A stroopwafel is two thin waffle layers glued together with warm caramel syrup, and most Dutch people will tell you it is already perfect on its own. But once you start asking about stroopwafel toppings, you get strong opinions: locals warming theirs over a coffee cup, kids dunking them in chocolate, market stalls dipping them in white chocolate and freeze-dried strawberries. This guide is a clear answer to a question we get every week at the workshop on Albert Cuyp: what is the right way to top a stroopwafel? Toppings push the stroopwafel further into snack territory, which is why it leads our guide to the best Dutch snacks in Amsterdam. For a wider catalogue beyond the stroopwafel, see our guide to traditional Dutch desserts of Amsterdam. For a modern twist, see our guide to try stroopwafel ice cream. For an ingredient-level breakdown of the dough and stroop, see what is in real stroopwafel ingredients with the traditional Gouda recipe.

We make stroopwafels fresh every day at our stroopwafel workshop Amsterdam, and we have watched thousands of guests experiment with toppings live on the table. The short version: traditional Dutch toppings are minimal, modern toppings are playful, and both are valid depending on the moment. Below is everything we have learned about which combinations actually work. Toppings are even better on a stroopwafel you pressed yourself, which is exactly what waffle making in Amsterdam at the workshop is about. If you want to compare every waffle style in the city, the wider waffles in Amsterdam guide covers Dutch, Liege, Brussels, and poffertjes side by side.

The traditional Dutch way: warm and unadorned

Walk into any Dutch household at 11 in the morning and you will see the same ritual: a fresh cup of coffee or tea, a stroopwafel placed flat on top of the mug, and a one-minute wait while steam softens the caramel layer in the middle. That is the original. No toppings, no extras, just heat doing the work. The syrup melts slightly, the wafer goes soft, and the whole thing pulls apart in your hands. If you want the actual method behind the cookie, our step-by-step stroopwafel recipe covers the dough, caramel ratios, and iron substitutes.

This is also what most older Dutch people consider the only correct answer. If you only try one approach during your trip, try this one first with a proper Douwe Egberts or Illy. It is the version that won the stroopwafel its place in Dutch food culture, and it remains the benchmark every other variation is measured against. For more background on how the snack itself came to be, see our history of the stroopwafel article.

Fresh-pressed: the version no topping can beat

There is one stroopwafel state where toppings genuinely do not improve anything: straight off the iron, still warm, with syrup that has not yet cooled into its supermarket-tin texture. A wafer pressed thirty seconds ago tastes nothing like the wrapped version you buy at Albert Heijn. The caramel is liquid, the dough has a faint cinnamon edge, and the whole thing collapses softly when you bite.

The two places to taste this in town are the open-air iron at our location on Albert Cuyp Market and inside the workshop itself. If you want a structured 45-minute activity rather than a quick market snack, that is what the stroopwafel workshop Amsterdam exists for. You also get to dip the finished wafer in chocolate at the end, which is the one topping that genuinely earns its place on a fresh stroopwafel.

Classic Dutch pairings worth trying

Beyond “nothing at all,” there are a handful of traditional pairings that have stuck around for generations. None of them sit on top of the wafer in the modern sense, but Dutch people will recognise all of them as legitimate ways to eat one.

• Coffee or strong tea, mug-warmed. The default. Works with any roast. Black tea works better than green.
• Vanilla custard (vla). Dunked into a small bowl of cold vla, the wafer goes soft in seconds. Very Dutch, slightly nostalgic.
• Speculaaskruiden coffee. A pinch of speculoos spice in the coffee changes how the caramel reads. Pure Amsterdam in winter.
• Genever, neat and chilled. Adults only. A small sip of young genever cuts through the sweetness in a way that genuinely works.

None of these are wild claims. They are the pairings you will see on tasting boards in proper koffiehuizen across the city. If you want to combine them with a wider Amsterdam food walk, our complete local stroopwafel guide maps out the best stops in De Pijp and the Jordaan.

Creative stroopwafel toppings that actually work

Now the fun part. The last decade has been kind to the stroopwafel: it has become the base for ice-cream sandwiches, a topping for cocktails, a dunked dessert, and the most photographed item on dozens of brunch menus. Some of these are great, some of them are tourist-trap nonsense. Here are the creative stroopwafel toppings we recommend to guests who ask.

White or dark chocolate dip

Dip half the cooled wafer in melted chocolate, let it set for two minutes. Dark chocolate balances the caramel; white chocolate doubles down on the sweetness and is better with a savoury coffee. This is the one topping we offer at the workshop, and it is by far the most ordered.

Sea salt

One pinch of flaky sea salt on a warm wafer transforms it. The salt cuts the caramel and lets the cinnamon in the wafer come forward. Try it once before deciding whether it is a gimmick or genius.

