Homemade Flavored Coffee Syrups

Ever since learning to make homemade flavored syrupsย 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. And 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!

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soda syrup recipe and tutorial from

This coffee syrup recipe can also be used for homemade soda syrups. Simply change the flavors and add to carbonated water!

NOTE: I’ve heard from many readers that they have had success making this into a sugar-free version with the use of Truvia baking blend. No changes are needed just sub out the Truvia for the sugar.

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…thisย  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!


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.ย 

Homemade Coffee Syrup Recipe

4 from 3 votes

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


  1. Put ingredients into a heavy saucepan (this will help it not boil over as easily!).
  2. Bring to gentle boil, stirring often, and take off the burner for a few minutes. (watch carefully that it doesn't boil over!)
  3. Simmer on low for 15-20 minutes, stirring occasionally.
  4. Cool before putting into a container.
  5. Caramel variation: add caramel sauce after water comes to a boil.
  6. Peppermint variation: add peppermints with water and sugar, stir often.
  7. Warm spice variation: add spices after water has come to boil.
  8. 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!

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.ย 

Add this coffee syrup/simple syrup to these coffee recipes:

Caramel Cardamom Coffee

Cold Brew Coffee Recipe

Dirty Irishman Cocktail





  1. Jean Greenhill
    October 29, 2018 / 3:24 pm

    Do you have a recipe for Hazelnut syrup?

    • Nellie
      October 29, 2018 / 5:25 pm

      I don’t. I would probably use an extract for the Hazelnut flavor. Similarly to the vanilla.

  2. Mahkeela
    February 6, 2018 / 3:03 pm

    How long does it last before expiration?

    • Nellie
      February 7, 2018 / 9:09 am

      Honestly, I’ve never had any left after a few weeks. I know for sure several weeks.

  3. Katlyn
    September 11, 2017 / 9:51 pm

    I officially can’t have my coffee without this stuff now! I use a tsp of peppermint extract and have that flavor year round. I occasionally break it up with the cinnamon spice but always go back to the peppermint. Thank you for this recipe!

    • Nellie
      September 12, 2017 / 10:27 am

      #sorrynotsorry :). Us too! This stuff is so easy and delicious. Glad it perked up your coffee time like it does ours!

  4. BN
    June 24, 2016 / 6:28 pm

    Do you think this would work using candy/ baking oils? Like cinnamon oil, bubble gum, etc?

    • Nellie
      June 27, 2016 / 9:45 pm

      You know, I think that it would cook properly but I’m pretty sure the oils would separate from the syrup. You could shake it prior to every use to combat that?

      • December 16, 2016 / 11:56 am

        I am wondering if you could use xanthum gum to keep it from separating? I’ll have to try this, although I might have to go the sugar-free one. What about Stevia? I should try to make a chocolate mint one! I have many recipes I use for my iced coffees in the summer. I usually don’t mention this, but I do roast my own coffee and have some excellent coffee recipes for my customers I give out at Farmer’s Markets, etc. (Not to mention, I really do have some wonderful fresh roasted coffees from all over! I am always looking for new things.

        Now, if only I could figure out how to make my own coffee bean flavoring! I am only a very small business and I have to buy huge amounts of commercial flavors for when I create Chocolate Mint coffee, or Macchiato, Cinnamon bliss, etc.


        • Nellie
          December 16, 2016 / 6:37 pm

          I have never tried xanthum gum and really couldn’t say if it would work. I believe I read in the comments some of the good options for sugar-free versions that were tried. I did use the baking Stevia with good success. I think roasting your own coffee is amazing and am super interested in trying that! Kudo’s, girl! I went and checked out your site and you have a full business going. In case you haven’t been around NellieBellie all that much…I’m a huge coffee girl. So, if I didn’t already have a great job I’d be trying to steal yours :). Have a wonderful weekend and be sure to tell me how it goes!

        • Nonarae
          August 1, 2017 / 12:40 pm

          I have seen other recipes using xanthum gum and stevia.

          • Nellie
            August 4, 2017 / 11:51 am

            Yes, xanthum gum and stevia are especially useful for sugar-free versions. This isn’t meant to be a sugar-free version but a standard old-fashioned way to make simple syrups that are useful for so many things. I have use stevia quite successfully for the sugar-free kind. Still yummy!

