stir to combine.
- Bring the mixture to a boil over high.
- Once boiling, lower the heat to medium low and let simmer for 10 minutes.
- Remove the mixture from the heat, add in the Pralines and Cream flavoring, and stir to combine.
- Pour the syrup through a strainer into a mason jar or heat proof container, catching the pecans and chestnuts inside the strainer. Pro tip: You can add the nuts to a parchment lined baking sheet and bake at 375 degrees Fahrenheit for 10-15 minutes to make candied pecans/chestnuts.
- Let the Starbucks Chestnut Praline Syrup cool completely before transferring to an airtight container, and store in the fridge for up to three weeks.
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