How to Make Flavoured Syrups for Coffee Drinks

Flavoured Syrups for Coffee Drinks

Chocolate Syrup

1/2 cup + 2 Tbsp. granulated white sugar
1/2 cup unsweetened cocoa powder
1/2 cup water
Pinch salt
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.

Caramel Syrup

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.

Vanilla Syrup

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.

Pumpkin Spice Syrup

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.

Gingerbread Syrup

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.

Coffee Syrup

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.

Caramel Sauce

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.

Coffee Drink Recipes

Cafe Mocha or Mocha Latte

Add 2 Tbsp. chocolate syrup to 1 cup coffee or coffee latte.

Gingerbread or Pumpkin Spice 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.