  5. June 21, 2016 / 12:37 pm

    I can’t wait to make these! I’m a barista and just got an espresso machine. These will be the perfect addition to my little home coffee bar. :)

    • Nellie
      June 21, 2016 / 9:18 pm

      They would! And I can’t wait to hear how you customize these to your favorite flavors…yum!

  6. August 5, 2015 / 10:59 pm

    I’m not a coffee drinker (I know. I know!)….but I’m totally curious about trying these in hot chocolate. I bet they’d be fantastic!

    • Nellie
      August 7, 2015 / 9:19 am

      I bet they would! I make another version for “soda”. We put them into carbonated water and the kids get to flavor their own sodas while I control the sugar content :).

  7. Ashley Sears
    August 5, 2015 / 5:31 pm

    I love coffee, I mean I drink it all the time (usually only in mornings that is). I just might need to make this stuff!

  8. December 26, 2014 / 12:12 am

    I like French Vanilla and out of all the homemade creamer’s I’ve tried to make I just can’t seem to get the French Vanilla flavor I like. I’m not fond of all the preservatives in store bought creamers, they have too much sugar (I’m pre-diabetic & I’m into using stevia because I don’t like saccharin and they have found that saccharin & equal is just not healthy for you),and there sugar free ones have too much fat, and they are way too expensive..This looks and sounds better for me along with good ole milk than the alternative. Any suggestions?

    • Nellie
      December 27, 2014 / 1:42 pm

      Are you looking for a coffee creamer? I’m thinking that’s what you are asking but making sure. We are currently working on a couple recipes and hope to get some out soon. A sugar-free one is in process. Fingers crossed. I am really, really not fond of the substitutions for sugar. We are anti-plastic, preservatives, and chemicals!

      • Donna
        January 10, 2015 / 8:16 am

        Have you tried Truvia that is what I use the others just have an awful after taste.

        • January 10, 2015 / 10:00 am

          We haven’t. This is a simple syrup…which is sugar and water and a chemical reaction. We just aren’t positive that anything else will work. Try it, and let us know the results!

          • Abigail
            March 17, 2015 / 7:19 am

            Hi there! I have a diabetic boyfriend, and I tried making this syrup (from your soda syrup post) last night with stevia (SweetLeaf brand), so I wanted to inform you of the results. Stevia “syrup” doesn’t thicken like a sugar syrup would. I have read that if you try making it from the leaves themselves, it will work. If using the powdered kind, perhaps adding a little cornstarch or gelatin pre-boiling would do the trick. In my case, the thickness isn’t an issue since it’s going into club soda anyway:)

            Thanks for the simple yet clever recipes!

          • March 17, 2015 / 9:36 am


            Thanks so much for letting us know your results! It’s so helpful to have other people test out variations so we all can know!

  9. Taylor Jackson
    December 18, 2014 / 9:06 pm

    This seems like a silly question but do I leave the peppermint candies in or strain them out? Will they melt?

    • December 19, 2014 / 8:38 am

      Not a silly question…they will melt. So no worries!

  10. Mariah
    December 12, 2014 / 10:50 am

    If I wanted to make a mocha syrup, what do you think I should use and how much?

    • December 12, 2014 / 11:01 am

      We actually really don’t recommend making a chocolate version of this syrup. It doesn’t turn out as well as simply using a regular, old chocolate syrup.

  11. Angela
    December 8, 2014 / 8:06 pm

    I’ve tried to make the spice coffee syrup twice and both times it comes out very thick and dark. Any thoughts on what I’m doing wrong?

    • December 10, 2014 / 10:16 am

      It’s supposed to be a little darker and thicker than the others, but it is also possible that you are cooking your syrup for too long and allowing too much of the moisture to evaporate.

  12. Abby
    November 24, 2014 / 8:53 pm

    Hi! I love the idea of these syrups. How much does each recipe make? Thank you!

    • November 25, 2014 / 3:29 pm

      It makes about 6oz…we think.

  13. Stephanie
    November 12, 2014 / 9:23 am

    For the peppermint syrup – are the peppermint candies little or are they the large red and white striped starburst looking ones?

