Brew coffee as usual.

For hot coffee, stir in 1 to 2 teaspoons of hazelnut syrup per 8 to 10 ounces of coffee, then taste and add more if needed.

For French press, use a 1 to 15 ratio of coffee to water. Steep for 4 minutes, plunge, then flavor lightly.

For iced coffee, brew double strength, pour over ice, and add flavor.

For cold brew, follow a guide to make cold brew coffee; add hazelnut syrup to the concentrate and top with cold water or milk.

For shaken coffee, combine brewed coffee, a little syrup, and ice in a jar, and shake for 10 seconds.