Torani Chocolate Macadamia Nut Syrup is what defines this drink. It’s not a common pantry item, but it’s available at World Market (Cost Plus), Amazon, restaurant supply stores, and some Whole Foods. A 750ml bottle runs $10-12 and makes 30-40 drinks. There is no good DIY substitute — you can approximate the flavor with chocolate syrup + hazelnut syrup, but it won’t taste the same. The macadamia note is distinct from hazelnut (sweeter, more buttery, less woody), and the combination with chocolate needs the right proportions that Torani has already worked out.

Monin also makes a macadamia nut syrup that pairs well with chocolate (buy both or combine) if you can’t find the Torani chocolate-macadamia version specifically.

Dutch Bros uses commercial blenders (Vitamix commercial units) and a proprietary blend formula that creates a thick, almost shake-like consistency in their Freezes. Home blenders can’t replicate this by ice ratio alone. Xanthan gum is a food-grade thickener and emulsifier — at 1/8 teaspoon per drink, it binds the ice, espresso, and half-and-half into a stable emulsion that doesn’t separate for 15-20 minutes and has that characteristic thick-sip texture. It’s odorless, flavorless, and a bag costs $8 at any grocery store with a baking aisle. Optional for the iced version, nearly essential for the blended one.

Adjust syrup amount by the size you’re making. 1.5 tablespoons is the baseline for a 12 oz hot drink. For 16-24 oz, go 2-3 tablespoons. The chocolate macadamia flavor can disappear in a larger drink if you don’t scale up — unlike vanilla or caramel, which remain present at lower concentrations, this syrup needs a certain threshold to read clearly over the richness of the half-and-half.

Stir syrup into hot espresso, not cold half-and-half. Cold half-and-half doesn’t fully incorporate this syrup — you can end up with undissolved pockets that make the first half of the drink taste weak and the last half too sweet. Always dissolve in hot espresso first, regardless of which preparation method you’re using.

For iced: don’t shake or vigorously stir. A gentle stir after pouring the half-and-half keeps the chocolate swirl visible through the glass — both for aesthetics and for getting distinct layers of flavor in each sip.

Cold brew instead of espresso. For a smoother, less acidic iced version, substitute 4 oz of cold brew concentrate for the 2 espresso shots. Cold brew’s lower acidity plays well with the rich, sweet chocolate macadamia flavor.

Both are breves (espresso + half-and-half base). The differences:

	Golden Eagle	Annihilator
Flavor	Vanilla + caramel	Chocolate + macadamia nut
Sweetness	Sweeter, dessert-forward	Rich, complex, less sweet
Syrup count	2 (vanilla + caramel)	1 (chocolate macadamia)
Best for	Caramel lovers, first-timers	Chocolate coffee drinkers
Blended?	Golden Eagle Freeze	Annihilator Freeze

Try the Dutch Bros Golden Eagle if you want the vanilla-caramel version.

The Annihilator’s rich breve base is the same foundation for most Dutch Bros signature drinks. If you’re building a Dutch Bros at-home menu:

• Dutch Bros Golden Eagle — vanilla caramel breve (the other signature)
• Starbucks Caramel Macchiato — similar espresso-syrup territory, milk-based instead of breve
• Starbucks Cold Brew — low-acid espresso alternative for the iced and blended versions

Ingredient	Amount	Cost
Espresso (ground coffee)	2 shots	$0.25
Half-and-half	6 oz	$0.35
Torani chocolate macadamia syrup	1.5 tbsp	$0.45
Chocolate drizzle	small amount	$0.05
Total		~$1.10

Compare to $6-8 for a medium at Dutch Bros (2026 pricing, varies by location)

• Calories: 260
• Protein: 5g
• Fat: 17g
• Carbs: 22g
• Sugar: 18g
• Sodium: 80mg