Stroopwafel ice-cream sandwich

Two stroopwafels, a scoop of vanilla or speculoos ice cream in the middle, eaten quickly before it melts. This works best with shop-bought stroopwafels rather than fresh ones; the structural integrity is better. IJscuypje and Massimo Gelato in De Pijp both do versions you can order off-menu.

Crushed pistachio or hazelnut

Spread a thin layer of melted chocolate on the wafer, press into crushed pistachios or hazelnuts. The texture contrast is the point. This is the version that photographs best, if that matters to you.

Freeze-dried strawberry or raspberry

The same chocolate-and-press trick, but with freeze-dried fruit. The acidity of the fruit balances the caramel and works especially well on a fresh stroopwafel.

Dulce de leche, peanut butter, biscoff spread

All three of these are “more caramel on more caramel” approaches. They polarise. Biscoff in particular works because the speculoos and stroopwafel share a flavour family. Peanut butter is divisive but committed fans swear by it.

Toppings to skip

Not every idea on Instagram is worth your money. Whipped cream on a fresh stroopwafel makes the wafer go limp before you can eat it. Maple syrup competes with the existing caramel rather than complementing it. Heavy fruit compotes (think jam) overwhelm everything. And anything involving “stroopwafel pizza” or a quarter-metre stack of cream and sprinkles is built for a photo, not for eating.

If you are buying a tin to take home and wondering what to do with it later, our stroopwafel souvenirs Amsterdam guide covers which Daelmans tins and gift boxes hold up well for topping experiments.

How we serve toppings at the workshop

At the end of every 45-minute session, each guest gets to dip their freshly pressed wafer in milk, dark or white chocolate, then add a topping from the small selection on the table: sprinkles, chopped nuts, freeze-dried fruit, a pinch of sea salt. It is the lightest possible “decorate your own” moment, not a craft project. The point is that the wafer underneath is warm, fresh and Dutch; the toppings are there to make it your own.

Vegan and gluten-free options are available on request, prepared in advance (at least 48 hours ahead). You can read more about who comes and how it runs on the stroopwafel workshop on FunAmsterdam, and our Stroopwafels Amsterdam pillar page explains where this fits in the wider local stroopwafel scene.

Pair your topping session with the rest of the day

A topping-heavy stroopwafel is a sweet snack, not a meal. The natural pairing is a slow afternoon: a short walk through De Pijp, an Amsterdam canal cruise at golden hour, and a creative second activity like the Tile Painting Workshop Amsterdam for groups who want a longer slot of hands-on time. We see a lot of guests pair the workshop with one of those two on the same day.

For rainy days we also map out a separate sequence in our indoor activities Amsterdam rainy day guide, which pairs cleanly with this article: pick an indoor morning activity, end with the workshop in the late afternoon.

Stroopwafel toppings FAQ

What is the most traditional topping for a stroopwafel?

The most traditional approach is no topping at all: place the wafer on top of a hot cup of coffee or tea and let the steam warm the caramel for one minute before eating. Anything beyond that is a modern addition.

Can you eat a stroopwafel with chocolate on top?

Yes, and it is the most popular modern topping. Dip half the wafer in melted dark, milk or white chocolate, then add crushed nuts or sea salt before the chocolate sets. This is the version we serve at the end of every workshop session.

Are creative stroopwafel toppings a Dutch thing or a tourist thing?

Both. Older generations stick to the warm-on-a-mug version. Younger Dutch and most tourists experiment with chocolate, sprinkles, freeze-dried fruit, salt, and biscoff spread. There is no single right answer; the traditional and creative versions coexist happily.

Where can I top my own stroopwafel in Amsterdam?

The most reliable option is our hands-on workshop at Albert Cuyp Market, where every guest finishes by dipping their fresh wafer in chocolate and choosing from a small topping table. The full 45-minute experience is bookable on the stroopwafel workshop Amsterdam page.

Do toppings work on supermarket stroopwafels?

Yes, but warm them first. A 20-second warm-up on a hot mug or in a low oven brings the caramel back to a workable state. After that, chocolate dips, sea salt and ice-cream sandwiches all work fine on a Daelmans or Albert Heijn tin wafer.

The short answer

If you want the Dutch answer, warm a stroopwafel on your coffee and eat it plain. If you want to play, dip in chocolate and add one contrasting topping (salt, pistachio, freeze-dried fruit). Skip whipped cream and maple syrup. And if you want to taste the version even Dutch people agree is best, come press one yourself at the workshop on Albert Cuyp. According to I amsterdam, the stroopwafel is one of the city’s defining sweet specialities; tasting it fresh is the closest you will get to the original.

Ready to top your own? Book a session on the stroopwafel workshop Amsterdam page, or browse the rest of our food guides on the Stroopwafels Amsterdam pillar.