    • November 12, 2014 / 10:12 am

      Stephanie, we used the larger starburst looking ones.

  14. Jasmine
    October 27, 2014 / 3:00 pm

    For the Caramel Syrup do you use a homemade caramel sauce or a shop bought one?

    • Nellie
      October 27, 2014 / 5:58 pm

      We used one we found in the ice cream toppings. But, a homemade one would be amazing!

  15. Kelsey
    October 23, 2014 / 10:08 pm

    I suppose this might be a silly question, but is there any way to make a simple syrup with a sugar free method? This will make a great Christmas present, but my family has sugar issues. Haha

    • October 24, 2014 / 1:12 pm

      Unfortunately, Kelsey, this recipe is a simple syrup. Which means, no, you can’t make this version easily sugar free. Sorry!

  16. Katey
    October 12, 2014 / 8:56 pm

    Do you have a pumpkin version of these syrups?

    • October 13, 2014 / 9:16 am

      We don’t, sorry! We aren’t sure how much the water in fresh pumpkin, or even puree, would mess with the recipe. You could almost certainly add a pumpkin spice to the syrup for the flavor (just know your syrup might not last quite as long, we aren’t sure). And you could maybe try to infuse puree into the syrup as it’s cooking and sift it out, but we haven’t tried it. So if it doesn’t work, don’t blame us :)

      • Kim
        October 28, 2014 / 8:46 pm

        To make pumpkin syrup; 1 cup sugar, 1 cup water, 1 tablespoon pumpkin spice, 2 tablespoons pumpkin puree.

        Bring water and sugar to a simmer add spice and puree, simmer ten minutes. Keeps 30 days. In my house a couple days!

        It’s great to add to Lattes, Drip Coffee, and just hot water with a cinnamon stick. Next I want to try it in Hot chocolate. Need to make more first.


  17. Cori
    October 11, 2014 / 1:37 pm

    Actually, yes you can make them with kool aid packets. By the stuff in the canister but just the packets of flavoring. We’ve made our own syrups for snow cones that way and they have turned out great! I love making my own vanilla syrup too.

    • Cori
      October 11, 2014 / 1:38 pm

      Should say NOT the stuff in the canister. Sorry!

      • October 11, 2014 / 8:09 pm

        Cori, thanks for that! You’re right, the packets shouldn’t have any sugar in them, which means they should work. Not the canister Kool-Aid, that has the sugar in it.

  18. Bonna
    October 9, 2014 / 10:04 pm

    Can you make fruit flavored syrup for Italian sodas using kool aid for the flavor?

    • October 10, 2014 / 10:23 am

      Bonna, kool aid won’t work because it is almost completely sugar. The syrups are a simple syrup, which is based on a specific sugar/water balance. If you’re looking for fruit flavors, we’ve shown a few ideas in our soda syrup post…basically the same thing, but with fruits infused in the syrup.

  19. Cheri
    October 9, 2014 / 5:10 am

    Is there a basic vanilla recipe? Maple in my coffe isn’t fav, but we love vanilla! Thanks fir the recipes! Can’t wait to try them!

    • Nellie
      October 9, 2014 / 9:21 am

      I would put in vanilla bean while cooking the sugar and water. Or, simply add a bit of extract to the cooling syrup. But, the vanilla bean would be delicious!

  20. Helen
    October 8, 2014 / 5:09 pm

    Any way you have tried this with chocolate? I would love to be able to finally make my own syrup for a mocha

    • October 8, 2014 / 5:17 pm

      We haven’t, sorry. But if you do try it, and it turns out, be sure to let us know!

  21. October 8, 2014 / 1:14 pm

    how long is it good for and does it need to be refrigerated?

    • October 8, 2014 / 5:16 pm

      How long it lasts depends on which version you create. We’ve been able to keep our vanilla version for more than a month when refrigerated. We recommend always refrigerating them, they’ll last much longer.

  22. Helena Mitchell
    October 7, 2014 / 6:42 am

    Is there a way, that you know of, to make these sugar free? We have diabetics in our family. Thanks! They really sound yummy!

    • Nellie
      October 7, 2014 / 9:56 am

      Sorry, no. This is a sweet syrup base which is made with sugar. I’m putting the comment up hoping someone else that comes along has a good answer for you. There has been talk of splenda, agave syrup, and others. But, so far I haven’t heard of an answer.

