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How to Make Coffee Syrups at Home

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How to make coffee syrup at home

If you’re a coffee lover who enjoys all the extras in your brew, flavored syrups are a familiar topic. Adding flavor is a fun way to jazz up your morning or afternoon coffee break. If you like a variety of different flavors, purchasing them all can add up in costs. Plus, purchased syrups tend to be full of preservatives. If you’re interested in whipping up a fresh flavor with no chemicals, we’ve got you covered. Here, we’ll show you how to make syrups for coffee at home.

The base is a simple syrup with equal parts water and sugar. For this guide, we made a simple but delicious vanilla syrup. Once you’ve mastered the basics, feel free to experiment with other flavors!

The Recipe

Coffee syrup ingredients

What You’ll Need:

  • Saucepan
  • Spoon or spatula
  • Storage container with lid
  • 1 cup of granulated sugar
  • 1 cup of water
  • 2 teaspoons of pure vanilla extract or 2 vanilla beans split lengthwise

Guided steps:

1. In a saucepan over medium heat, combine sugar and water.

2. Bring to a boil, occasionally stirring until sugar dissolves.

3. Add vanilla extract and stir well.

4. Reduce heat to low and simmer to desired thickness.

5. Remove from heat and allow it to cool.

6. Store in the refrigerator in an airtight container for up to a month.

Store in an airtight container


There are many flavor possibilities when making syrups for your coffee. Be playful in the kitchen and see what happens. Try adding cinnamon sticks, peppermint or hazelnut extract, or pumpkin pie spice.

Alternatively, if you want to make coffee-flavored syrup to use in recipes for ice cream, desserts, milk coffee, and adult beverages, you can use brewed coffee instead of water.

The key to making your own is to play with the proportions to your taste. If you want less sweet, adjust the amount of sugar. For more of your favorite flavor, add more of that flavor ingredient. It’s all up to you!

Extract or Emulsion

When shopping, you may have seen an emulsion on the shelf next to the vanilla extract. Here’s the difference: An extract is an alcohol-based mixture, and an emulsion is water based, i.e., alcohol-free. An emulsion is used at the same ratio of an extract. If a recipe calls for one teaspoon of an extract, you can use one teaspoon of an emulsion. Emulsions do not combine well with chocolate but will work fine for coffee syrups.