How to Make Flavoured Syrups for Coffee Drinks
No need to buy expensive syrups to flavour your coffee. Make them yourself at home. These will keep in the fridge for several weeks.
I bought myself an espresso maker. I’m not sure what took me so long. My affection for coffee is legendary! So I’ve spent the past couple of weeks enjoying many wonderful cups of latte and cappuccino (and discovering that my favourite espresso coffee – Illy – is 3 times more expensive than most other brands. Figures).
I thought today though, I may try to step my barista skills up a bit and move on to flavoured coffee drinks. Being the do-it-yourself-er type though, I decided to make my own coffee flavour syrups.
It took me less than an hour to create a chocolate syrup, a caramel syrup and a vanilla syrup. Later on, I’m going to make a caramel sauce, too. Dead easy and the resulting syrups will keep for weeks in the fridge. I bought some dollar store plastic squeeze bottles that are the perfect size for these syrups/sauces and make it easy to add to coffee or use as a topping.
Here are the recipes for the basic syrups I made today, plus a few more that I’ll make later in the year. I’ve included some coffee drink recipes as well, for some ideas on how to use these flavoured syrups to make some of the popular coffee drinks.
1/2 cup + 2 Tbsp. granulated white sugar
1/2 cup unsweetened cocoa powder
1/2 cup water
1 tsp. vanilla extract
In a medium saucepan, stir together the sugar and cocoa powder until all the lumps are gone. Add the water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently. Remove from heat and let cool for 5 minutes, then add the vanilla extract. Store in air tight container in the fridge. Use: 2 Tbsp. to 1 cup coffee or coffee/milk.
3 Tbsp. packed dark brown sugar
1 cup white granulated sugar
1 cups hot water
1 1/2 tsp. of pure vanilla extract
Add the brown and white sugars and the water into a saucepan and stir until combined. Place on medium-low heat. Bring to a boil, then lower heat to low to simmer. Continue to simmer for 10-15 minutes until the liquid is reduced. Remove from heat. Add vanilla, stir and then cool the mixture before storing in an airtight container in the fridge. *Note: This is a flavouring syrup, not a topping sauce so it will be thin. Use: 2 Tbsp. to 1 cup coffee or coffee/milk.
1 cup granulated white sugar
1 cup water
2 tsp. pure vanilla extract
In a saucepan, bring sugar and water to boil. Reduce heat and simmer until reduced to a syrup, about 5 minutes. Add vanilla extract. Pour into airtight container and refrigerate for up to 2 weeks. Use: 1-2 Tbsp. to 1 cup.
1 cup white granulated sugar
1 cups water
1 Tbsp. pumpkin puree
1 1/2 tsp. ground cinnamon.
3/4 tsp. ground ginger.
1/2 tsp of cloves (or allspice)
1/2 tsp freshly grated nutmeg
Combine all ingredients in a saucepan and bring to a simmer. Simmer for several minutes. Cool and strain through a coffee filter or cheesecloth. Add 1 Tbsp. vanilla extract. Store in an airtight container in fridge.
2 cups water
1 1/2 cups granulated sugar
2 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
Combine all ingredients in a saucepan. Bring to a boil, then reduce to a simmer. Simmer uncovered 15 minutes. Remove from heat. Cover and allow to cool. Strain through coffee filter or cheesecloth, if desired. Store in an airtight container in fridge.
Use to make iced coffee by combining with milk
3 cups of brewed coffee
1 cup of white sugar
Combine the ingredients into a large sauce pan, stirring until mixed. Heat on medium until the mixture comes to a boil, stirring often, about 10-15 minutes. Let cool. Pour into an airtight container and keep in the refrigerator, for up to 1 week.
1/2 cup unsalted butter
2/3 cups brown sugar
1/2 cup heavy cream
1 1/2 tsp. vanilla
In a small saucepan, melt butter. Mix in the brown sugar. Stir until smooth and the sugar loses its graininess. Continue to cook, stirring, until mixture bubbles. Cook about 1 minute more. Remove from heat. Slowly add the cream and vanilla. Stir. Store covered in fridge.
Add 2 Tbsp. chocolate syrup to 1 cup coffee or coffee latte.
2 ounces brewed espresso coffee
2 Tbsp. gingerbread or pumpkin spice flavoured syrup
1 tsp. vanilla flavoured syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
In a coffee mug, combine espresso coffee with flavoured syrups. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon.
2 Tbsp. vanilla syrup
8 ounces steamed milk
1/2 cup fresh brewed espresso
2 – 3 Tbsp. caramel sauce
Add vanilla syrup to 16oz glass. Add steamed milk, then foam then pour the hot espresso through the foam. Drizzle top with caramel sauce. Stir before drinking.
6 oz. hot espresso or coffee
2 Tbsp. chocolate syrup
1 Tbsp. maraschino cherry juice
2 cups ice
1 cup very strong coffee or espresso, chilled
2/3 cup half and half
1/4 cup caramel sauce (recipe above)
1-4 Tbsp. sugar (to taste)
Blend all ingredients in a blender except whipped cream until smooth. Top with dollop of whipped cream and a swirl of the caramel syrup.