How to Make Flavoured Syrups for Coffee Drinks

coffee syrups



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.

Caramel Macchiato

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.

Black Forest Coffee

6 oz. hot espresso or coffee
2 Tbsp. chocolate syrup
1 Tbsp. maraschino cherry juice
Whipped cream
Chocolate shavings
Maraschino cherries

Caramel Frappuccino Recipe

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)
Whipped cream

Blend all ingredients in a blender except whipped cream until smooth. Top with dollop of whipped cream and a swirl of the caramel syrup.

Photo

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18 Comments

  1. I am making the gingerbread syrup just now – how much should I add to a hot chocolate to make a gingerbread hot chocolate?

  2. Hi
    Your syrups sound fantastic! Could you tell me how long they last please? Many thanks
    Abby

    • Hi Abby. I keep them in jars in the fridge. Any ones that are simple syrups (sugar/flavour) will last a good month. Any ones with butter or other fats would be less, maybe 7-10 days.

  3. All i can say if you are my favorite so far! I love this. I just got an espresso maker for Christmas (after a3 year wait) and i bought some caramel syrup from Starbucks but it is expensive this is so amazing thank you!! I can’t wait to make the different kinds and try them all out!

  4. I made the caramel syrup and it was divine! Thank you so much for the recipes! Now I can indulge in yummy homemade lattes that I can make using completely organic ingredients instead of using store bought syrups full of preservatives!

  5. These sound great! But I was just wondering what the shelf life is like for the chocolate and caramel syrups. Thanks!

    • Hi Shanagh, I stored mine in the dollar store squirt bottles, in the refrigerator. They should be good if refrigerated for at least a month.

  6. Pingback: My New Favorite Coffee Recipe « Shelby Sawyer

  7. This is so helpful! I just made the caramel syrup, and I’m in love! No more buying it at the store! Thank you for these, and I can’t wait to try more! :)

  8. You’re welcome, NJ. Vanilla is my favourite!

  9. Thanks for the recipes! I just made myself a vanilla latte (or my version of)!

  10. That is one of my favourites, Ali. The caramel sauce is really good, as well and doubles as ice cream topping ;) Before I had a machine, I used one of these frothers. Inexpensive and work really well, too. You just put the glass part in the microwave, heat and then put the frother part on and aerate.

  11. I tried the caramel syrup and it was delicious. Since I don’t have an espresso maker to steam my milk, I just heated it in the microwave and then frothed it with my immersion blender, it worked quite well!

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