More Nutrition Zerup Maple Walnut - concentrated syrup for coffee and tea without sugar and calories

More Nutrition Zerup Barista Maple Walnut - the liquid essence of autumn in a cup of coffee, dessert-like, warm and absolutely addictive.

Zerup Maple Walnut is a syrup that from the first drop transports you to a world of autumn's enveloping flavors: warm maple, roasted walnuts and light caramel sweetness. This combination is no ordinary "sweet aroma." - It smells like maple syrup heated in butter, with literally freshly chopped walnut hairs added in.

As soon as you open the package, a warm, thick maple aroma rises, with a hint of deep, woody sweetness, like syrup running down hot pancakes. Only after a while does the note of walnut become discernible - slightly roasted, subtly bitter, very distinctive and extremely elegant. This duo acts like an invitation to a coffee shop, where the specialty is autumn lattes with homemade walnut and maple syrup.

In taste, Zerup Maple Walnut is velvety, deep and wonderfully complex. The maple gives it a creamy, caramel-like softness, while the walnut provides a dry counterpoint that keeps the profile from being sugar-flat. It's the perfect combination of sweetness and clarity.

How does Maple Walnut taste in coffee and desserts?

When added to coffee, it creates an effect that is hard to find in classic syrups: a latte "like Vermont," with a nutty note so authentic that you might think of a freshly baked nut cake.

• In a cold brew, it works like an autumn version of Sweet Cream.
• In a macchiato, it lends a buttery, caramelly depth.
• And in plant-based milk - especially oat milk - it tastes exactly like a maple walnut latte from a premium coffee shop.

It's a syrup that warms up with flavor, even when the drink is cold.

Why will you love Zerup Maple Walnut?

• The combination of maple and walnut is a duo that has been associated with premium desserts for years. Maple - sweet, creamy. Walnut - intense, slightly bitter, exquisite. Together they create a flavor that is distinct, but not overdone.
• 0 kcal, 0 sugar, full pleasure gives the effect of classic maple walnut syrup, but without the heaviness, stickiness and sugar. This is dessert pleasure in a fit version.
• Velvety and deep - Maple Walnut has one of the deepest, most "round" compositions in the Zerup series. In coffee, it creates a soft, creamy profile that doesn't disappear even in strong espresso.
• Ideal for fall and winter coffees - this flavor is a ready base for pumpkin spice latte, apple pie latte, vanilla cappuccino or tiramisu latte. It lends warmth and pleasure regardless of the season, but in autumn and winter it shines the most.

How to use Zerup Maple Walnut?

• In coffee: espresso, latte, flat white, cappuccino, macchiato, nitro cold brew - each drink gains a nutty maple depth.
• In tea: especially good in black tea with milk (Earl Grey, English Breakfast).
• In protein drinks: More Iced Coffee and Protein Iced Matcha Latte gain a new dessert dimension.
• In porridge and oatmeal: maple walnut porridge tastes like breakfast from a luxury hotel restaurant.
• In skyras, yogurts and protein creams: it gives them a "cookie and nut" profile.
• In fit baked goods: base for maple-walnut flavored glazes, frostings, creams and frosting.

What do you feel when you drink coffee with Maple Walnut?

1. First - maple sweetness, warm and deep.
2. A moment later - a dry walnut accent, with that distinctive hint of elegant roastiness.
3. Then - a creamy, vanilla-caramel finish that lingers on the palate like after eating a serving of walnut semifreddo.

It's a taste that makes even an ordinary coffee in the morning a moment of pleasure.

More Nutrition Zerup Maple Walnut is the most autumnal-dessert barista syrup in the series. It combines the warm depth of maple syrup with the exquisite sharpness of walnut to create a flavor that is rich, creamy and elegant - yet absolutely calorie-free.

If you want your coffee to taste like a latte from a specialty coffee shop, while remaining fit - Maple Walnut will be your new daily ritual.