  23. October 3, 2014 / 11:09 pm

    Just made the maple vanilla syrup for the second time. The first time I left it in a container to cool and then knocked it over… nightmare to clean up. Ugh. This second attempt, so far so good! Waiting for it to cool and will then add it to some coffee.

    I love knowing what’s in my food and drinks, so thanks for a recipe that lets me know what goes in my coffee syrup!

    • Nellie
      October 4, 2014 / 10:42 am

      Oh no…how frustrating!! We love knowing too, which is why you see alot of recipes here that are homemade. There is something so soothing about watching where your food comes from!

  24. October 2, 2014 / 11:04 pm

    Thanks for the recipes. I’ve started making cold brewed coffee at home. One batch will enough for several days. Making a coffee syrup at home looks easy too. Warm spice will be my first.

    • Nellie
      October 3, 2014 / 9:44 am

      Can’t wait to hear how it goes. I haven’t tried making cold-brew yet. I always mean to but never quite get there.

  25. September 29, 2014 / 6:21 am

    Thank you for sharing this recipe! I love the Butter Pecan iced coffee that Dunkin has in the summer and was looking for a way to reproduce it. I used this as my base, and added 3 TBSP butter, 1/4 c chopped pecans, & 2 TBSP brown sugar by melting the butter in a saucepan and sauteing the nuts in it before adding the brown sugar. I added my pecan mixture between the boiling & simmering steps. I have a small metal strainer that was perfect for scooping out the pecans so there weren’t any chunks. I can’t wait to experiment more! Thanks, again. :)

    • September 29, 2014 / 11:26 am

      That sounds like an absolutely fabulous version!!! Please let us know how it lasts…because we’d love to try it ourselves!

      • September 29, 2014 / 12:50 pm

        I am on my second batch, actually! The first one held up great for the month it took me to use it. I stored it in the fridge, but am going to try this one on the counter to see how that works. Do you mind if I post my variation on my blog? I will certainly link to yours as the base I used.

        • Nellie
          September 29, 2014 / 1:09 pm

          Go for it! Glad you could use it! Thanks for linking back…we appreciate the credit! So glad you liked it!

  26. Colleen
    September 2, 2014 / 8:02 pm

    I would like to make and give these coffee syrups for Christmas gifts. What is the shelf life for them and can they be stored in a cool place, not the refrigerator?

    • Nellie
      September 3, 2014 / 2:28 pm

      Great questions!! We have successfully stored them in the fridge for up to 2 months. These syrups are simple syrups which in and of themselves are fine in a cool place for shorter times. It’s when you add flavors to them that can change that. That is why we have the recommendation of fridge…it’s hard to know what is being added. I hope that helps!

  27. August 27, 2014 / 9:20 pm

    I wonder if there is a way to make these sugar free? And maybe use peppermint extract or something? Trying to make these diabetic friendly…. thoughts?

    • August 29, 2014 / 12:15 pm

      The one we’ve made is a simple syrup, so it’s basically based on the fact that it has sugar. We know there are other ways to make a sugar free syrup, but our method just won’t work for that. Sorry!

  28. Jada
    August 14, 2014 / 12:13 pm

    Also, When I made the Warm Spice Syrup, it got really thick and it appears to be way darker in color than the Warm Spice Syrup in your pictures. I made the simply syrup and added 2 tsp of ground cinnamon, 1 tsp of ground nutmeg, and 2 tsp of ground cloves. Did I do something wrong? was it supposed to be whole cloves and I strain them out? Just curious. Thanks!

    • Nellie
      August 21, 2014 / 5:42 pm

      Did it taste okay? It could simply be the spices are a bit different. I did use whole cloves which would be a bit lighter. But, as long as it tastes okay…don’t worry about it!

  29. Jada
    August 14, 2014 / 11:58 am

    I was just wondering how long you think these would last in the fridge. I’m thinking of making them for Christmas presents and was wondering how long to tell the recipients the syrups would keep in the fridge. Thanks!

    • Nellie
      August 21, 2014 / 5:41 pm

      We’ve been about a month and still good. I do think it depends on what kind of ingredients you are using. If you add fresh fruit or spices it would shorten the time.

