Spekulatius Syrup Brut

Speculoos syrup brings Christmas to your coffee

The Spekulatius (Speculoos) Syrup Brut by Bacanha is a French spice syrup with natural speculoos aroma, produced in a workshop near Paris. Spicy, caramelly, with a hint of cinnamon. There are only three ingredients on the label, and 400 ml makes about 20 glasses.

Speculoos syrup brings the taste of the Christmas biscuit into your cup and is part of the Sirop Brut range from the Parisian manufactory Bacanha. In France, the biscuit is called speculoos and is eaten all year round, usually as an accompaniment to coffee. That is exactly where this syrup belongs, too.

Spicy, caramelly, with cinnamon as a base

Speculoos tastes of cinnamon, cardamom, and clove, as well as browned butter and brown sugar. This blend defines the biscuit, and it is what defines this syrup as well.

In the aroma, the spice is at the forefront; on the palate, it is followed by a caramelly sweetness with a long finish. The label lists cane sugar, water, and natural aroma—nothing else is needed. Unlike most varieties in the range, the speculoos syrup is not an organic product, which is why it is simply called Sirop Brut.

The coffee syrup for the dark season

A teaspoon in your café au lait and you have the Speculoos Latte found in French cafés starting in October. It works just as well in a cappuccino.

Beyond coffee, it belongs in anything wintry. Stir it into hot milk, add it to whipped cream, use it in cake batter, or drizzle it over vanilla ice cream. It is also great in black tea, and in an eggnog, it provides the spices you would otherwise have to measure out individually.

During the Advent season, the combination with nut is particularly worthwhile. Half a spoonful of speculoos, half a spoonful of organic hazelnut syrup, plus hot milk and cinnamon. If you prefer it more caramelly, use the organic caramel syrup instead.

A biscuit with Belgian roots

Speculoos originated in Belgium and the Netherlands, where it was baked for St. Nicholas Day and shaped using carved wooden molds.

It came to Northern France via Flanders, where it is now served as "speculoos" with every coffee, usually as a small biscuit on the saucer. The spices that define it once arrived from Asia via the port of Antwerp and were expensive enough to justify it being a festive treat.

The syrups are blended in a workshop in Saint-Soupplets, a good 40 kilometers northeast of Paris. The aromas are created in Grasse behind the Côte d'Azur, where France has been making its scents since the 16th century.

“Preserving the authenticity of the aromas,” as the manufactory describes its work, is more demanding with a biscuit aroma than with a fruit, because what has to be recreated here is an entire bouquet of spice, butter, and roasting notes. All varieties maintain a pH value below 4.5 and around 60 degrees Brix, which is why they are less sweet than usual. We carry 25 varieties from Bacanha's range, from citrus and floral to spicy. Christmas can be liquid, too.

In hot milk, cinnamon last

For coffee, a teaspoon is enough; anything more will mask the roasted notes. For hot milk, use 2 centiliters for a large mug, with a pinch of cinnamon on top.

Add it to hot dishes only at the end, otherwise the spices will evaporate. After opening, the bottle should be kept in the refrigerator, where it will last for 2 months. You can find more varieties for coffee in our syrup selection.