These homemade coffee syrups only require a few easy ingredients, are easy to make, and make your coffee taste amazing. You'll never buy flavored syrups or creamers for your coffee again.
We also have a great recipe for a homemade mocha syrup that you should try!
This is a recipe that in its most basic form uses only 2 ingredients. However, we have included recipes for our favorite four coffee syrup flavors: Maple Vanilla, Caramel, Warm Spice, and Peppermint. Soooo easy and tasty!
Ever since learning to make homemade flavored syrups I rarely purchase flavored creamer for our coffee. It is just so easy to make my own coffee syrup in whatever flavor we would like most.
These syrups are multi-purpose. Because, in essence, they are just a simple syrup. Which means that they can be used in cocktails, soda, and coffee. Versatile, easy, and delicious!
This coffee syrup recipe can also be used for homemade soda syrups. Simply change the flavors and add to carbonated water!
Let's stop a moment and talk about the containers. You don't have to pay a fortune for fancy pants. These are from the Dollar Tree for...yup, $1 each. I put a bit of black vinyl on them to create the chalkboard surface. A little bottle of chalkboard paint would work. As would modpodging a sweet piece of paper. Amazon does have a version...this Olive Oil Dispenser ... that is similar to them, a bit more expensive. But...an option.
These coffee syrups all are variations of the same simple syrup. Once you know how to make the basic syrup you are home-free. Just add ingredients, herbs, flavors...whatever!...to personalize and create your own variation of the syrup!
TO MAKE THIS COFFEE SYRUP SUGAR-FREE:
Use Truvia Baking Blend as an exact swap out for the sugar. I have successfully made this recipe sugar-free many times with this swap out.
Homemade Flavored Syrups
- Basic syrup:
- 1 cup sugar
- 1 cup water
- Caramel variation: 1/2 cup caramel sauce
- Peppermint variation: 20 peppermint candies
- Warm Spice variation: 2 tsp cinnamon 1 tsp nutmeg, 2 tsp cloves
- Maple Vanilla variation: 3 tablespoons vanilla 1/4 cup maple syrup
- Put ingredients into a heavy saucepan (this will help it not boil over as easily!).
- Bring to gentle boil, stirring often, and take off the burner for a few minutes. (watch carefully that it doesn't boil over!)
- Simmer on low for 15-20 minutes, stirring occasionally.
- Cool before putting into a container.
- Caramel variation: add caramel sauce after water comes to a boil.
- Peppermint variation: add peppermints with water and sugar, stir often.
- Warm spice variation: add spices after water has come to boil.
- Maple Vanilla variation: add syrup with sugar and water, add vanilla after water comes to a boil.
Your flavored syrups should be shaken slightly before being used and when in doubt, store in the fridge.
They can last about 1 week on the counter, 1 month in the fridge.
These are my basic homemade coffee syrup recipe and made to my preference. I add about 2-3 tablespoons of coffee syrup to our perfect lattes (how to make a perfect stovetop latte HERE!). Of course, that's because I like my coffee with less coffee and more sugar. Create your coffee syrups the way YOU like them. You have the basic coffee syrup recipe, now go make it awesome! Next cookie and coffee date can be at your house!
Want to add deliciousness to your coffee? How about easy homemade syrups? Yep. We got that. Now you can too. http://t.co/Y9gixZ4tQN
— Nellie & Bellie (@miznelliebellie) August 7, 2014
Update: crystallizing is something that can happen when working with simple syrup. To avoid it be sure to have dry pans and utensils. Don't introduce extreme temperatures to your syrup (cold spoons, pans...etc.).
The coffee syrup recipe variations I have here uses ingredients like maple syrup, caramel sauce, and peppermint candies because they bring ingredients that will keep your coffee syrup from crystallizing. If you make your own recipe and don't add in anything processed using only natural flavor or spice, try adding a wee bit of corn syrup, lemon juice, or cream of tartar to your syrup right before you pour it into your bottles to help solve your crystallizing problems.