Pour the water into a small saucepan and bring to a boil.

Add the Gentle Sweet to the boiling water and allow to dissolve completely. Once the water is clear again you are ready to move to the next step.

Add the the hazelnut and vanilla extract to the boiling water. Stir to combine all the ingredients. Allow to boil about 2 additional minutes.

Pour the hazelnut coffee syrup into a mason jar and allow it to cool to room temperature. I use a pump on my mason jars because it’s just a lot more convenient in the mornings to have that pump.

I found the pumps on amazon and I love them. The pumps fit the regular mouth mason jars, they do not fit the wide mouth ones. They are linked above in the “tools” list.