  30. August 7, 2014 / 7:02 pm

    What caramel sauce recipe do you recommend??? Thanks! Can’t wait to try this. I love coffee. I think I may be cheating on chocolate with coffee. I am sure of it now that I can put caramel syrup in it now!!!! I am so sorry chocolate…..
    Maria Alison
    Ten at the Table

    • Nellie
      August 8, 2014 / 10:53 am

      Frankly, we purchase the caramel (usually an ice cream topping version). Cheating, I know. We cheat on chocolate with coffee daily. Chocolate still loves us!

  31. Elly W.
    July 25, 2014 / 10:52 am

    How could one make hazelnut-favored coffee syrup? I love the idea of making these and hazelnut is my flavor of choice (as I type drinking hazelnut coffee).

    • Nellie
      August 8, 2014 / 3:39 pm

      You know, if I had hazelnuts I would put them (a cup or so?) in with the water and sugar and take them out when the syrup is done. Or, just use hazlenut flavor.

  32. Makaera
    July 23, 2014 / 9:30 pm

    Do you have any ideas for a peach syrup??

    • Nellie
      August 8, 2014 / 3:38 pm

      mmmm….Yum!! Frankly, I think I would boil the peaches right in the simple syrup and see what happens. But, don’t hold me to that! Let us know!

  33. Veronica M
    July 4, 2014 / 1:41 pm

    Is there a way to make these Sugar Free or Light on the Sugar? I have a Sister-n-;aw that i would love to make these for but she is watching her sugar intact.

    • Nellie
      August 8, 2014 / 3:40 pm

      Not that I know of. These are made by making a simple syrup which is just sugar and water. Sadly, I don’t know of an alternative to the sugar. I’ve heard some trying Splenda but not being successful. Sorry!

  34. Hayliemae
    June 26, 2014 / 10:30 am

    What is the shelf/fridge life of these syrups?

    • June 29, 2014 / 10:11 am

      If you keep them in the fridge, they can last for several months. On the counter…just a couple weeks.

  35. Kelvina
    June 25, 2014 / 7:28 am

    Would peppermint oil work in place of the candy?

    • June 25, 2014 / 11:07 am

      Peppermint oil should work…just remember it doesn’t have sugar in it like the candies, so you’ll want to add extra sugar to the syrup.

  36. June 20, 2014 / 6:33 pm

    I was just listening to someone lamenting the end of maple flavored coffee at the local shop, so this is at the top of the Christmas list. Thanks : )

  37. addie
    June 5, 2014 / 4:36 pm

    Do you think a butterscotch version would take 20 candies similar to your peppermint variation?

  38. Annette
    May 29, 2014 / 6:07 pm

    Hi, I love this idea! but what size of bottle , do you put them in?

    • May 30, 2014 / 7:33 am

      Ours were put into about 12oz bottles.

  39. Brandi Johnson
    May 14, 2014 / 7:19 pm

    What about Toffee Nut or just plain vanilla

  40. Rachel
    April 20, 2014 / 7:41 pm

    Has anyone tried this as a sugar free version with a sugar substitute?

    • April 21, 2014 / 2:24 pm

      We haven’t heard of one yet, but maybe another reader has something?

  41. March 25, 2014 / 12:06 am

    Oh how delightful!I love making my own vanilla…but now have a whole bunch of new flavors to experiment with!

  42. Rachel
    March 24, 2014 / 3:35 pm

    so if I wanted to make syrup with just vanilla extract, how much cream of tartar would I add?

  43. March 23, 2014 / 9:33 am

    You are brilliant!!!

  44. debbie
    March 22, 2014 / 4:32 pm

    I can’t wait to try this. For a plain vanilla, would you recommend using the vanilla extract or simmering a vanilla in the syrup?

    • Breeze
      March 23, 2014 / 1:26 pm

      I make vanilla syrup all the time & my favorite is to add Mexican vanilla after removing from heat. Using vanilla beans as it cooks works as well but it’s not as strong of a vanilla flavor. Yum either way!

      • Anonymous
        March 23, 2014 / 2:59 pm

        Where do I het Mexican vanilla? A grocery store or specialty shop? Also, can you give me a brand name. Look forward to making it.

        • Breeze
          March 23, 2014 / 3:43 pm

          I used to go to Hispanic stores but now have found it at Walmart! I prefer any brand Mexican vanilla but sometimes only find the blend. Either is fine. Molina is most common here. Smell & taste there’s no comparison. My friend in Mexico was always wondering why I’d ask her to send it or bring it.. So last time we were together I showed her the difference ;) so much better! It’s amazing.

  45. March 12, 2014 / 4:59 am

    Such a good idea and so simple! I’ll have to try this as soon as I can. Thanks so much for sharing.

    • postitmaster
      March 12, 2014 / 6:59 am

      Glad to help! Let us know how you like them, and if you come up with any new awesome flavors!

  46. Hannah
    February 20, 2014 / 3:59 pm

    Can you make these sugar free?

    • February 22, 2014 / 2:38 pm

      That’s a good question. I don’t know, I’ve never tried. This is a simple sugar base and I’ve never made that from Splenda, or other versions. Let me know if you try it!

  47. Lianneโ™ฅ
    February 11, 2014 / 11:48 pm

    Another beautiful recipe and so practical. Thank you for your gracious sharing! โ™ฅโ™ฅโ™ฅ

    • February 22, 2014 / 2:39 pm

      You are so very welcome…I hope you have success!

  48. Wendy
    February 3, 2014 / 10:22 am

    The link from Pinterest produced a 404 error saying the page didn’t exist. But, I found you with a Google search just fine. My family never went for flavored coffees. Neither does my close friend. But, I do, so I’m interested for ME!

    • February 4, 2014 / 12:57 pm

      Me too!!! I made these for ME. I’m glad you found us! Thanks for taking that extra time!

  49. Colleen
    January 23, 2014 / 10:58 am

    Sounds like a great recipe.

    It sounds like you don’t make them in large batches.
    I was wondering if you do anything to “sterilize” your bottles?
    We made a batch that filled 4 regular size “starbuck syryp” bottles.
    We closed them, three of them had the type of old school lid that has a ceramic cap with a rubber seal and it is on a hinge…if that makes sense.
    We used one bottle, when we went to use the 2nd bottle it had “something” in it. At first it looked like mold on the top, then when we got it out it looked like a gel ball and it was mostly the pieces of vanilla. Since the recipe is only sugar, water and vanilla could this just be because we used the vanilla bean and left it in there? Plus when we cooked it we added the vanilla bean so some of it broke off in tiny pieces, maybe we should strain that out?
    Any suggestions would be appreciated.
    We want to continue to make larger batches and store them…
    Thank you

    • January 24, 2014 / 6:42 pm

      No, I didn’t sterilize my bottles in the traditional way. That isn’t a bad idea. But, usually I put something into my syrups that makes them not crystalize within themselves like syrup, peppermint candies, etc.

      Yes, that could be the vanilla. You could strain it if you want…but, I think it’s kinda cool :) Unless it will freak someone out?

      Can’t wait to hear how the large batches work out for you? I don’t tend to do them, no. I make about 4 flavors in an hour every few weeks. But, it sounds like a great idea!

  50. missy
    January 19, 2014 / 5:07 pm

    There is a small coffee shop by us that has a spicy chocolate latte. I LOVE it. I think they simmer chyanne pepper, cinnamon, and an orange slice to make the flavors. WOndering how you would make it. It is not too spicy at all. I didn’t think I would like it until I tried it. The spice is very subtle. Do you think I would have the spicy syrup and add the chocolate separate, or add the chocolate to the simple syrup??

    • January 19, 2014 / 7:49 pm

      I would add the chocolate separate so that the mixture works best. That does sound yummy!!! I might have to try something like that!

  51. Penelope
    January 6, 2014 / 4:30 am

    Hello! Great article here. I’d like to know though how long these syrup would last me from when I bottle them up and store them.

    Thanks very much. Very helpful and I would really love to give these a try too!

    • January 6, 2014 / 2:16 pm

      Mine lasted about 3 weeks until they were gone. I really don’t know the shelf life because they have never lasted long enough to see :).

  52. amanda
    January 2, 2014 / 10:43 am

    Any suggestion on what ingrediants would work best for chocolate or hazelnut flavored syrup?

    • January 5, 2014 / 12:12 pm

      Good question!! Honestly, I would use ice cream topping or chocolate syrup. This would help the syrup from crystalizing. You could also melt in some chocolate from the beginning? Nutella? oooooh…that might be awesome!

  53. Lacy
    December 22, 2013 / 10:17 am

    I love the idea and the flavors but mine are crystallizing. Is there anything I can do differently to avoid this?

    • December 22, 2013 / 12:15 pm

      Great question!!! The recipes I used add things like maple syrup, caramel sauce, or peppermint candies because this helps with the crystallizing that can happen with simple syrup. Short answer…the sugar is reacting to an element it doesn’t like. Usually, something cold when it was cooking. Easiest way to make it not happen is add a wee bit of cream of tartar, lemon juice, or corn syrup to the syrup right before you bottle it. Those ingredients throw a bit of chaos into the mix and will help alot! Don’t be discouraged…that was a great question!

  54. Robin
    December 19, 2013 / 2:07 pm

    Yay! more yummy things to do with simple syrups. For vanilla, did you use the “true” vanilla? I’ve been thinking of trying some other flavors using extracts, but wondered about the wisdom of using the imitation. almond, anyone? I hadn’t thought of using caramel ice-cream toping, either. Thanks.
    Pinned. :D

    • December 19, 2013 / 6:50 pm

      I didn’t use true. But, honestly, I want to. I used real vanilla extract—not the flavoring. I imagine that imitation would be fine, however.

      • Robin
        December 22, 2013 / 9:03 pm

        Wonderful, thanks! I will have to give that a try then :) (though I think what I have right now is the artificial extract–the cheap stuff. I’d better check…and add real vanilla extract to my list!and real almond extract/flavor… and, and, and…)
        I love simple syrups; so much fun!

  55. November 27, 2013 / 9:00 am

    Those look gorgeous and appear to be really simple to make. I should attempt some variations, just to keep them all to myself! ;-)

  56. Anonymous
    November 16, 2013 / 8:45 am

    Hi there, absolutely brilliant idea! Thanks for the info and tips. Can I just ask, how long do you find the syrups last for? Not sure how early to make the syrups for a Christmas gift you see. Thanks! Gem

    • November 16, 2013 / 9:16 pm

      I try to use them within 3 weeks. Honestly, they don’t last much longer than 2 depending on how many flavors I make. Hope that helps!

      • Anonymous
        November 18, 2013 / 5:31 am

        Thank- you!

  57. Phoebe
    November 13, 2013 / 5:20 pm

    So what do you mean by caramel sauce? and do you mean hard peppermint candy, like rock candy or??

    • November 14, 2013 / 7:42 pm

      I just used caramel ice cream topping. The Peppermint candy is the inexpensive starlight version.

  58. Lacie
    November 13, 2013 / 12:43 am

    Looks yummy! Just what I needed for my morning cup of wonderful goodness :) do they need to be stored in the fridge?

    • November 14, 2013 / 7:43 pm

      probably not. some are fine sitting out, others should be refrigerated. To be safe…keep them in the fridge!

  59. Christi
    November 12, 2013 / 7:23 am

    What do you use for the stopper/lid? Where could you find those?
    Cool idea!

    • November 14, 2013 / 7:44 pm

      I found these at my local dollar store for… $1 a piece. YOu can find them at most big box stores.

  60. Sen
    November 8, 2013 / 6:11 pm

    Can’t wait to try these! But you say to use 3 tablespoons of vanilla, but what type do you mean? Extract, essence or real vanilla scraped from a pod? Thanks so much! x

    • November 10, 2013 / 4:24 pm

      I’m sorry, I forget that there are many kinds. I use extract.

  61. Bliss
    November 5, 2013 / 6:22 am

    How long before you are selling your syrups to all the coffee shops in Stillwater?

    • November 5, 2013 / 7:10 pm

      now that is a good idea :). I should go set up a stand on the street:)

  62. November 5, 2013 / 6:20 am

    Smart! It’s funny, because when I first read this I thought you were making your own COUGH syrups! Ha ha! Probably just because my kids have been hacking up a lung the last few days. :D

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